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Skillet Pizza Margherita

Source of Recipe

From "Cook It In Cast Iron" by Cook's Country


Recipe Introduction

"Getting crisp pizza crust from your oven can be a challenge, but with just a few tweaks and the right tools, you'll have homemade pizza that's miles better than offerings from the freezer case or the delivery guy. We started by rolling out pizza dough thinly and then gently pressing it into our cast-iron skillet. Heating the pizza dough in the skillet on the stove gave our crust a jump start before going into the oven. Once in the oven, the skillet functioned like a pizza stone and crisped up our crust perfectly in just minutes. Our simple, classic pizza toppings—pizza sauce, mozzarella cheese, and basil—allowed our crust to really shine. We like to use our Classic Pizza Dough and No-Cook Pizza Sauce; however, you can use ready-made pizza dough and sauce from the local pizzeria or supermarket."

List of Ingredients

â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 pound pizza dough, room temperature
â—¦ 1 cup pizza sauce
â—¦ 12 ounces fresh mozzarella cheese, sliced ¼ inch thick
â—¦ 2 tablespoons chopped fresh basil


Recipe

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Grease 12-inch cast iron skillet with 2 tablespoons oil.

Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll one piece of dough (keeping remaining dough covered) into 11-inch round. Transfer dough to prepared skillet and gently push it to corners of pan. Spread ½ cup sauce over surface of dough, leaving ½-inch border around edge. Top with half of mozzarella.

Set skillet over medium-high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 to 4 minutes. Transfer skillet to oven and bake until edge of pizza is golden brown and cheese is melted, 7 to 10 minutes.

Using potholders, remove skillet from oven and slide pizza onto wire rack using spatula; let cool slightly. Sprinkle with 1 tablespoon basil, cut into wedges, and serve. Being careful of hot skillet, repeat with remaining 2 tablespoons oil, dough, sauce, mozzarella, and 1 tablespoon basil. Cut into wedges and serve.

Serves 4



No-Cook Pizza Sauce:

While it is convenient to use ready-made pizza sauce, we think it is almost as easy, and a lot tastier, to make your own.

â—¦ 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ 1 teaspoon red wine vinegar
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon dried oregano
â—¦ Salt and pepper

Process tomatoes with oil, vinegar, garlic, and oregano in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add tomato juice until sauce measures 2 cups. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)

Makes 2 cups