Twenty-Dollar, Twenty-Minute Meals by Caroline Wright

Author:Caroline Wright
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2013-03-11T04:00:00+00:00

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baby greens + halved cherry tomatoes + olives + feta

Cast-Iron Pan Pizza with Pesto, Mozzarella + Salami

Preheat the broiler with a rack in the top position. Place a large (10-inch) cast-iron skillet* over medium-high heat until hot, about 3 minutes.

On a lightly floured piece of parchment paper with a lightly floured rolling pin,** roll 8 ounces pizza dough into a circle roughly 12 inches wide.

Place 2 tablespoons olive oil in the hot skillet. Transfer the dough to the skillet, carefully pressing the dough up the sides of the pan with a wooden spoon. Spread 3 tablespoons prepared pesto sauce over the pizza dough, then scatter with ½ cup coarsely grated low-moisture mozzarella (about 2 ounces) and 2 ounces thinly sliced salami, torn into pieces. Broil until the dough is cooked, the cheese is bubbly, and the salami is browned in spots, 4 to 5 minutes.

* Or a heavy-bottomed ovenproof skillet

** Or a wine bottle

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