Skillet Pizza Margherita, brought to you by Cook’s Country, airing Sundays at 5pm on THIRTEEN. This pizza recipe is featured on the Cast Iron Comforts episode. Check the schedule in December for the broadcast date.
Why This Recipe Works
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—pizzasauce, mozzarella cheese, and basil—allowed our crust to really shine. We like to use our Classic Pizza Dough (page 43) and No-Cook PizzaSauce; however, you can use ready-made pizza dough and sauce from the local pizzeria or supermarket.
Ingredients and Directions
¼ cup extra-virgin olive oil
1 pound pizza dough, room temperature
1 cup pizza sauce
12 ounces fresh mozzarella cheese, sliced ¼ inch thick
2 tablespoons chopped fresh basil
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Grease 12-inch cast-iron skillet with 2 tablespoons oil.
2. Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 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.
3. 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.
4. 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.