Skillet Salad Pizza
Ever since we discovered that making pizza at home could be super simple—hello, skillet pie—we’ve been trying to find excuses to make it for dinner every night. Since the pizza diet isn’t exactly the most sustainable, salad pizza was born. It has everything you want (cheese, fluffy crust, garlic) and a bit of what you need (green vegetables) because balance is our number one motto.
Extra-virgin olive oil
One 1-pound ball store-bought pizza dough
2 tablespoons crème fraîche
1 garlic clove
1 tablespoon Parmesan cheese, plus more to serve
4 ounces arugula
½ cup cherry tomatoes, halved
Juice of ½ lemon
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, to serve
1. Preheat the oven to 475°F.
2. Coat the bottom of a 10-inch cast iron skillet with olive oil. Place the pizza dough in the skillet and use your fingertips to gently coax it to the edges. (If the dough resists, let it rest for 10 to 15 minutes before stretching again.)
3. In a small bowl, combine the crème fraîche and garlic. Spread onto the pizza dough, leaving about ½ an inch of border crust. Sprinkle with Parmesan. Set the pan over medium heat to brown the bottom of the crust, about 3 minutes.
4. Transfer the skillet to the oven and bake until the cheese is bubbly and the crust is golden brown, 13 to 15 minutes. Cool for about 5 minutes.
5. Meanwhile, in a large bowl, toss the arugula and tomatoes with the lemon juice and 1 tablespoon olive oil. Season to taste with salt and pepper.
6. Top the pizza with the salad immediately before serving. Serve with extra Parmesan cheese and crushed red pepper flakes, if desired.