Skillet Pizza with Balsamic Tomato Sauce and Roasted Veggies
A delightful homemade skillet pizza topped with a tangy balsamic tomato sauce and colorful roasted veggies. Perfect for family gatherings and customizable to your taste!
Ingredients
Pizza Dough
- 1 package ready-made pizza dough Fresh or refrigerated, use brands like Trader Joe's or Pillsbury for convenience.
Roasted Veggies
- 2 cups mushrooms, sliced
- 1/2 medium zucchini, cut in half lengthwise and sliced
- 1 small orange bell pepper, sliced
- 1/3 red onion sliced
- 2 tablespoons olive oil (for veggies)
- 1 pinch mineral salt (for veggies) Using high-quality sea salt enhances flavor.
Balsamic Tomato Sauce
- 1 1/2 cups grape or cherry tomatoes
- 3 tablespoons tomato paste
- 1 to 2 tablespoons balsamic vinegar Brands like Colavita or Pompeian work well.
- 1 clove garlic or 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- mineral salt and cracked pepper to taste
To Serve
- fresh basil leaves
- red pepper flakes
- almond parmesan Dairy-free option that adds a nutty flavor.
Instructions
Preparation
- Preheat your oven to 500°F.
- Coat an 8 or 10-inch cast iron skillet with olive oil.
- Remove the pizza dough from refrigeration, place it in the center of the skillet, and let it sit covered for 30 minutes.
- Prep the vegetables and tomatoes for roasting, drizzle with olive oil, and season with salt, then roast for 15 minutes.
Cooking
- After the dough has rested, flatten it slightly and push the edges up. Pre-bake the dough for about 10 minutes until it puffs slightly.
- Combine the warm roasted tomatoes and remaining sauce ingredients in a food processor; blend until smooth.
- Layer 1/2 cup of the balsamic tomato sauce over the crust, then add the roasted vegetables. Pour any extra sauce on top.
- Bake the pizza for another 15 minutes until the crust is golden brown.
- Let cool slightly before slicing. Top with fresh basil, almond parmesan, and red pepper flakes.
Notes
Make sure not to over-roast the vegetables; they should be tender but still have a slight crunch. If the crust isn't golden enough, broil for a minute while watching carefully.