We couldn't decide what we wanted for dinner the other night so I looked through my own cooking blog and was reminded about a Cast Iron Skillet Pizza I made so often last year the skillet remained on the counter for months. So down I went to the utility room to find that seasoned ol' skillet. Here's my latest version.
INGREDIENTS:
1 3/4 packages of refridgerator thin pizza dough
1 - 24 oz. jar of Classico Four Cheese pasta sauce
1 - 14 1/2 oz. can Del Monte Diced Tomatoes with Basil, Garlic and Oregano
2 medium Vidalia onions, chopped and sauteed
1 lb. ground round, browned, seasoned with Kosher salt and ground pepper to taste
1 cup fresh spinach leaves
1/2 cup shredded parmesan cheese
5 oz. (about 1 1/4 cups) shredded 3 Cheese Italian cheese (Parmesan/ Aisago/Romano mix)
8 oz. Gouda cheese, sliced thin
2 fresh tomatoes, thinly sliced
WHAT TO DO:
Preheat oven to 400. Fit the pizza dough in the skillet, tearing it to cover the bottom and sides. Remove excess dough from edges, fill any thin areas with the excess dough. Press firmly.
Layer in order:
Half the parmesan, half the ground beef, half the onions, the entire can of diced tomatoes, half the 3 Cheese Italian, Half the tomato slices, half the jar of Classico, half the spinach leaves and cover with half the sliced Gouda.
Repeat the layers one more time. Note: diced tomatoes are used only once. Finish with tomatoes and Gouda on top and sprinkle with remaining shredded parmesan.
Bake for 30 minutes or until golden brown. This will serve up to six generous servings. Keeps well for leftovers the next day too.
Because onions were involved, Spot "hid" under a table in our bedroom. We loved the new verson even better than the first! More of a winter dish so we'll wait til Fall to try it again.
