Happy Meatless Monday! Perhaps riding on a high from my news of the first-ever upcoming Vegan Pizza Day, I wanted to make pizza for lunch over the weekend. I had pizza dough in the fridge; I’m addicted to Ashley & Stephen’s pumpkin pizza dough, which keeps for a week, making it perfect for these pizza-on-a-whim occasions.
I make pizza frequently so I’m no stranger to the process. But, you see, my oven takes a long time to reach perfect pizza temps, and I was feeling a bit impatient about my craving. Ashley & Stephen developed this pumpkin dough to make grilled pizzas, so I started thinking of other methods. It wasn’t long before the idea of stovetop pizza in my cast iron skillet danced into my mind and seduced me with its convenience and speed!
This one was a sauce-less salad pizza, but any toppings you choose will work just fine!
Stovetop Salad Pizza
Yield: 1 single serving pizza
1 fist-sized ball of pizza dough
Seasoning of your choice (I used 1 tsp Trader Joe’s 21 Season Salute)
1 cup mixed veggies (I used red bell peppers, zucchini and mushrooms)
1 cup mixed greens tossed with 1 Tbsp balsamic vinegar
Preheat your cast iron skillet on the stovetop over medium-high heat. I gave mine a spritz of canola oil, but you could do without if you prefer.
Using your hands, pat out your dough into a 7-8 inch circle. Once the skillet is hot, place the dough in the center. Sprinkle with seasoning and layer on your veggies, but reserve the greens. Cover the skillet for 5-7 minutes or until the dough is baked thoroughly. Using a lid on your skillet simulates an oven environment and will ensure that your dough cooks through, not just on the bottom.
Remove from the skillet and plate. Pile greens on top and cut into quarters. Chow down!