cast iron skillet pizza with red peppers chicken and spinach

Chicken

Cast Iron Skillet Pizza with Red Peppers Chicken & Spinach

Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that's a nice alternative to classic pizza sauce. Don't have a large cast-iron skillet? Don't fret. We tested this recipe on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.

Ingredients

½ cup jarred roasted red peppers, rinsed
1 tablespoon extra-virgin olive oil
1 clove garlic, peeled
¼ teaspoon ground pepper
1 pound whole-wheat pizza dough
½ cup chopped cooked chicken
½ cup chopped spinach
1 cup shredded part-skim mozzarella cheese
2 ounces goat cheese, crumbled

Directions

Position rack in lower third of oven and place a large cast-iron skillet on it; preheat to 450°F.
Combine red peppers, oil, garlic, salt and pepper in a blender. Puree until smooth.
Roll and/or stretch pizza dough on a lightly floured surface into a 12-inch circle. Carefully place the pan on a heatproof surface (remember, the handle will be hot), and transfer the dough to it. Spread the sauce over the dough and top with chicken, spinach, mozzarella and goat cheese.
Bake the pizza on the lower rack until the crust is browned and the cheese is melted, 15 to 20 minutes. Garnish with basil, if desired.