Meatball and Spinach Skillet Pizza

I was happy with how my first attempt at skillet pizza turned out and was ready to try again.  This time, however, I upped my game by picking up dough from a local pizzeria.  That’s one of those tips they always share on cooking shows, but I feel like nobody ever does it.  Well folks, I’ve now done it.  And for the mere $5 the pizza place charged me, I was very happy I did.

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So few ingredients!

The process is the same:

First, prepare your toppings.  This time, I went with meatballs from Trader Joe’s (tasty and microwavable – easy!) that I quartered and sauteed up a bag of fresh spinach in a bit of olive oil.  I recently discovered steam-in-a-bag microwavable spinach.  If you find this at the grocery store, by all means, do it.  One less pot to clean.  Marinara and mozzarella are givens, right?

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Next (or simultaneously), prep your dough.  Place a cast iron skillet on the stove over medium-high heat. Sprinkle the hot pan with cornmeal or flour, and set the pizza dough in the pan, pushing it out so it goes to the edge (watch your hands as the pan will be heating up at this point). I like using about 3/4 lb of dough based on my pan size so the crust doesn’t get too thick.  Brush the top of the dough with olive oil and let it start cooking over the burner.

Once the crust begins to bubble, cover with marinara and the rest of your toppings.  After putting on my toppings, I added crushed red pepper for an extra lil somethin.  Do this.  Once you’ve got the toppings placed how you like them, stick the whole thing into a 425 oven for about 15 minutes.

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Note: make sure you wring out your spinach a bit.  You’ll notice mine released some moisture while it was cooking in the oven.  It didn’t make it bad, but any more and the center of the pizza would have gotten soggy.  Also, that pizzeria dough was a definite step up.  I’m always going to do that from now on.

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