Thus is a recipe I'll make again and again. The only change I made was adding the fresh thyme to the sauce rather than sprinkling on top. Delish!Read More
I actually made 2 pies (with dough from New Seasons) and so doubled everything. However, I didn't need to double the sauce - we didn't do the 2nd drizzle on the top as it would've been too soupy. Love making pizza in my cast iron skillet! I used Herbs de Provence in the sauce and we also added red pepper flakes at service. Not something we'd have every week but it made for a nice change up on Friday night pizza!
I am confused why this was named by Cooking Light as a "Staff Fav" and listed a year later as one of their top recipes. It has no flavor. The crust was cooked perfectly though (I used store made fresh dough), and it was surprisingly pretty. We added a bunch of crushed red pepper to it to salvage it. I won't make this again, but if someone is thinking about it, I would suggest adding a teaspoon of fresh thyme, half a teaspoon of pepper, and half a teaspoon of salt to the sauce itself. If you had some reduced fat cream cheese in your fridge, I would suggest adding a dollop to the sauce (and cut down the cheese to 1/2 c if you want to balance out the calories.Read More
This was a wow. I substituted PIllsbury pizza dough (from a can) and the crust was light and crispy. Served with a green salad.Read More
My family loved this recipe, it was delicious. I followed the recipe exactly and had no issues with the crust. I rolled the dough as directed and lightly pressed it into the skillet. My kids liked it so much they took the leftovers to school the next day.Read More
Tried making this recipe, but the cast iron skillet was so hot it started cooking/searing the pizza dough before I could even get it pressed into the pan. Thus, I never got the dough to the right shape. Is preheating the cast iron a requirement?Read More