I pulled out all of our cast iron pans and rubbed the insides with a bit of canola oil so the crusts would come out crispy. (If you don't own a cast iron skillet, you can use a glass baking or glass pie pan).
Then my son and I separated the dough into 4 balls, each the right size for it's own cast iron pan.
My oldest son gets a star for his assistance with rolling the dough. You want to roll it out into a circle big enough so that it climbs 1 to 1 1/2 inches up the sides of the pan.
Once you have the skillets filled with the dough, you can choose your sauce.
I made 3 different types of pizza, 2 Chicken, 1 Italian Beef, and 1 Buffalo Chicken.
The chicken pizzas used our garden-grown canned pizza sauce, extra fresh-shredded Wisconsin Brick cheese, and diced cooked chicken breast.
The Italian Beef pizza also used our garden pizza sauce, Brick cheese, leftover Italian Beef with garden green peppers & onions, and I layered on some of our canned jalapenos. Served with our homemade canned giardenaire.
The Buffalo Chicken pizza sauce was made by combining 1 tablespoon melted butter with 1/2 cup hot sauce. The sauce was topped with the fresh Brick cheese and chopped leftover chicken.
This is what it looks like when removed from the skillet:
Thanks for visiting the All-Natural-Mama blog, home to Wishful Acres Organic Farm!