Crispy Crust, Tangy Sauce Take This Pizza to the Next Level

Preheat your cooking vessel of choice and the pizza’s crust will be crispy every time.

Preheating the skillet or pan ensures a crispy crust. Jason Donnelly/TCA

Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that’s a nice alternative to classic pizza sauce.

Don’t have a large cast-iron skillet? Don’t fret. This recipe works on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.

Cast-Iron Skillet Pizza With Red Peppers, Chicken, and Spinach

Active Time: 15 minutes Total Time: 30 minutes

Serves 5

• 1/2 cup jarred roasted red peppers, rinsed
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, peeled
• Pinch of salt
• 1/4 teaspoon ground pepper
• 1 pound whole-wheat pizza dough
• 1/2 cup chopped cooked chicken
• 1/2 cup chopped spinach
• 1 cup shredded part-skim mozzarella cheese
• 2 ounces goat cheese, crumbled
• Fresh basil for garnish

Position rack in lower third of oven and place a large cast-iron skillet on it; preheat to 450 degrees F.

Combine red peppers, oil, garlic, salt, and pepper in a blender. Puree until smooth.

Roll and/or stretch pizza dough on a lightly floured surface into a 12-inch circle. Carefully place the pan on a heatproof surface (remember, the handle will be hot), and transfer the dough to it. Spread pureed sauce over dough and top with chicken, spinach, mozzarella, and goat cheese.

Bake the pizza on the lower rack until the crust is browned and the cheese is melted, 15 to 20 minutes. Garnish with basil, if desired.

Recipe nutrition per serving: 373 Calories, Total Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 35 mg, Carbohydrates: 40 g, Fiber: 2 g, Total Sugars: 2 g, Protein: 19 g, Sodium: 614 mg, Vitamin A: 984 IU.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright 2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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