Cast-iron Skillet Margherita Pizza Recipe

Stuff You Need

For the No–Cook Pizza Sauce

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

For the Pizza

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

Stuff to Know Before Cooking

This recipe uses my dough recipe. You’ll likely end up with extra sauce; But you could opt to make another pie or freeze for later.

Make the No-Cook Sauce

Adjust oven rack to the upper-middle position and heat oven to 500°F. In a food processor, blend tomatoes, oil, vinegar, garlic, and oregano until smooth, about 30 seconds.

Pour into a measuring cup and add tomato juice until the total volume reaches 2 cups. Season with salt and pepper. Refrigerate for up to 1 week or freeze for up to 1 month.

Prepare the Dough

Grease a 12-inch cast-iron skillet with 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, transfer to the skillet, and press to the edges.

Assemble the Pizza

Spread sauce over the dough, leaving a ½-inch border. Top with mozzarella.

Cook and Bake

Set the skillet over medium-high heat. Cook until the edge sets, the crust begins to puff, and the bottom is spotty brown, 2 to 4 minutes.

Transfer the skillet to the oven and bake until the edge is golden and cheese is melted, 7 to 10 minutes.

Finish and Repeat

Remove the skillet using potholders. Slide pizza onto a wire rack and let cool slightly.

Sprinkle with basil, slice, and serve. Repeat with remaining ingredients.

Cast Iron Margherita Pizza

This cast iron Margherita pizza has a crisp, golden crust with a tender center, topped with fresh mozzarella, a bright no-cook tomato sauce, and fragrant basil. The simple ingredients shine with bold, fresh flavor in every slice.

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 5 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• 1 28-ounce can whole peeled tomatoes, drained with juice reserved
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 2 garlic cloves minced
• 1 teaspoon dried oregano
• For the Pizza
• ¼ cup extra-virgin olive oil
• 1 pound pizza dough room temperature
• 12 ounces fresh mozzarella cheese sliced ¼ -inch thick
• 2 tablespoons chopped fresh basil

Instructions

• Blend tomatoes, oil, vinegar, garlic, and oregano. Adjust to 2 cups. Season and refrigerate or freeze.
• Preheat oven to 500°F. Grease a skillet. Divide dough in half. Roll one piece into an 11-inch round and press into skillet.
• Spread sauce, top with mozzarella.
• Cook over medium-high until crust puffs and browns, 2 to 4 minutes.
• Bake until crust is golden and cheese melts, 7 to 10 minutes.
• Cool slightly, top with basil, slice, and serve. Repeat for second pizza.