I absolutely hate pizza stones (they’re clumsy, heavy, and just way too big) so I very rarely make my own pizza at home. Also, always having lived in metropolitan locations, it’s never been that difficult for me to walk nearby and grab a slice.
However, I discovered this method from an episode of Martha Stewart with Lucinda Scala Quinn. A well lubricated cast iron skillet turns out to make an excellent vehicle for puffy on the inside, crispy on the outside pizza. Plus, clean-up is easy-as-pie.
Arugula and cheese cast iron pizza
adapted from Martha Stewart Living
3/4 lbs. store bought pizza dough, risen
1 Tbs. + 1 tsp. EVOO
1 large fresh mozzarella ball, salted
3 whole peeled tomatoes, unsalted
1 Tbs. tomato paste
2 cloves of garlic, finely minced
red pepper flakes
coarse sea salt
freshly ground black pepper
1 Tbs. balsamic vinegar
1 1/2 cup arugula
Preheat oven to 500 degrees.
Brush 1 tsp EVOO in 12″ skillet.
Mix tomatoes, tomato paste, a shake of red pepper flakes, a generous shake of salt, and garlic with a fork, gently breaking whole tomatoes.
Pull pizza dough to fit entire skillet.
Spoon sauce into a thin layer over dough. It’s very likely you won’t use all of the sauce.
Heat skillet containing dough and sauce on the stove top over medium-high heat for 2-3 minutes.
Tear into bite-size pieces and add mozzarella.
Bake in oven for 8-10 minutes until edges are beginning to brown.
Toss arugula with olive oil, salt, pepper, and vinegar to taste.
Allow pizza to cool on a cooling rack for 3-5 minutes.
The pizza should slide easily out of the skillet.
Top with dressed greens and shaved parm.
Clean up? What clean up?