"Today we have teamed up with the lovely folks at Mellow Yellow to incorporate a few of their delicious oils and salad dressings into this recipe. Rapeseed oil is a wonderful alternative to Olive oil and has significant health benefits if processed correctly. Mellow Yellow is cold pressed, contains plant sterols and phenols, has a healthy balance of omega 3,6, & 9 oils and is a rich source of vitamin E. Well suited to cooking, it has a high heat tolerance making it great for frying and using in a pizza oven!
"So, today’s pizza is kind of a salad bowl pizza. If you don’t have a cast iron skillet, you can still make this using just your pizza oven, but the reason I am using a skillet today is because I want to add oil to it to give the pizza a lovely golden, crispy base and crispy crusts, giving it a firm base to add all the delicious ingredients on top and have a dough that doesn't flop when you slice it."
Similarly - if you have a skillet but no pizza oven, we've included some links below to alternative skillet pizza recipes for use with a hob/home oven/grill.
- Baker: Rich Payne (Dough & Behold)
- IG: @dough_and_behold
- Prep time: 20 mins (with pre-prepared dough balls)
- Bake time: 2-3 mins in a cast iron skillet in an Ooni pizza oven @350ºc
- Flours used: Cotswold Regenerative Pizza Flour
Autumn Salad Pizza Method
Let’s begin!
- Preheat your pizza oven for around 20 mins on a high flame, then reduce the flame and add your cast iron skillet to preheat. While this is preheating, open out your dough ball (add link to my dough stretching / pizza making blog post) My dough balls are 270g, perfect for stretching out to 10”, (the skillet I am using is 12”)
- Once you have opened out your dough ball, remove the skillet from the oven and carefully place your dough into the skillet and pull the edges of the dough as neatly up to the edges of the pan as you can. Next, grab your Yellow Mellow chilli oil and drizzle it all around the edges of your pizza crust so it covers the crust, and also seeps down the back and oozes under the actual dough itself (this will help crisp the bottom of the pizza as it cooks. Add a sprinkle of sea salt to the crusts and then carefully place your skillet into the pizza oven on a low flame. The crusts should already be puffing up as the residual heat from the pan begins to cook your base.
- After 2-3 mins in the oven the crusts should have puffed up beautifully and be a lovely golden colour. Remove the skillet from the oven and place your pizza on a wire rack to cool.
- Next step, take your sliced figs, add a drizzle of Mellow Yellow rapeseed oil to the skillet and add them in. the pan will still be really hot so they will begin to sizzle immediately. Give them a little stir and then place in the oven on a high flame for around 2 mins until they become soft, gooey and caramelised at the edges. Remove from the oven and place on a heatproof surface until they are needed.
- Next step. Take your pizza base, add a swirl of chilli oil to the base then grate over some parmesan cheese. Next add a good handful of rocket, slices of brie cheese and then spoon over a few of the delicious figs. Next add slices of Prosciutto evenly over the pizza and then add some more figs and a few rocket leaves and parmesan shavings on top.
- The final topping, add a delicious drizzle of Yellow Mellow Balsamic dressing over the top, followed by a little more grated parmesan and a sprinkle of salt.
- Now admire your work of art in the late autumn sun, slice and serve.
It’s such a crispy and light treat. The crispy base goes so well with the cool creamy brie, sweet and juicy figs and the savoury prosciutto, and the nice drizzle of balsamic dressing stops the pizza from feeling too dry.
So yes - is it a pizza? Is it a salad? I’m going to say it's a bit of both. I hope you like it. Always feel free to DM me on Instagram if you have any questions. Happy autumnal pizza making to all!
