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Cast Iron Pizza with Goat Cheese, Summer Squash and Walnuts

Prep 15 min
Total 60 min
Servings 8

Artisan pizza crust with freaking goat cheese, squash and walnuts, in a cast iron skillet! This means yes for you. MORE + LESS -

Bev Cooks

November 4, 2016

Ingredients

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust, cut in half and rolled into two balls

small summer squash, thinly sliced into circles

tablespoons extra-virgin olive oil

2-3 cups shredded mozzarella and provolone cheese mixture

cup goat cheese crumbles

1/2

cup walnut halves

Steps

Hide Images

1

Preheat oven to 450°F. Preheat the (8-10 inch) cast iron skillet in the oven.
2

Heat 1 tablespoon of the oil in a medium sauté pan. Add the sliced squash in batches and sauté until browned on both sides. Season with a small pinch of salt and pepper.
3

Roll out the pizza dough balls on a floured work surface until you get a rough 8-inch circle. Brush each ball with the remaining oil and place on the hot cast iron skillet (one at a time) and par-bake for five minutes.
4

Bring the cast iron out of the oven and top the pizza with a good handful of the cheeses, squash, goat cheese and walnuts. Stick back in the oven and cook another 10 to 15 minutes, or until the dough is cooked through and the cheese is browned and bubbly on top. Repeat with remaining pizza. (Or, if you have two cast iron skillets, you can cook them at the same time.)
5

Slice and serve.

Expert Tips

You can cook in a covered outdoor grill instead of in the oven! Preheat grill before cooking. If temperature is similar, cook times will be as well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420.2

% Daily Value

Total Fat: 19.8g; 30%
Saturated Fat 9.1g 46%
Cholesterol: 38mg; 13%
Sodium: 797.9mg; 33%
Potassium: 202.6mg; 6%
Total Carbohydrate: 40.7g; 14%
Dietary Fiber 2.5g 10% Sugars 1.7g
Protein: 19.4g

% Daily Value*:

Vitamin C: 8.40%; 8%
Calcium: 27.50%; 28%
Iron: 16.80%; 17%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.