Inspired by an interaction I had in the comments of the bread community recently.
The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe
Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust
Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma
Random smattering of salami from a costco charcuterie package
Low moisture mozzarella with a bit of parmesan added the second it came out of the oven
An unexpected strong benefit to cast iron pizza is that you can spread toppings to the very edge for a crust less pie and also pile toppings super high - which is a strong benefit if you want to go heavy on the spinach
Yep! Mine is pictured with bare dough at the edge to mimic a traditional pizza crust, but that’s purely a preference thing on my end
Not that you’d ever want spinach on a pizza, but otherwise, hell yeah
? Spinach on a pie is delicious. When we do calzones it’s like 3/4 spinach
Bro that’s a salad
You gotta cook it right and fill it with garlic