It’s meatless and delicious. I made this two days before the girls’ holiday break ended. The thought of adding meat to the pizza toppings didn’t even enter my mind. Although Sam is the only vegetarian in the family, Alex prefers her pizza with cheese and nothing but cheese. When she wants meaty pizza, she orders pepperoni and cheese. She’s definitely not a fan of over-the-top pizza. For my daughters, pizza is all about the gooey cheese and the perfect crust.
But what about Speedy and me? Don’t we like a lot of meat in our pizza? Sure, we do. But we can have ultra meaty pizza when there’s just the two of us at home. With the girls about to go back to the condo, it made more sense to cook their kind of pizza before they left.
Apart from being vegetarian and delicious, there is one other thing that makes this pizza special. For me, at least. While I used to utilize the cast iron skillet as a pizza stone (to make sure that the pizza pan is placed on the hottest surface possible when it goes into the oven), this time, I cooked the pizza IN the cast iron skillet. A good choice, really, because the pizza cooked very evenly (see a post about cast iron cookware).
- pizza crust
- 1 tablespoon cornmeal
- 1/2 to 3/4 cup chunky tomato sauce
- 3 to 4 tomatoes - thinly sliced (a mandoline is recommended)
- 1 to 2 onions - thinly sliced (again, a mandoline is recommended)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- parsley flakes - (I used dried but if you have fresh, use it)
- Preheat the oven to 545F (higher, if your oven can manage it).
- Sprinkle the cornmeal on the bottom of the pan. Like I said, I used a cast iron skillet but you can use a regular pizza pan or even a cookie sheet — just make sure it’s thick or the bottom of the crust might burn before the cheese melts.
- Roll out the crust and place in the pan (see how to transfer rolled pie crust into the baking pan without breaking it).
- Spread the tomato sauce on the crust.
- Scatter the tomato slices on the crust (make sure they don’t overlap one another for even baking). Sprinkle with salt and pepper.
- Spread the cheddar over the tomatoes.
- Spread the onion rings over the cheddar. Sprinkle with salt and pepper.
- Finally, spread the shredded mozzarella over the onions.
- Bake the pizza at 545F (or higher) for about 8 to 10 minutes depending on how thinly you rolled the crust.
- Sprinkle the baked pizza with parsley and a bit more pepper.
- I asked Speedy to lift the pizza a bit to take photos of the underside of the crust. Beautifully and uniformly browned. Love my cast iron skillet.
- Slice the pizza and enjoy.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.