cast iron cheese + basil pizza
Updated: Feb 22
This is such an easy recipe (especially if you *cue lazy move* buy your dough). And it's quite a treat for your belly. Light? Nooo. Delicious? Yessss.
12 oz. store-bought pizza dough, room temperature (I like Trader Joe's or Publix)
3 TBSP extra-virgin olive oil, divided
⅓ CUP prepared/homemade marinara
¾ CUP coarsely grated low-moisture mozzarella
3 garlic cloves, very thinly sliced
10 basil leaves (5 for inside pizza, 4-5 torn for topping)
cracked pepper + crushed red pepper flakes (for topping)
Move a rack to the top of your oven + preheat to 475 degreed Fahrenheit.
Place cast-iron skillet in the oven and let it preheat.
Remove pizza dough from bag + begin shaping into a 10" round.
Once oven is to temp, remove the VERY VERY HOT cast-iron skillet from the oven and place down in a safe place. Make sure your skillet is well seasoned - or add a little veg oil here to make sure the dough doesn't stick.
Carefully place the dough inside the skillet. Season with salt+peppa then spread marinara down. Add sliced garlic + whole basil leaves, then cheese to top. Drizzle 2 tbsp of olive oil on top of pizza.
Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes.
Let cool 5 minutes, then top with red pepper flakes, basil, salt and peppa. Drizzle 1 more tbsp of olive oil on top if you want to!