Thanks to Zachary H. for inspiring this easy weeknight dinner.
We used what we had in the fridge. Sauté the veggies in Flameware Skillet and a little olive oil, then place the pizza dough over the top, once the dough starts to poof up (technical term), use a plate and carefully flip the whole thing, then slide it back in the skillet to cook the bottom.
It got a little toasty, but we like it like that.
Cooking Notes:
- We tried it where you sauté the toppings, remove, cook the dough, flip, and then return the toppings, but the dough didn’t get as poofy and was a little more tough. So our vote, while a little acrobatic, is for this version.
- Don’t over do it on the toppings. Start with the toppings that need the most time to cook and slowly add in other faster cooking toppings.
- The cheese didn’t get brown, but it was very melty. If you wanted to put it under the broiler for 30-60 seconds that would do it.
- There’s no such thing as “too much garlic” over here (take that vamps)
