Italian Sub Skillet Pizza
With COVID seemingly coming to an end here and there, I can’t help but remember all the food that got us through these weird ass times. There were many variations of pasta, low and slow braised meats, fusion dishes, revamped classics, so many desserts and of course…..pizza. Pizza was a tough one for me. I always felt, that like sushi, it was better left to the professionals. However, when I got my trusty Staub Cast-iron skillet I thought maybe, just maybe, I could pull it off. And while a regular pepperoni pizza would have done justttt fine, I was really craving an Italian sub okay!? SO I figured I would make it a pizza with the vinegary lettuce and all. And ya know what? It’s not just good, it’s DAMN GOOD. The perfect amount of tanginess and savoriness the traditional Italian Sub never fails to offer.
Note: I prefer spicy so I opted for spicy soppressata and arribiatta sauce. However if you are sensitive to spice, opt for regular soppressata or salami and marinara sauce.
It is best to let the pizza dough to sit for 1-2 hours covered at room temperature before baking so it can rise. So plan accordingly! This will still be okay for 30 minutes but it wont have a consistent texture.
Ingredients
1 lb pizza dough (I like the Whole Foods nuvo brand dough)
3-4 tbsp olive oil
3 cloves of minced garlic
1 cup arribiatta sauce (or marinara if you don’t like spice)
1/2 cup chopped spicy soppresatta (or regular)
1/2 cup salami
1/2 cup pepperoni
1 cup shredded italian cheese (usually called the pizza blend; has mozzarella, asiago, provolone)
1/2 cup basil leaves
1/2 cup fresh shredded or grated parmesan cheese
1 tbsp dried italian herbs
1 tsp crushed red pepper
1 cup prosciutto (torn into pieces)
Shredded Lettuce toppings
1-2 cups butter lettuce
2 tbsp red wine vinegar
olive oil
salt and pepper to taste
Optional items:
11- 12 in cast iron skillet (needs to be oven safe for at least 450 - 500 F)
Method
Preheat oven to 450 F (or 475 F if your oven is inconsistent with heat).
Well oil the cast iron skillet and stretch the dough out in the air before laying in the skillet. It should touch the edges but doesnt need to stay totally flush. Allow to sit for 1-2 hours covered at room temperature.
Using your hands spread olive oil on the top of the dough then press in the minced garlic.
Pour the sauce in the center and lightly spread towards the ends, leaving a 1 inch gap for the crust.
Place the different salamis and pepperonis evenly then top with basil leaves.
Sprinkle the shredded cheese, italian herbs and red pepper flakes.
Top with pepperoncini peppers, proscuitto then parmesan on top.
Bake at the bottom of your oven for 30 minutes or until the cheese is golden.
Shred the lettuce and toss in vinegar, olive oil, salt and pepper to taste.
Allow the pizza to cool for 5 minutes then slice and top with shredded lettuce - Chef’s Kiss!
