Did you guys watch the Oscars last night?
Cause I didn’t. It was kind of one of those weekends. When everyone was getting on each other nerves and things just did not go right. It was busy and tiring. Come 7:00 last night all I wanted was my pillow and my big down blanket cause it is FREEZING and we just got like 3 feet of snow.
Can you fill me in? Were there any “Oh my gosh did that really just happen?” moments? Who wore the best dress? Who is going to be torn apart by that show on E News, Fashion Police?
Oh, man to be a celebrity I don’t think I could do it. Everyone constantly judging you, it has to be awful!
So, you know what I am just realizing?
This pizza is SO Oscar worthy. Too bad I am a day late!
Whatever, pizza is good anytime. Especially this one.
I do not even know where to start with this pizza. I guess with the crust. Well no, actually I should start with the method of cooking the pizza.
Guys, you are going to cook up this pizza in your cast iron skillet. Yes, in your skillet. Your screaming hot skillet.
It is kind of like making your own brick pizza oven at home. It is insane. I was so excited, you should have seen me. Like a kid who just learned they are getting a snow day.
After I made that Greek Pita Bread using my skillet, I knew cooking a pizza that way would be delicious. I mean those things were awesome (and really they were so much better than anything at the store). It was kind of no brainer after that.
Let just say one screaming hot skillet does awesome things to bread dough. Awesome things.
Oh, yeah and then I stuffed the crust with feta cheese. It was good.
Ok, now the pesto.
It’s not your traditional basil pesto. Nope, this is an Italian green olive pesto. Yes, I put olives in my pesto and it was pretty good. Even mom who hates olives loved it. Honestly, you would never know I used olives, except that I just told you. They give the pesto an awesome tang and a nice salty flavor that goes really well with the flavors of the pizza. Very Italian. Seriously, give the olives a try. Promise you won’t regret it.
Lastly, (I know, there is more) I topped the pizza with some mozzarella cheese and roasted red bell peppers. Then once it came out from under the broiler a sprinkle of fresh basil and a drizzle of balsamic reduction. The balsamic reduction is the perfect finishing touch to this pizza. It complements the flavors so well.
Don’t skip the balsamic reduction. It you want to make it at home just reduce one cup of balsamic vinegar with 1 teaspoon brown sugar until thickened to a syrup. That’s it. Done.
I told you it was Oscar worthy.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training