In the Kitchen: Skillet Pizza
Bread in 5′s Olive Oil Dough 4-6 slices heirloom tomatoes 6-8 slices fresh mozzarella cheese 6-8 basil leaves
*You will have more dough than you need, but the dough keeps for 2 weeks in the fridge, or can be used for other baked goods (their site has lots of recipes). Your favorite pizza dough should work, too. Another topping combination: pear, sausage, and thyme (pictured below). If you use a larger cast iron skillet, you will need more dough (about 6 ounces for a 10-inch pan, and 8 ounces for a 12-inch pan).
Start by heating an 8-inch cast iron skillet over medium heat on the stovetop. Cut off a quarter-pound piece of dough (4 ounces) and shape it into a ball. Flatten the dough, and then roll it into a 1/8-inch thick round. Carefully transfer the dough to the preheated pan, and quickly spread the tomatoes over the dough, then evenly scatter the mozzarella cheese. Cover the skillet and cook for about 4 minutes without lifting the lid (unless, of course, you smell scorching). Using a spatula, gently lift up a corner of the pizza to check on the bottom crust. When your bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza for 1-2minutes under the broiler to get a crisp top crust. Remove the skillet from the oven, then take the pizza out of the pan with a spatula. Allow the pizza to cool slightly on a wire cooling rack. Top with the basil. Cut into wedges and serve.
Thanks Sarah of The Vanilla Bean Blog and Wit & Delight for the recipe!
Get cookin', Rachel