Cast Iron Pizza Margherita
The classic Neapolitan pie done in a cast iron pan
Equipment
- Cast Iron Pan
Ingredients
- 1 tbsp All-Purpose Flour, for dusting
- 1 small Dough Ball Purchased from local pizza place (or store)
- ½ cup Homemade Pizza Sauce See link in post.
- 6 oz Fresh Mozzarella, sliced thin
- 1 Medium Tomato, sliced thin and halved
- 1 tbsp Fresh Parmesan Cheese, grated
- 6-8 Basil Leaves, torn
Instructions
- Make the pizza sauce (see link in post).
- Preheat oven to 500°F.
- Spread some flour on a cutting board, Stretch room temperature dough to the diameter and shape of your cooking pan (cast iron preferred for this recipe).
- Coat the cast iron pan with the olive oil. Place the dough in the pan and stretch to the edges.
- Place pan on the stovetop over medium heat for 3 - 5 minutes. This will help the crust set. Layer on the sauce and mozzarella slices.
- Cook for 10 minutes in the oven or until mozzarella begins to melt. Remove and top with tomato slices. Cook 5 additional minutes.
- Remove the pizza from the oven. Top with torn basil and parmesan cheese. Let cool for 5 minutes. Remove to a cutting board and slice into 4 - 8 equal slices (we made a small so we cut it into quarters).
