Pepper and Olive Pan Pizza made in a skillet

[Guest guest]

The cornmeal give this a nice crunchy bottom.

 

Pepper and Olive Pan Pizza make in a skillet

 

2 1/2 tablespoons olive oil

2 teaspoons yellow cornmeal

1 10 ounce tube refrigerated pizza dough

3 garlic cloves, finely chopped

1 small red bell pepper, thinly sliced

1 small sweet onion, such as Vidalia, thinly sliced

1/3 cup sliced black olives

2 tablespoons chopped fresh oregano

1 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

 

Preheat the oven to 400 degrees . Coat a 12-inch

ovenproof skillet with about 1/2 tablespoon of the

olive oil and sprinkle with the cornmeal. I use my

big old cast iron skillet for this.

Unroll the pizza dough and ease it into the skillet.

The dough will be uneven and fit partway up the sides

of the pan, which is fine, since the pizza is rustic

and free form. Stir the garlic into the remaining 2

tablespoons olive oil and brush about half of the

garlic oil onto the pizza dough. Scatter the red bell

pepper, onion, olives, oregano, mozzarella, and

Parmesan over the dough.

Set the pan over direct medium-high heat and cook

until the dough begins to puff and the bottom becomes

golden, about 2 minutes. Transfer the skillet to the

preheated oven and bake until the cheese is melted,

toppings are hot, and the pizza is rich golden brown

and crusty, 15 to 18 minutes.

Serve the pizza, cut into wedges, directly from the

skillet or place slices on a platter and serve as a

side dish.