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CAST IRON SKILLET PIZZA
SERVES: 4
INGREDIENTS:
1 tbsp cornmeal (optional)
1 tsp sugar (optional)
1-2 tbsp flour
1 ball pizza dough (12oz for 16" skillet)
1/2 cup your favourite tomato sauce (or your homemade version)
6 fresh sweet tomatoes (cocktail works best) sliced.
3/4 cup slivered fresh mozzarella
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Kosher or coarse salt to taste
8 to 10 fresh basil leaves for garnish (optional)
DIRECTIONS:
Let the pizza dough come to room temperature. Sprinkle the flour on a clean cutting board or clean surface. Pat the dough into a circle about 10 inches in diameter or roll it out with a small amount of flour to minimize sticking. Let it sit for another 20 to 30 minutes then stretch it into a 12-inch circle. While you're doing this place a 12-inch cast iron skillet in a preheated 550 degree oven for 8 minutes. Very carefully remove the skillet from the oven and place it on a heat-tolerant surface. Gently transfer the dough to the skillet and continue pressing it out to the sides of the pan with great caution not to burn your fingertips. Brush with olive oil. Place it back in the oven and bake until the dough is slightly puffy, 3 minutes. Carefully remove the skillet again. Spread the tomato sauce over the surface and spread to outside edges. Brush border again with the olive oil. Distribute the cheese over the tomato portion as well as evenly placing the sliced tomatoes. Sprinkle with oregano and the red pepper flakes to taste (if using). Sprinkle salt over the whole pizza. Bake in oven until the cheese is melty and the edges are golden-brown around 8 to 10 minutes. Remove the pizza from the oven. Let it rest. Add fresh basil before cutting if you wish. Have bottles of herb-infused olive oils on hand for drizzle so everyone can choose their gourmet flavour. Again, be careful of the heat of the cast iron pan. (You can choose to remove the pizza from the pan to a cutting board.)
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