No pizza stone? No problem! A cast iron skillet is the perfect vessel for homemade pizza, thanks to its ability to go from stovetop to oven. Because it gets hot and stays hot, the skillet gives the pizza a crispy crust, so you can pile on the toppings without worrying about it getting soggy. Using store-bought pizza dough quickens the process, and as the crust starts to crisp on the stove you can pile on the sauce, cheese, and veggies (feel free to experiment with all your favorite fixings). Look for melted cheese and a golden-brown crust as the pizza finishes in the oven. Sprinkle with crushed red pepper for a bit of heat if you like, and serve warm.
1 tablespoon yellow cornmeal
12 ounces store-bought pizza dough, at room temperature
1 (14.5-oz.) can diced tomatoes, drained
2 teaspoons sliced garlic
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
6 ounces sliced low-moisture mozzarella cheese
8 ounces fresh broccolini, trimmed
1 tablespoon extra-virgin olive oil
¼ cup pitted black olives, halved lengthwise
1 teaspoon crushed red pepper
How to Make It
Preheat oven to 450°F. Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet; press gently to cover the bottom and 1 inch up the side. Cook over medium, 8 minutes, until the dough bubbles and the bottom begins to brown.
Top the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon each of the salt and pepper. Top evenly with the mozzarella. Toss the broccolini with the oil and the remaining salt and pepper; arrange over the mozzarella. Top with the olives.
Bake in oven until the crust is golden and the cheese begins to brown, about 18 minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.
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