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.
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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.