Green is the New White [Cast-Iron] Pie
Yield: 1-10" Pie to serve 2 (or one very hungry human!)
![Green is the New White [Cast-Iron] Pie](https://i.ibb.co/hcZSQZf/IMG-7342.jpg "Green is the New White [Cast-Iron] Pie")
Green is the New White [Cast-Iron] Pie
Cast-iron pizza is as delicious as it is easy. In the time it takes to get delivery, I promise you, you can get this delicious homemade meal on the table. (And while this "green" twist might not actually be healthier, it feels healthier... And that's what counts, right?!)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 tablespoon olive oil
- 1 6-7-ounce ball of fresh pizza dough, chilled
- ounce bag of baby spinach
- 2 cloves garlic, minced
- Kosher salt and black pepper
- 1/4 cup heavy cream
- 1 teaspoon lemon zest
- 1/2 cup low-moisture mozzarella cheese
- 1 1/2 cups small broccoli florets
- 1/2 teaspoon crushed Aleppo pepper
- Lemon wedges, for squeezing
Instructions
- Preheat your oven as high as it will go — most likely 500ºF, unless you have a fancy oven. I do not! Place a rack in the upper third of the oven.
- While the oven comes up to temperature, place your chilled dough ball in a 10" cast iron skillet that's been generously rubbed with about 1 tablespoon of olive oil. Starting at the center of the dough, use your fingers to gently stretch the dough outwards to the edge of the skillet. Aim to create a 1/2" border around the edge that's much thicker than the rest of the pie — the air bubbles trapped in the dough will slowly be moved to this outer crust as you stretch it, to create a puffy, crisp crust. Let the stretched dough rest while you prepare the toppings.
- Add spinach and minced garlic to a saucepot along with 1 teaspoon water, cover, and set over medium heat. Let the spinach and garlic steam for 4-5 minutes, or until completely wilted. Remove lid and cook for 1-2 minutes longer, to cook off any residual moisture.
- Add the steamed spinach and garlic to a blender, along with heavy cream, lemon zest, and a generous pinch of salt and pepper. Blend until bright green and completely smooth.
- When the oven has preheated, set the cast iron skillet over a medium flame to gently heat the skillet and start cooking the crust. Generously spoon the green sauce over the pizza in an even layer, and sprinkle with mozzarella. Top with broccoli florets and sprinkle with Aleppo pepper and more salt.
- Cook the crust for a total of 4-5 minutes or until the edges of the dough begin to set. Move the entire skillet to the top rack of your oven and bake for 10-15 minutes, depending on your oven. You'll know your pizza is done when the crust is puffed and deeply golden-brown, and the entire pie is easily removed from the skillet in one piece with a spatula.
- Let the pizza rest for a few minutes before slicing. Serve hot with lemon wedges for squeezing.