Skillet pizza with colorful roasted veggies and homemade balsamic tomato sauce. A light dusting of Almond Parmesan will finish it off perfectly!
Balsamic Tomato Sauce
Preheat oven to 500 degrees F.
Let dough rest: Coat an 8 or 10 inch cast iron skillet with olive oil. Remove dough from refrigerator, open package and place dough in center of the skillet, cover skillet with a clean dish towel. Let set for 30 minutes.
Roast veggies: Prep the mushrooms, zucchini, bell pepper and onion. Place on a rimmed baking sheet, along with the tomatoes for the sauce, drizzle with olive oil and gently toss to coat, keeping the tomatoes together. Sprinkle with salt. Place in the oven on the middle rack for 15 minutes. Remove and set aside.
Pre-bake dough: Remove dish towel for skillet and gently flatten out dough, pushing up the edges about 1 – 1/2 inches. Place in oven on middle rack and bake for 10 minutes.
Make sauce: While dough is pre-cooking, add the warm tomatoes, and remaining ingredients for the balsamic tomato sauce to a food processor or blender and process until blended and fairly smooth. Taste for flavor adding anything extra you might like.
Bake pizza: Remove dough from the oven, layer with 1/2 cup of the tomato sauce and reserved roasted vegetables. Place in oven and bake for 15 minutes, until crust is golden. Remove from oven and let cool a few minutes before cutting to serve.
Serve with red pepper flakes and a good dusting of almond parmesan.
If your crust doesn’t become golden enough for you, place the skillet pizza under the broiler for a minute or so checking often so it doesn’t burn.
I would love to recommend a good pizza dough recipe but I haven’t made one yet and find the ready made dough is quick and works great for me. If you have a good whole wheat pizza dough recipe I’d love know about it!