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Friday, August 8, 2014

Cherry Tomato Pizza



Pizza night is quickly becoming a tradition with Dave and me. We bought pizza from restaurants pretty frequently, but, once we discovered how easy and delicious it was to make pizza in the cast iron skillet, making variations became what we'd rather do than order out. This cast iron skillet pizza is very simple and comes out of the cast iron skillet very easily.

A Vegetarian & Cooking! original.. 

Ingredients
-Refrigerated pizza crust
-Olive oil
-1/4-1/2 cup marinara sauce
-3 cups of grated mozzarella
-Slices of mozzarella cheese (to make the stuffed crust)
-Handful of cherry tomatoes, halved
In a well oiled cast iron skillet stretch out the pizza dough.
Add sauce to the bottom.
Then cheese.
The tomatoes will be next.

  
Roll the slices of fresh mozzarella into the crust which is hanging off the edge.
  
Bake the entire pizza at 400 for 30-40 minutes.
Let sit 10 minutes before serving. 
Sprinkle with parsley or red pepper flakes if desired.

This pizza was wonderful. These cheese inside the crust melted to perfection. I don't usually love raw tomato, but I have always found cooked cherry tomatoes to be incredibly good. The cherry tomatoes were heated through, but still juicy. Overall this was a hit at the dinner table.

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