Cast-Iron Skillet Pizza
- Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat for 5 minutes.
- Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half of the tomato slices over dough; scatter half of the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
- Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half of the olive oil. Cut into wedges; sprinkle half of the basil over top. Repeat with remaining ingredients.
Recipe provided by Chef Mary Ann Esposito
Two 9- to 10-inch pizzas
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin