I’m always looking for interesting things to make in my cast iron skillet. I’ve certainly read about making pizza in it before, but when I first ran across this idea I thought “oh, hey, that’s genius!” I frequently have leftover flour tortillas from making burritos so this is great for using them up. So ladies and gents, please settle in and watch this short (really, it’s only about two and a half minutes) video:
It’s so simple and it’s fun too! My sweetie and I decided to try it out and each made one. You can keep it simple and do a classic margherita style or add things like pepperoni, salami, etc. Here’s a written version if you can’t watch the video:
Ingredients
- 1/2 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 (10-inch) flour tortilla
- 1/4 cup store-bought or homemade pizza sauce
- 1 1/2 ounces shredded whole milk low moisture mozzarella cheese
- 1 ounce grated Parmesan cheese, divided
- 2 basil leaves, roughly torn
- Kosher salt
Directions
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1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to medium-low and wipe out excess oil with a paper towel.
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2. Place tortilla in skillet with the rougher textured-side facing down. Spread sauce evenly over tortilla all the way to the edges. Spread mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Season lightly with salt. Scatter with basil and drizzle with olive oil.
- 3. Place skillet under broiler and broil until cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.
It is such a quick process I definitely recommend having all of your stuff prepped and ready. On my electric stove I also found it was easy to burn the tortilla if you aren’t careful. I actually turned the burner off as I got my toppings on and then popped it under the broiler. The cast iron skillet holds heat so well that when it came time to make another one I only needed to turn the burner back on to medium-low before the oil started to shimmer. You could add veggies too but the cooking time is so short you’ll want to prep them in advance i.e. sauteed mushrooms, zucchini, etc. Just keep in mind you don’t want to overload the tortilla with too many toppings. I have also been thinking this might be a fun party idea. Have everyone watch while you show how to make the first one and then they can make their own!
So, what’s for dinner at your place? Are you still working on your T-day leftovers? We didn’t cook this year because we went to my mother-in-law’s and it was a nice break from doing all that work;) I did however bring home some of the turkey legs/wings so I can make some stock. My brother-in-law made an amazing smoked turkey!