Vegan Deep Dish Pizza in a Cast Iron Skillet
This. Is. So. Good.
And during game season? Yeah…you NEED it.
This particular recipe is a combination of my creation and the ever INCREDIBLE Rachael Ray. I used her EASY Skillet Pizza Dough recipe found HERE. After you make the dough and get it in the skillet –
PRO TIP – DON’T pull and stretch at the dough. You’ll wind up with super thick and super thin spots. Dump your dough in the skillet and use your fingers to push down and “walk” the dough to the edges and up the sides of the skillet.
melt a tablespoon of vegan butter in a dish, add a tablespoon of olive oil, a big dash of salt, pepper, and italian seasoning. With a pastry brush, coat the dough with the butter mixture to flavor it BEFORE it bakes!
Now start layering your toppings. My personal choices? Spicy Marinara and Miyokos Vegan Smoked Mozzarella. Layer of sauce, layer of cheese, layer of sauce, layer of cheese. And maybe one more layer of sauce and layer of cheese. You really CAN’T do too much. This dough is quite fluffy and tons of sauce and cheese make it just perfect. Finally, I add sun-dried tomatoes to the top, make sure the crust looks WELL seasoned (you can always add more at this point), and pop it in a 400 degree oven for 20 minutes.
When it comes out – drizzle in olive oil and more sea salt if you’d like (I seriously love salt…can you tell?). Let it cool for 5 minutes (if you can wait that long) and serve it up right before kick off.
Make this and comment below to tell me what toppings you used!
Ashley Erin West – Currently Booking Fall + Winter Sessions for 2019.
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