Monday, May 3, 2010

Skillet Pizza

Extended Shelf Life for: Mushrooms, Tomato and Onion Another great recipe inspired by none other than Vegetarian Times! With an abundance of produce, a craving for melty gooey-cheese, a lack of motivation to prep ingredients and a quick to fix home-made pizza crust using the Master Mix, this recipe is simply perfection in a cast iron skillet!


1 1/3 cups Master Mix
1/4 to 1/3 cup Water

Filling: Your choice I used
1 1/2 cups Mushrooms and Onion, sauteed in garlic and oil prior to adding to the pizza
1 med. Tomato diced
1-2 cups Cheese
Itailan Seasoning to taste


Combine Master Mix with enough water to make a soft dough. Knead in the bowl a dozen or so times. Roll or pat out into a circle or rectangle. Place dough on bottom of greased cast iron skillet or round cake pan. Add ingredients till they reach near the top lip of pan, cover in cheese. Bake in an oven at 425 for 15 Minutes or until done. Enjoy with a glass of wine and a tossed salad.

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