VEGAN MEAT LOVER'S PIZZA


Making pan pizza with premade pizza dough and a large cast iron skillet is a snap. Just pop the dough into an oiled cast iron skillet, let it rise for a few hours, spread the dough out, top it with your favorites then bake it for 15 minutes and it's done. I don't think I'm ever going back to the conventional way of making pizza. I used my new 16" cast iron pizza pan for this thin crust beauty, but any large cast iron skillet, or roasting pan works.

INGREDIENTS Premade pizza dough of choice or homemade dough Olive oil

Pizza sauce(Dei Fratelli's)

Vegan mozzeralla, shredded(Follow Your Heart mozzarella shreds is best for pizza)

Fieldroast pepperoni

2 Beyond Hot Italian Sausages

4 slices Sweet Earth Benevolent Bac'n, chopped

1 small onions, chopped

Hot banana peppers(optional)

DIRECTIONS 1. Add 1 to 2 Tbsp oil to a 12" cast iron skillet. Place dough into skillet and turn over to coat evenly with oil. Press dough flattening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature for 2-5 hours to rise. *I preheat my oven to 170°F then turn it off. After a few minutes, place pan with dough in oven to rise. 2. Preheat oven to 500°F.


3. Cook sausages in a skillet over medium-high heat, breaking up with a spatula to crumble, until lightly browned, approximately 5 minutes. Add chopped bac'n and continue to cook another 1 minute. *this is to coat the bac'n with a little oil so it crisps when baked. Remove for heat.


4. Press dough around skillet until it fills in every corner, popping any large bubbles that appear. Lift edge of the dough to let any air bubbles underneath escape, then repeat until there are no air bubbles left and dough is evenly spread around the pan. 3. Spread sauce over dough all the way to the edge. Followed by vegan cheese and toppings. Sprinkle with sea salt. Bake 15-17 minutes. Let stand 5 minutes before using knife to cut around edge to loosen from skillet. Use a spatula to remove pizza from skillet to a cutting board.

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