I can barely sit still as I type on these keys to tell you about the iron skillet pizza I made last night. Here’s what’s on my mind of late:
- Dig Indiana is this coming Sunday, and I have spent the past several months coordinating over 300 volunteers that are essential to making the event a success.
- I am still producing one recipe a week for The Indianapolis Star
- Randall Beans recipes are being developed each month
- and I’ve even been entertaining a few new freelance projects for local Indiana companies.
Life is busy, to say the least.
After a long day at my full-time job and evenings spent working more and more, getting dinner on the table has been an uphill battle. We have eaten out a few times and dined on mode-podge meals of sandwiches, soups and random foods that may not go together on a plate but all end up in the same place. Everyone has to take a step back and allow yourself to focus on what’s important, which sadly means SGE has taken a back burner.
Except for the look! Yes, changing a design is not easy and I have one million other things to do, but last Saturday I tackled the task while relaxing with Disney movies on Netflix. The only way to keep running is to recharge.
Clean, white and focusing on the food, the idea of this new theme was to make it easier for you to read and create recipes from my site. People gave me feedback about the older theme saying the text was too light and hard to read, the yellow links were difficult to see, and the images would just now show up where they were supposed to. I think these things can be fixed with designers and HTML, but hey, I want to spend more time in the kitchen, not behind the laptop!
I’d love your feedback on the look and my new recipe index. Leave a comment here or email me at firstname.lastname@example.org.
Pizza is simply amazing. It follows the mantra of a one dish meal that satisfies my taste buds while being light on the wallet and on my time. If you’ve never made it in an iron skillet, you are seriously missing out.
I took the same easy pizza crust recipe I’ve been using for a few years now and simply put it in the iron skillet instead of rolling it out onto a pizza baking sheet. Pushing the dough up the walls of the iron skillet allowed for the insanely thick and awesome crust you can see below. Throw on the sauce, cheese, and toppings and bake. Remove, cut and eat. How easy is that? It took less than 20 minutes to put everything together and less than 20 to bake.
Now THAT is a damn good meal.
Ready to try your hand at iron skillet pizza? My recipe below includes an easy pizza sauce to accompany your pizza, since I’ve never found a jar or can of pizza sauce that isn’t too sweet for my liking. Obviously, my toppings of pepperoni, green olive, and roasted garlic were my preference. If you are a garlic lover, go for it! Or use your own favorite toppings.
IRON SKILLET PIZZA
- Easy Pizza Crust
- 2 cups crushed tomatoes
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 cups shredded mozzarella cheese
- Pepperoni slices
- 1/3 cup green olives, sliced
- 10 cloves of roasted garlic, diced
- Preheat the oven to 450 degrees. Spray your iron skillet lightly with cooking oil.
- Prepare the easy pizza crust by mixing the yeast and sugar with warm water and letting sit until frothy, about 10 minutes.
- Add the olive oil, salt, and bread flour and mix together with your hands until combined. Knead on a lightly floured surface for 2 minutes.
- Roll out until you have a pizza crust slightly larger than your iron skillet.
- Place the dough into the greased skillet, allowing the dough to rise up the sides of the skillet about 1 inch. It’s OK if it’s not perfect, it will still rise and taste great.
- Prepare your pizza sauce by stirring the dried oregano, garlic powder, onion powder and salt into the crushed tomatoes.
- Pour about 1 cup of sauce onto the dough, spreading evenly. Top with shredded cheese, then layer the pepperoni. Sprinkle the green olives and diced roasted garlic on top.
- Bake your iron skillet pizza baby for 15-20 minutes or until the crust has browned lightly and the cheese has melted. Let cool for 2 minutes, then slice and serve!