It’s amazing how versatile a cast iron skillet can be. You can oven-roast a whole chicken, perfectly sear a steak, fry up some crunchy breaded chicken and even make a lasagna.
We had a small ball of sun-dried tomato pizza dough left over from
our Valentine’s Day pizza party (this was a couple weeks ago now – time flies!), so to use it up I made this quick skillet flatbread.
The hot pan cooks the dough similar to how a barbecue would for grilled pizza. You can use any toppings or sauces you’d like, but I was in the mood for something simple – onions, olive oil and rosemary did the trick.
Recipe: Onion & rosemary skillet flatbread
Makes 1 small flatbread.
- 1 small ball store-bought pizza dough (I used a sun-dried tomato flavoured dough)
- 1 small onion, thinly sliced
- 1 sprig fresh or dried rosemary
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Heat 1 tbsp of the oil in a large cast iron skillet. Add the onion and cook until golden. Transfer to a plate, wipe out the skillet and return it to the heat.
Pre-heat the broiler.
Working on a floured surface, roll out the dough into a thin round. Transfer to the dry skillet and cook, turning once, until lightly charred on both sides. Just after flipping the dough, brush the top with the remaining olive oil and top with the onions and rosemary; season with salt and pepper.
Transfer the skillet to the oven and broil until the top of the flatbread is lightly golden. Serve immediately.