Ingredients
For the No-Cook Pizza Sauce
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1.5 teaspoons garlic powder
- 1 teaspoon dried oregano
For the Pizza
- 1/4 cup extra-virgin olive oil
- 1 pound pizza dough, room temperature
- 14 ounces fresh mozzarella cheese, sliced 1/4-inch thick
- 1/4 cup chopped fresh basil
Stuff to Know Before Cooking
This recipe uses a homemade dough recipe. You might have extra sauce; use it for another pizza or freeze it for a future meal.
Make the No-Cook Sauce
Adjust your oven rack to the upper-middle position and preheat the oven to 500°F.
In a food processor, blend the tomatoes, olive oil, vinegar, garlic powder, and oregano until smooth, about 30 seconds.
Pour into a measuring cup and add the reserved tomato juice until the total volume reaches 2 cups. Season with salt and pepper to taste. Refrigerate for up to 1 week, or freeze for up to 1 month.
Prepare the Dough
Grease a 12-inch cast-iron skillet with 2 tablespoons of olive oil.
On a lightly floured counter, divide the dough in half and cover with greased plastic wrap. Roll one piece into an 11-inch round, then transfer it to the skillet and press it to the edges.
Assemble the Pizza
Spread half a cup of the prepared sauce over the dough, leaving a 1/2-inch border around the edges. Top with half of the mozzarella slices.
Cook and Bake
Set the skillet over medium-high heat. Cook until the edge of the crust sets, begins to puff, and the bottom becomes spotty brown, about 2 to 4 minutes.
Transfer the skillet to the oven and bake until the edges are golden and the cheese is melted, about 7 to 10 minutes.
Finish and Repeat
Using potholders, remove the skillet from the oven. Slide the pizza onto a wire rack and let it cool slightly. Sprinkle with 2 tablespoons of chopped basil, slice, and serve. Repeat with the remaining ingredients for a second pizza.
Cast Iron Margherita Pizza
Ingredients
For the No-Cook Pizza Sauce
- 1 28-ounce can whole peeled tomatoes, drained with juice reserved
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1.5 teaspoons garlic powder
- 1 teaspoon dried oregano
For the Pizza
- 1/4 cup extra-virgin olive oil
- 1 pound pizza dough room temperature
- 14 ounces fresh mozzarella cheese sliced 1/4-inch thick
- 1/4 cup chopped fresh basil
Instructions
- Blend tomatoes, oil, vinegar, garlic, and oregano until smooth. Add tomato juice to reach 2 cups; season with salt and pepper. Refrigerate up to 1 week or freeze up to 1 month.
- Grease a 12-inch cast-iron skillet with oil. Divide dough in half; roll one piece into an 11-inch round. Transfer to skillet, pressing to edges.
- Spread sauce over dough, leaving a ½-inch border. Top with mozzarella.
- Cook skillet on medium-high heat until edge sets and bottom is spotty brown, 2-4 mins. Transfer to oven, bake at 500°F until edge is golden and cheese melts, 7-10 mins.
- Remove from oven. Slide pizza onto wire rack, cool slightly. Sprinkle with basil, slice, and serve. Repeat with remaining ingredients.