Margherita Pizzas
 
 
Serves: Makes 4 (6-inch) pizzas
Ingredients
  • ½ cup crushed tomatoes
  • ½ cup peeled, seeded, chopped tomato (about 1 small tomato)
  • 5 teaspoons canola oil, divided
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pizza Dough, cut into 4 portions (recipe below)
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 pound assorted fresh tomatoes, sliced or halved
  • 1 cup lightly packed fresh small basil leaves
  • Garnish: ground black pepper, olive oil
Instructions
  1. In the container of a blender, combine crushed tomatoes and chopped tomato; process until smooth.
  2. In a small saucepan, heat 2 teaspoons canola oil over medium heat. Add garlic; cook until lightly browned, about 1 minute. Add crushed tomato mixture, salt, and pepper. Reduce heat to medium-low, and simmer for 5 minutes. Remove from heat.
  3. Preheat oven to 450°. Brush a 14-inch cast-iron pizza pan with remaining 3 teaspoons canola oil. Place pan in oven until very hot, about 6 minutes.
  4. On a lightly floured surface, pat each portion of Pizza Dough into a 6-inch circle. Carefully place dough on hot pizza pan.
  5. Bake until bottom of crusts begin to set, 3 to 5 minutes. Remove from oven. Spoon about 3 tablespoons tomato sauce on each crust; divide cheese among crusts. Bake until cheese is melted, about 10 minutes more. Remove from oven. Top with fresh tomatoes and basil. Garnish with pepper and olive oil, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/margherita-pizzas/