One Skillet Margherita Pizza
Description
Make a Margherita pizza at home that is better than any restaurant's. It's easy to do and turns out crispy and earthy. Finish with a peppery arugula, lemon zest and a bit more olive oil.
Ingredients
1 package ready-to-bake pizza dough, divided in half (save the other half for later use)
olive oil
4 oz. fresh mozzarella cheese, torn
handful fresh basil
salt and pepper, to taste
1 lemon, zested
1 c. arugula
Quick Roasted Tomatoes:
2 medium tomatoes
olive oil
1 small garlic clove
fresh thyme
1 lemon, zested
salt and pepper, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Roasted Tomatoes:
Preheat oven to 375 degrees.
Slice tomatoes; place on a parchment lined baking sheet.
Drizzle tomatoes with olive oil; sprinkle with finely chopped garlic, thyme, lemon zest, salt and pepper.
Roast in oven for 10 - 15 minutes until tomatoes just begin to caramelize. Remove.
Pizza:
Preheat oven to 400 degrees.
Start pizza on the stovetop in a hot, 9-inch cast iron skillet that has been lightly brushed with olive oil.
Roll or stretch out dough a bit; carefully place into the hot skillet, using tongs, carefully and quickly pull the dough up the sides of the skillet.
Layer on the tomato slices, torn mozzarella and fresh basil leaves.
Turn heat down to medium. Drizzle pizza lightly with olive oil, season with salt, pepper and a sprinkling of lemon zest. After a few minutes, the bottom of the crust will begin to turn a golden brown.
Remove skillet from the stovetop and place skillet in the oven.
Bake for 8 - 10 minutes until the cheese is gooey and top crust is golden.
Remove from oven; allow pizza to rest for 5 minutes.
Top with torn fresh basil and lemon zest, sprinkle with arugula and drizzle with a bit of olive oil, salt and pepper.
Makes a 9 inch pizza.