Upside-Down Skillet Pizza |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This turned out surprisingly well. If your hungry make 2. Ingredients:
1 teaspoon olive oil |
1/2 large red bell pepper, trimmed and cut lengthwise into 1/4 wide strips |
1/2 large green bell pepper, trimmed and cut lengthwise into 1/4 wide strips |
1 small onion, slivered lengthwise |
1 clove garlic, minced |
1 teaspoon dried oregano, crumbled |
1/2 teaspoon salt, plus |
1 pinch pepper |
4 small ripe plum tomatoes, thinly sliced |
1 (10 ounce) can prepared pizza crust |
2 tablespoons grated parmesan cheese |
Directions:
1. Heat oven to 425 degrees.
2. Place large, well-seasoned cast iron skillet over moderate heat.
3. Add olive oil and swirl around pan to coat.
4. Add both peppers and onion; sauté to soften, about 3 minutes.
5. Add 1 tablespoon water and cook until tender, about 2 minutes longer.
6. Add garlic, oregano, 1/4 teaspoon salt and pepper.
7. Cook 1 minute longer.
8. Remove from heat and arrange sliced tomatoes over top.
9. Sprinkle with remaining 1/4 teaspoon salt.
10. Unroll pizza dough.
11. Trim corners off (or fold under) and arrange dough over vegetables.
12. Bake in preheated oven for 15 to 17 minutes or until crust is crisp and golden brown.
13. Invert serving plate over pan (run knife around dough if stuck to pan) and invert both, holding firmly with potholders, to unmold pizza.
14. Replace any vegetables that may remain in skillet.
15. Sprinkle with Parmesan cheese, cut and serve immediately.
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