Heres just a quick post because I felt the need to start using my skillet again as someone else has been using it, or it could have been me???, and has obviously got it wet so I had to re-season it. So to make it worth all the effort Ive came up with a few skillet based recipes, this is the first. You could always adjust this to use a deep pie dish, but don’t be afraid of getting a good cast iron skillet! If vegan cheese doesn’t appeal to you, why not try using the thick, cheesy pizza topping sauce from my caramelised red onion pizza?
2 1/2 cup plain white flour
1x7g packet of fast action dried yeast
1 tsp salt
2 tsp sugar
1 cup of tepid water
3 tbsp olive oil
1 tbsp polenta
Your favorite pizza toppings and pizza sauce, I used vegan cheese, peppers, spinach, fresh basil and fresh tomatoes
Preheat the oven to 200c/400f. Whisk together your flour, salt, sugar and yeast in a mixing bowl. Make a well in the centre of your dry ingredients and add the water and oil, stir well and knead lightly in the bowl for about 4 minutes, leave to rest for a couple of minutes. Grease your cast iron skillet with oil and sprinkle the polenta on the bottom. Now roll out your dough until it is slightly bigger than the base of you skillet and gently lay it into your pan, push the dough into the shape of the pan, up about 3/4 of the sides of the pan. Now top with your pizza fillings, starting with the sauce, pile the fillings right to the brim of the crust. Bake for 20-25 minutes until the crust is golden, let cool slightly in the pan before sliding out and cutting. Remember to always use oven gloves when handling a hot cast iron skillet.