cast iron skillet Archives | Stephanie Dreyer

cast iron skillet Archives | Stephanie Dreyer

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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

Do you love pizza night? This Spinach & Artichoke Skillet Pizza is going to help you take it to the NEXT level! It all starts with a skillet. If you’ve never made a skillet pizza, you’re in for a treat. It’s not only easy but the clean up is way easier than using a traditional pizza stone or pan. I found I didn’t even need my rolling pin. I could just stretch the dough to the shape I needed.

The perfect skillet pizza starts with the perfect skillet. My go to is the 10″ Skillet from Karibe. Karibe’s skillet has been my favorite pan for several recipes including this vegan frittata and also this lasagna. This skillet is the perfect size for a family pizza and is ideal for creating a “deep dish” style of pizza. It cooks the crust beautifully even – across the bottom and also around the edges. I also love how easily it comes up from the pan to slice and serve (unlike a traditional pizza pan in my experience).

Karibe’s skillet is the real secret ingredient to this recipe, but I’ve also got another tip that makes for perfect fluffy dough: Allow it to rise in a bowl (covered with a cloth) for at least an hour. Instead of rolling out your dough, stretch and toss it from hand to hand, rotating the dough in a circular motion, until you reach your desired width.

While the skillet heats in the oven, prepare the spinach and artichoke filling, which stands on its own as a crowd pleasing dip. (You’re welcome!) Take care when laying your pizza dough into your skillet as it will be really hot. I used a rubber spatula to help me push up the edges once it was inside the skillet.

Once you’ve made a skillet pizza, you may never go back!

skillet pizza


Spinach & Artichoke Skillet Pizza

Prep time: 15 minutes | Cook time: 25 minutes 

Serves 4 to 6

 

Ingredients:

1 lb homemade or store-bought pizza dough

1 Tbsp olive oil 

4 cloves garlic, thinly sliced

4 cups baby spinach (about 6-oz)

1 14-oz can artichoke hearts in water, drained and chopped

1 14-oz can cannellini beans, drained and rinsed

juice of ½ lemon

¼ cup nutritional yeast

1 ½ tsp garlic powder

1 ½ tsp onion powder

1 tsp sea salt

¼ tsp freshly ground black pepper

1 cup grated vegan Parmesan cheese

 

Directions:

  1. In a cold oven, place a 10-inch cast iron skillet and preheat the oven to 500°F. Leave in the oven 5-10 minutes after the oven has preheated.
  2. Meanwhile, in another large pan, add the oil. Add the garlic and cook for 2 minutes until fragrant. Stir in the spinach and artichoke hearts. Saute until just wilted. 
  3. In a food processor, add the spinach mixture, beans, lemon juice, nutritional yeast, garlic and onion powders, salt and pepper. Process until smooth.
  4. On a lightly floured surface, roll out and / or stretch the pizza dough into a 10-inch circle.
  5. Carefully remove the skillet from the oven and brush with olive oil. Lay the pizza dough into the hot skillet carefully, pushing it up the sides slightly. Place the skillet in the oven and bake for 2 to 3 minutes, or until the dough sets slightly. 
  6. Remove from the oven and top with the spinach and artichoke dip, spreading to cover evenly (except raised sides). Return to the oven and bake for 10 minutes. 
  7. Remove the skillet from the oven and sprinkle with the grated Parmesan cheese. Return to the oven and bake for 5 more minutes.

skillet pizza

 

 

 


March 17, 2021
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(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

 

I can’t get enough of one-pan meals with my 10″ Skillet from Karibe. Just one pan to cook AND clean! This week, I experimented with a Pesto & Potato Vegan Frittata. With Spring upon us, I’m all about the pesto and it’s the perfect drizzle on this vegan frittata. I also coated the potatoes and roasted them with a bit of the pesto to seal in even more lemony herb flavor.

From the oven to table, this vegan frittata makes a beautiful centerpiece for a Sunday brunch, and could even be shared as part of a Spring celebration. Of course, you can also serve it easily during the week for a refreshing twist on breakfast for dinner. Batch cook the pesto on the weekend to speed up your weeknight dinner prep. Enjoy!


Pesto & Potato Vegan Frittata

Prep time: 30 minutes | Cook time: 30 minutes 

Serves 4 to 6

 

Ingredients:

4 cups tightly packed fresh arugula

¼ cup walnuts 

6 large cloves garlic, divided

juice of 1 1/2 lemons divided

½ cup nutritional yeast, divided

½ tsp sea salt, divided (plus more to taste)

¼ cup + 1 Tbsp olive oil, divided

1 cup baby Dutch yellow potatoes (about 4-6), sliced in half

1 head lacinato kale, ribs removed and thinly sliced

1 14-oz package firm tofu

½ cup vegetable broth

¼ tsp turmeric

½ tsp garlic powder

zest of 1 lemon

 

Directions:

  1. Preheat the oven to 400°F.
  2. Add the arugula, walnuts, 4 garlic cloves, juice of 1 lemon, ¼ cup nutritional yeast and ¼ teaspoon of salt to a food processor. Mix on high until a loose paste forms.
  3. Stream ¼ cup of olive oil into the processor a little at a time while the machine is running. Taste and adjust the flavor as needed, adding more salt, nutritional yeast or lemon juice.
  4. On a baking sheet lined with parchment paper or a silpat mat, toss the potatoes with 2 Tbsp of the pesto. Spread the potatoes out in a single layer and bake for 10 minutes.
  5. Meanwhile, in a cast iron skillet, add 1 tablespoon of olive oil and the remaining 2 cloves of garlic. Saute for 3 minutes and add the kale and a pinch of salt. Cook for 2 minutes until slightly wilted. Remove from the heat and set aside.
  6. In a food processor, combine the tofu, vegetable broth, the remaining ¼ cup of nutritional yeast, turmeric, garlic powder, juice of half a lemon, zest and ¼ teaspoon of salt. Puree until smooth. 
  7. Reduce the oven to 350°F. Layer the potatoes in a single layer on top of the kale. Pour the frittata batter over the vegetables. Drizzle 2 tablespoons of the pesto on top and bake for 30 to 40 minutes until cooked through and golden at the edges.
  8. Remove the skillet from the oven and cut into wedges. Serve with the remaining pesto. 

Vegan Frittata 3

 

 

 


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