Have you ever cooked a pizza in your cast iron skillet? The results are truly amazing and if you can manage to do this in a convection toaster you can enjoy fresh made pizza without a sweltering kitchen.
Here’s a no-recipe walk thru to guide you through the assembly process.
Ingredients
Crust
I suggest you make up this gluten free pizza dough or use your own pizza dough. Set aside prepared dough while preparing the topping. An 8-9” cast iron skillet can accommodate 7 oz or 200 grams of dough.
Coarse ground cornmeal for dusting bottom of skillet.
Herbed Mushroom Topping
- 3 large shallots peeled and sliced into strips.
- A large head of mother of pearl oyster mushrooms, separate layers and slice lengthwise to create strips.
- Generous amounts of fresh or dried thyme, rosemary, and oregano
- Salt and pepper to taste
- Olive Oil
Directions
- In a heated skillet add 1-2 TBL of oil, add mushrooms being careful not to crowd. Set a plate that fits inside the skillet on top of the the mushrooms and press down several times to release water during the cooking process.
- Remove the plate and continue pressing down with a spatula until they are tender. Flip and repeat. Mushrooms should be crispy on the exterior, moist inside and golden in color. Remove to a bowl, seasoning well with herbs, salt and pepper. Return pan to low heat and add shallots, stirring to not burn, cook until translucent. Add shallots to herbed mushrooms.
- Preheat oven with to 450 degrees with iron skillet or alternatively use a pizza stone.
- Roll dough to fit the skillet.
- Once oven is ready work quickly to keep pan hot. Sprinkle bottom of pan with cornmeal, slide in circle of dough and fill the center area with mushroom mixture.
- Bake for 15-20 mins depending on oven, crust will be golden brown.
- Consider adding your favorite vegan cheese the last minutes of baking or leaving it as is to enjoy the herbed flavor.