IRON SKILLET FETA, SPINACH HARISSA PIZZA
Cooking Time: 6 minutes
Yield: 2 pizzas
1 Tablespoon olive oil
2 shallots, finely sliced
6 oz. baby spinach
Freshly ground black pepper
1/2 cup crushed canned tomatoes
2 Tablespoons harissa paste
1 ball pizza dough
4-5 oz. DODONI Feta, crumbled
Heat oil in a large sauté pan. Add shallots, sauté over medium heat until soft and translucent. Add spinach, cook until just wilted. Season with salt and pepper and set aside in a bowl. Drain excess moisture.
In a separate bowl, stir together the crushed tomatoes and harissa. Set aside.
Divide pizza dough in two. Working with one ball at a time, roll the dough to the size of your 10-inch cast-iron skillet.
Preheat the oven broiler and place the rack as close as possible. Preheat a cast-iron skillet over high heat on the stove for 8-10 minutes.
Place the prepared dough on a floured pizza peel or cutting board. Spoon on half of the tomato mixture (1/4 cup), then top with sautéed spinach and sprinkle with feta cheese.
Carefully slide the pizza into the hot skillet on the stove and cook for 30-45 seconds.
Using an oven mitt, remove the skillet from the heat and transfer to the oven. Broil the pizza for roughly 3-5 minutes or until the crust is golden brown and the cheese is slightly caramelized. Rotate pizza halfway after 2 minutes.
Slide the pizza onto a cutting surface and slice into wedges and serve. Repeat with the remaining dough.