Your skillet is the perfect pan
for creating a crisp pizza crust.
With fresh tomatoes, zucchini, and basil, this Cast Iron Veggie Pizza is your go-to pie for spring.
Makes
1 (12-inch) pizza
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Fresh dough in your local market’s deli case makes any-night pizza a reality.
Check with the folks at your favorite local pizza parlor; ask if they’ll sell you uncooked dough.
Instructions
Place tomato slices on paper towels; sprinkle with
½ teaspoon salt. Let stand at room temperature for
30 minutes. Pat dry with paper towels.
Preheat oven to 450°.
Press dough into a 12-inch cast-iron skillet. Spread
pesto onto dough, leaving a 1-inch border. Layer
tomatoes, onion, and zucchini on top of pesto.
Sprinkle with remaining ¼ teaspoon salt.
Top with mozzarella.
Bake until crust is golden brown
and cheese is melted, 25 to
30 minutes. Brush with
pesto. Top with basil
and onion, if desired.
