Mechazawa-san Pizza

A staple of my "pre-gluten" days was Mechazawa-san pizza done in the iron fry pan on the Egg. Who knows why, but we were craving pizza so revived the practice with excellent results. Instructions: Heat the Egg; make the pizza; cook at about 375F or so for about 15-18 minutes if you're using a relatively thin crust.

This serves 2. The pizza was made with a ready-made rice flour (gluten-free) pizza crust I had on hand, plus tomato paste, sliced garlic, sliced chili peppers, cooked spinach, cheese, fresh tomatoes, and spicy Italian pork sausage.

Eating notes: I like the rice flour crust - it is very thin and crispy and holds up well. People who like a chewy crust will not like it, though. Even though this is a small pizza, I use a whole can of tomato paste (not sauce) on it. It's a bit low fat and all, but I compensate with a lot of cheese and fatty sausage. We may be reviving weekly pizza night...