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cast iron pizzaThe other day Terry made spaghetti with homemade sauce using this recipe. (A post for another day). That recipe makes a lot and so there was some leftover and I thought it would make a great sauce topping for a pizza. That reminded me of Simple Healthy Kitchen’s little polenta pizza made in a cast iron skillet, which I have made before. It’s super easy and so tasty. Even Terry, who can be suspect of anything that isn’t the usual, really liked it.

I stuck pretty close to the recipe, with the variation of using the spaghetti sauce that has ground beef and Italian sausage in it (instead of the marinara) and then for the crust I used Bob’s Red Mill medium grind cornmeal and added to it a little garlic powder and Savory Spice Shop’s Cantazaro Herb Mix (I LOVE using this stuff in place of all Italian seasonings in recipes). I also used Bob’s Red Mill 1:1 All-Purpose Gluten Free Flour (which is amazing!). Then, in addition to the tomatoes and mozzarella cheese, I added pepperoni slices. I put mozzarella on top of the sauce then layered the pepperoni and tomatoes and finished with more mozzarella.

I like this recipe because you can make it your own, like I did. That’s I think one of the things I enjoy about cooking is to take a base recipe and then add and subtract depending on what sounds good to you, what your preferred diet is or what’s in the pantry/fridge. Creativity yields surprisingly good results.

If you don’t have a cast iron skillet, or just want to flatten it out a bit more, you could easily do this in a pie plate, on a cookie sheet or jelly roll pan or really anything that can be put in the oven. Give it a try!

Footnote: I logged back onto this page today and saw that it was three years ago October that I last wrote. Having retired this past May, I am cooking/baking much more often and have been thinking about getting back on here and posting. I hope you will stay tuned for more frequent updates.