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.
- 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
Let dough sit at room temperature for about 20 minutes and preheat oven to 450 degrees.
Place dough on a lightly floured surface and sprinkle more flour on top. Press dough out into a 9"-12" round shape.
Lightly grease bottom and sides of skillet with olive oil and lay dough inside.
Sprinkle a generous amount of mozzarella.
Followed by arugula, artichoke hearts, sun dried tomatoes and feta.
Bake on the middle rack for 15 minutes, then move to the bottom rack for 3-5 more minutes.
Use a spatula to lift and slide the pizza out of the skillet onto a cutting board.
Top with olive tapenade and slice.