Cast Iron Skillet Pizza Bianco

INGREDIENTS

Makes 2 pizzas

Dough:

500 grams self-raising flour
A good pinch of sea salt
Up to 280 ml water

Toppings:

80 grams tenderstem broccoli, washed
½ red onion, sliced thinly
8-10 sage leaves
60 ml Avoca Mornay Cheese Sauce
½ ball Buffalo mozzarella
Pinch of chilli flakes

METHOD

Dough Method:

Add the flour into a large bowl with a good pinch of sea salt & gradually add water until a dough forms into a ball, not too sticky. Turn out onto a floured surface & keep kneading until the dough becomes elastic & smooth, about 5 minutes. Cut in ½ & set aside.

Pre heat oven to 220C. it needs to be piping hot for this pizza to work!


In a large skillet pan, sauté the broccoli, sage & red onion in a little olive oil about 2-3 minutes. Tip out onto a plate & set aside. Keep the pan on medium heat.

Take ½ of the dough & press into the pan. Be careful as the pan is hot. Press the dough out to the edges with your fingertips.

Spoon the Mornay cheese sauce all over the pizza base, then top with broccoli, red onion, sage, buffalo mozzarella & a pinch of chilli flakes.

Cook on medium heat until the base becomes crispy & golden, about 3-5 minutes.

Transfer to the oven & bake for 10 minutes until the edges start browning, puffing up & sizzling. Take out of the oven & slide the pizza onto a cutting board.  Serve with a crisp green salad.