thepioneerwoman
Roasted Veggie Cast-Iron Pizza
Put a twist on pizza night with this roasted veggie cast-iron pizza. It'll get nice, crispy edges from the skillet.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 475°. Toss the eggplant and asparagus in a medium bowl with the extra-virgin olive oil, salt and pepper.
medium eggplant, cut into 1/4-inch-thick rounds1
2
Lay the eggplant flat in a single layer in a large (12-inch) cast-iron skillet. Roast in the oven for ⏱️ 10 minutes. Flip and add the asparagus to the pan (reserve the bowl). Roast until the asparagus is tender and the eggplant is light golden brown, 8 to ⏱️ 10 minutes. Return the vegetables to the bowl.
medium eggplant, cut into 1/4-inch-thick rounds1
3
Drizzle 2 tablespoons garlic-infused olive oil into the skillet. Increase the oven temperature to 500°. Roll or stretch the pizza dough into a 14-inch round. Carefully transfer the dough to the skillet.
4
Sprinkle the mozzarella and asiago on the dough, then top with the roasted vegetables. Brush the remaining 2 tablespoons garlic-infused olive oil on top; sprinkle with a pinch each of salt and pepper.
5
Put the skillet on the bottom oven rack and bake the pizza until golden brown, 12 to ⏱️ 14 minutes. Crumble the goat cheese on top and drizzle with the balsamic glaze. Transfer to a cutting board and slice.
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