Cast Iron Veggie Pizza
Serves: 1 (12-inch) pizza
 
Ingredients
  • 2 medium heirloom tomatoes, thinly sliced
  • 3⁄4 teaspoon kosher salt, divided
  • 1 (16-ounce) bag deli pizza dough, room temperature
  • 3 tablespoons refrigerated pesto, plus more for brushing
  • 1⁄4 cup thinly sliced red onion
  • 1⁄3 cup thinly sliced zucchini
  • 1⁄2 cup chopped fresh mozzarella cheese
  • Garnish: torn fresh basil, thinly sliced red onion
Instructions
  1. Place tomato slices on paper towels; sprinkle with 1⁄2 teaspoon salt. Let stand at room temperature for 30 minutes. Pat dry with paper towels.
  2. Preheat oven to 450°.
  3. Press dough into a 12-inch cast-iron skillet. Spread pesto onto dough, leaving a 1-inch border. Layer tomatoes, onion, and zucchini on top of pesto. Sprinkle with remaining 1⁄4 teaspoon salt. Top with mozzarella.
  4. Bake until crust is golden brown and cheese is melted, 25 to 30 minutes. Brush with pesto. Garnish with basil and onion, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cast-iron-veggie-pizza/