Pizza gets a bad rap for being junk food. And sure, there is a lot of oily, cheesy, heavy junk food pizza out there… but it doesn’t have to be. One of the great things about pizza is that there are no rules, so why not make it healthy? You can pile it high with vegetables and serve it on a whole wheat crust… that is definitely not junk food.
It should be known by the on-line community here, that I make a pretty mean pizza. My mom also makes a mean pizza, and this is a skill I inherited, luckily. Anything from the standard peppers and caramelized onions to kale and sweet potato. Some of the best pizza I have ever made, however, comes out of the cast iron skillet at the Maine house. Usually topped with pesto, garlic, onions, and cheese (or leftover taco ingredients) and enjoyed with a spicy marg on the balcony. Heaven.
Today, we are going to use a ball of pizza dough I stashed in the freezer a few weeks ago and some leftovers that I have in the fridge. Cabbage left from cactus tacos? Going on the pizza. Chipotle cashew cream from brunch? On the pizza. Bell pepper not used in tofu scramble? You betcha! Worst case scenario, it is a gorgeous pizza.
Luckily, it was both gorgeous AND delicious! Cooking win.
- 1 ball your favorite pizza dough
- olive oil
- 1/2 onion
- 2 tablespoons sugar
- 1/4 head of cabbage, sliced thin
- 1 orange bell pepper, sliced thin
- shredded cheese (optional)
- Note: I only used cheese because my roommate recently moved out and left a bunch of cheese in the fridge that I don’t want to go to waste.
- Preheat the oven to 450 and lightly grease cast iron skillet.
- Spread out pizza dough in skillet.
- Heat some olive oil over medium heat in a nonstick skillet.
- Add the onions, sugar, and a sprinkle of salt.
- Cook for about 10 minutes until the onions are soft.
- If using, spread cheese out on dough, cover with caramelized onions, top with cabbage and bell pepper.
- Put in the oven for about 15-20 minutes.