allurmemesrbelong2me: I have mixed feelings about this. Like, I read the title and thought “oh yeah that sounds good as hell” but then I watched it and gave it some thought and something about it just seems… off.
That said, I would eat the fuck out of this if I were high
SecretDragoon: Pizza Wheel + Skillet = ???
PM_ME_2DISAGREEWITHU: I’ve never seen someone try to put a fresh dough in a hot skillet before. I would not recommend this. A cold skillet with a little bit of olive oil will work just fine.
Corkneelius: I’m not so sure about the matchstick cut on the carrots. Wouldn’t you want all of your veggies to be the same size and shape for consistent “doneness”?
Cactuar_Zero: I just can’t get on board with this.
TheLadyEve: [Here’s a whole wheat pizza dough recipe if anyone is interested](https://www.thespruce.com/whole-wheat-pizza-dough-recipe-3378586)
I get that it’s a pizza, but the cheese seems so out of place to me. Also, I wouldn’t add the dough to a hot skillet–put it in an oiled skilled and let it proof in there for an hour, then press it thoroughly into place, and *then* you put it in the oven. Although maybe the rules are different if you’re working with these particular fillings?
kula_shakur: That’s a hard no from me. It is possible to be so open minded that your brain falls out.
drocks27: **Ingredients**
* 4 teaspoons olive oil, divided
* 1/4 cup prechopped onion
* 1/4 cup matchstick-cut carrot
* 1/4 cup prechopped celery
* 1/4 cup frozen green peas
* 1 1/2 tablespoons all-purpose flour
* 1 cup unsalted chicken stock
* 10 ounce refrigerated fresh whole-wheat pizza dough
* 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
* 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
* 1 teaspoon thyme leaves
* 1/4 teaspoon black pepper
* 1/8 teaspoon kosher salt
**How to Make It**
Step 1
Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)
Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.
Step 3
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
Step 4
Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.
[source](http://www.cookinglight.com/recipes/chicken-potpie-skillet-pizza)
