Broccolini and Olive Skillet Pizza Recipe

Bella Breakdown

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.

Ingredients

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

Directions

Step #1
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.

Step #2
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.

Step #3
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.

Recipe courtesy of Real Simple.