Cast Iron Margherita Pizza
Cast-iron Skillet Margherita Pizza with tangy tomato sauce, creamy fresh mozzarella, and fragrant basil. Crisp, chewy crust complements the gooey cheese and fresh toppings perfectly.
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.