Spring vegetable white skillet pizza is the perfect Friday night dinner recipe highlighting fresh spring flavors.
If I were thinking ahead of time, I would have thought to post this recipe on Friday; since Friday and pizza kind of go hand and hand, but I was never that great at planning ahead. So here we are, and I think Monday could use a little pizza don’t you think?
Zach and I go kind of crazy for pizza. We make it all the time, and lately we have gotten kind of obsessed with baking it in a cast iron skillet. If you know anything about me, you know that I am extremely obsessive when it comes to cleanliness. Seriously you guys, it’s actually kind of scary. I literally can not function when everything is not clean and not in it’s place. Each morning I wake up and clean up the house. It’s the first thing I do because if I don’t, I won’t get anything done because I will be worrying about how disastrous my house looks. I don’t even know what I will be like when we have children. Honestly, I don’t even want to think about it. It’s already stressing me out.
So anyway, the point to that story is that I got sick of baking pizza on a pizza stone and then having to deep clean my oven the day after. Let’s be honest, pizza is messy. The cornmeal gets all over the inside of the oven, which in turn makes me absolutely crazy. We started baking our pizzas in cast iron skillets and were surprised at how similarly they tasted. They even give you that deep dish-like quality without feeling super greasy, which I just love.
This spring vegetable white skillet pizza is my ode to spring in pizza form. It’s even fun to put on the grill! Give this recipe a shot this spring and pair it with a farmhouse ale. I know what you guys are thinking. I have paired a lot of foods with farmhouse ales lately and that’s because I love farmhouse ales as the weather get’s warmer. They tend to go really with fresh veggies and they are sooo refreshing! Anywho, I hope you guys enjoy! Have a wonderful Monday!
Spring Vegetable White Skillet PizzaPrint Pin Rate
- 1 pound store-bought pizza dough
- 1/4 cup unsalted butter
- half a head of garlic finely minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1 cup Italian blend shredded cheese mixture of pecorino romano, parmesan, mozzarella,etc
- 2 cups grated mozzarella cheese
- Optional Toppings: sautéed asparagus brussels sprouts, spring peas, fully-cooked crumbled bacon, fully-cooked loose Italian sausage
- Preheat your oven to 450 degrees F and spray a 10-inch cast iron skillet with a nonstick spray. For this recipe, you will have enough dough to create 2 pizzas. If you have two cast iron skillets, you may do this at the same time. If you don't, then cook each pizza separately in the same cast iron skillet.
- In a large saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute, until fragrant. Whisk in the flour and cook for an additional minute or until golden. Whisk in the milk and bring to a simmer. Reduce the heat to low and season with salt, black pepper and oregano. Cook for about 5-10 minutes or until thickened substantially, whisking occasionally. Remove from heat and stir in the Italian blend cheese. Set aside.
- Divide the dough in two equal pieces. Place 1 of the pieces into your prepared cast iron pan and spread it with your finger tips until it reaches the edges. This will take a little work, but it will eventually fit. Spoon a couple tablespoons of the white garlic pizza sauce onto the dough (more to your liking) and spread it around. Sprinkle a layer of mozzarella cheese and then top with your desired toppings. Spring with additional mozzarella cheese if desired.
- Place the skillet in the oven and bake for about 12-14 minutes or until the edges are golden brown and the top is bubbly. Carefully remove the pan from the oven, and set it aside. At this point, the pizza should slide out easily. Transfer to a cutting board, cut into equal slices, and enjoy immediately.
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