Iron Skillet Pizza Pie

Description

Source: Christmas With Southern Living 2003 - Southern Living

You'll get 4 main-dish servings from this deep-dish pizza with a peppery crust. Using rotisserie chicken shortens your work time.

Ingredients

• 1 (7-ounce) jar roasted sweet red peppers, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 5 cups loosely packed fresh spinach leaves
• 1 teaspoon minced garlic
• 1 tablespoon yellow cornmeal
• 2 (10-ounce) cans refrigerated pizza dough
• 1/4 teaspoon pepper, divided
• 1/4 cup shredded Parmesan cheese, divided
• 1 1/2 cups shredded rotisserie chicken
• 1 cup (4-ounces) shredded fontina cheese

Directions

1. Process roasted red peppers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor until smooth.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until hot; add spinach and garlic, and cook 2 minutes or until spinach wilts.
3. Set aside.
4. Sprinkle cornmeal in bottom of a 10" cast-iron skillet.
5. Roll each portion of dough into a 9" circle, rolling 1/8 teaspoon pepper and 2 tablespoons Parmesan cheese into each crust.
6. Place 1 circle in skillet.
7. Spread half of puréed pepper sauce over dough.
8. Arrange spinach on top of sauce; top with chicken and fontina cheese.
9. Drizzle with remaining half of pepper sauce.
10. Top with remaining dough, cheese side up.
11. Press crusts together to seal.
12. Bake at 400° for 23 minutes or until lightly browned.
13. Let stand 5 minutes before serving.

Yield: 1 (9") pie