Take out pizza on steroids

[Jackh]

Put a cast iron pan on medium high heat, no oil, and add two slices of takeout pizza. If it doesn't fit just push it down to get as much pan/crust contact as possible. Leave it alone until just before you see the first wisp of smoke. Remove with a spatula. The crust gets so crisp you can actually use the spatula without having the topping ooze off the sagging crust. Add some pimento or hot peppers and maybe some carmelized oinions for good measure. Better than hot out of the oven and way better than luke warm out of the box. Maybe even better than cold out of the refrigerator. :)

[MMRuth]

Does the top get warm at all? I wonder how it would work if the slices were heated a bit in the oven first, and then put in the cast iron pan? I like to add slices of prosciutto to a white pie, but I think the top would need to be hot for the prosciutto to "melt in" the way I like it.