Skillet-Cooked Pizza With Artichoke And Basil
Recipe Mari Loewen
I just love this delicious combination of tomato sauce, artichoke and cheese. It's tangy and saucy and just so delicious!
Ingredients
1 store-bought pizza dough, good quality, halved
Extra-virgin olive oil, to brush on dough
¼ cup mozzarella cheese, shredded
¼ cup Parmigiano-Reggiano, grated
3 cups marinated artichokes, chopped
Fresh basil leaves, torn
1 package baby arugula
Juice of ½ lemon
½ cup extra-virgin olive oil
Tomato Sauce
¼ cup extra-virgin olive oil
1 can (28 fluid ounces) San Marzano whole tomatoes
Sea salt, to taste
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Preparation
You can prepare pizza dough ahead of time and store in freezer, just remove the night before and thaw in fridge overnight.
For tomato sauce, heat olive oil in medium pot over medium to high heat; add tomatoes and reduce 10 minutes. Salt to season and set aside. (you may not use all of the sauce; freeze the leftovers for future use.
Preheat oven to 500°F, or as hot as you can get your oven. Place cast iron skillet into oven and preheat. Once skillet is very hot, flatten and stretch 1/2 dough into hot skillet. Cook for 2 minutes, then remove and brush with olive oil; top with tomato sauce, cheeses, artichokes and basil and bake for another 5 or 6 minutes until crust is crisp and top is golden.
Toss arugula with lemon and olive oil and place on top of pizza for a delicious and beautiful presentation. Serve immediately.
