Pizza in a cast iron skillet. You'll feel so rustic!
Not only will you feel super rustic, but this pizza is topped with goat cheese. And we all know what that means.
We all know, right? Wait, what does it mean? Never mind. Goat cheese!
AND it's topped with walnuts. Walnuts are brain food, ya know! They're shaped like a brain, too. I put halved walnuts on my pizza, so like half brains. Makes sense, doesn't it?
Don't answer that.
It's also topped with summer squash! The yellow kind. Little sautéed circles of summer glory. Gosh.
Let's make it!
Okay, start by slicing and sautéing your squash. I used a mandoline for evenness, but do whatever makes ya sing. You may want to do this in batches, so all the circles get evenly browned.
Then take that Pillsbury Artisan dough and divide it in half. Then roll it into balls and roll the dough out, like pizza! Wait, this is pizza. Ugh.
Okay, something I forgot to do (because I've got twins), was PAR-BAKE my dough. Your cast iron is going to be good and hot, so throw the dough in the oven for a few minutes first, just to get it going. THEN, when you pull the skillet out, finish off with the toppings. Some mozzarella, some provolone, the squash, some goat cheese crumbles, some walnuts, more cheese, etc. You know the drill.
(I also threw a few sprigs of fresh thyme on it!)
Baked! Isn't that so pretty? It all cooks so evenly in that skillet.
Then you slice.
Then you eat all of it before anyone notices.
Because that's rustic, too. Maybe. Pizza!
Bev says make 40. For more musings, visit her blog Bev Cooks and her Tablespoon profile.