Cast Iron Margherita Pizza
Margherita pizza made in a cast iron skillet, with marinara sauce, fresh mozzarella, sausage, fresh basil and tons of parmesan! Summer pizza perfection!
Servings 6 slices
Calories 316kcal
Ingredients
- FOR THE CRUST
- 1 1/2 cups all-purpose flour
- 2 tsp sugar
- 3/4 tsp salt
- 1 1/8 tsp instant or regular yeast
- 1 tbsp + 1 1/2 tsp olive oil
- 1/2 cup warm water
- 2 tbsp cornmeal, for the pan
- FOR THE TOPPINGS
- 1/2 cup marinara sauce (or more, if desired)
- fresh mozzarella cheese
- 1/4 lb sausage, cooked
- 1/2 of a tomato, thinly sliced
- salt + pepper, to taste
- fresh basil
- parmesan cheese
Instructions
- For the dough: Mix all the ingredients for the pizza dough EXCEPT for the cornmeal together, and stir until a dough forms. Knead the dough on a lightly floured surface for a few minutes until it comes together into a smooth ball. Place the dough ball back in the mixing bowl and cover with plastic wrap or a light dishcloth. Set in a warm place to rise for 30 minutes. While the dough rises, prepare your pan. I used a 10 inch cast iron skillet, greased with olive oil. Sprinkle the cornmeal in the pan - it will give the crust a nice texture on the bottom. Preheat the oven to 450 degrees.
- Assemble and bake the pizza: After the dough has risen, roll it out into a 11" circle. Gently press the pizza dough into the prepared pan and bake the crust for 4-5 minutes.Remove pan from the oven and spread the sauce onto the dough, and add large chunks of the mozzarella. Sprinkle with a little salt and pepper, if desired. Add the cooked sausage. Bake the pizza for 4-5 minutes, or until the cheese has started to melt. Remove the pan from the oven and add the tomato slices, and return the pizza to the oven for 5 more minutes.
- Finish it off: Add the fresh basil leaves to the top of the pizza, sprinkle with parmesan, and serve immediately!
- Store: Leftovers can be stored in the fridge for 2 days.
Nutrition
Calories: 316kcal