Cast-Iron Skillet Pizza

Extra Virgin
  • 1 lb store-bought pizza dough, at room temperature
  • 1 ripe tomato, thinly sliced
  • 1/4 lb fresh mozzarella cheese, diced
  • Coarse sea salt
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
  • 1/2 cup shredded fresh basil
    • 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

    Prep Time

    10 min


    Cook Time

    20 min


    Total Time

    30 min


    Servings

    Two 9- to 10-inch pizzas

     


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    Categories

    Dinners & Main Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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