The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid.
So I decided to try to make my own in my cast iron pan (paid link) but give it a more “grown up” twist by making a Margherita Pan Pizza.
The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil!
Ingredients:
For the dough:
- 2 cups flour
- 1/4 teaspoon fresh active yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 cup warm water (100-110 degrees F)
For the tomato sauce:
- 1 (15 oz) can tomato puree
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 bay leaf
- salt and pepper, to taste
Toppings:
- 8 oz mozzarella cheese, sliced
- 3 tablespoons fresh basil, chopped or julienned