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The Gourmet

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Dinner, Main Course, Lunch – American
By Kelly Djalali – Serves: 2-4
Prep Time: 10 Minutes – Cooking Time: 15-18 Minutes – Total Time: 25-30 Minutes

Arugula, sun dried tomatoes, artichoke hearts, and feta cheese on a mozzarella base, topped with olive tapenade. Baked in a cast iron skillet. A new twist on a classic Escape From New York Pizza.

Ingredients

  • Ratios of the Toppings are Your Personal Preference
  • 1 pre-made Pizza Dough
  • Olive Oil for greasing the skillet
  • Mozzarella Cheese, shredded
  • Baby Arugula
  • Marinated Artichoke Hearts
  • Sun Dried Tomatoes
  • Feta Cheese, crumbled
  • Olive Tapenade

Instructions

1

Let dough sit at room temperature for about 20 minutes and preheat oven to 450 degrees.

2

Place dough on a lightly floured surface and sprinkle more flour on top. Press dough out into a 9"-12" round shape.

3

Lightly grease bottom and sides of skillet with olive oil and lay dough inside.

4

Sprinkle a generous amount of mozzarella.

5

Followed by arugula, artichoke hearts, sun dried tomatoes and feta.

6

Bake on the middle rack for 15 minutes, then move to the bottom rack for 3-5 more minutes.

7

Use a spatula to lift and slide the pizza out of the skillet onto a cutting board.

8

Top with olive tapenade and slice.