Elevate your family’s next pizza night with skillet margherita pizza, made with homemade pizza dough topped with simple and fresh ingredients.
In our house, I’m in charge of the baking, but Alex actually cooks most of our meals. Come to think of it, he does most of the dishes in our house, too. I definitely hit the husband jackpot!
During the week we usually opt for simple, healthy meals that still have lots of flavor and that we can throw together in about 30 minutes. We also make big batches of meals we like, and then we’ll reheat leftovers for a few nights to minimize weeknight cooking. I know that some people don’t like leftovers, but we love not having to plan seven different meals to get us through the week!
One thing we still haven’t done is institute a weekly (insert food of choice here) night. Pizza night. Taco Tuesday. Meatless Monday. I kind of love this idea, so I want to know all about your weekly pizza/taco/etc. night. Do you switch up your pizza/taco/etc. recipe every week or stick to a tried and true recipe?
This skillet margherita pizza has me wishing that every night was pizza night! The dough is so simple to make, and it’s perfectly crispy on the outside/chewy on the inside after it’s baked in a skillet. The simple toppings – just olive oil, tomato sauce, fresh garlic, fresh mozzarella, and fresh basil – are anything but boring and so so delicious!
Skillet Margherita Pizza
for the crust:
3/4 cup warm water
2 tsp. active dry yeast
2 tsp. honey
2 tsp. extra virgin olive oil, plus more for oiling the bowl
2 cups all-purpose flour
1/2 tsp. salt
3 T cornmeal
4 oz. tomato sauce
1 clove garlic, minced
1 T extra virgin olive oil
8 oz. fresh mozzarella, cubed
handful of fresh basil leaves, chopped
In a large bowl, combine the water, yeast, honey, and olive oil. Stir gently, then let the mixture sit 10-15 minutes until it becomes foamy. Add 2-1/2 cups of the flour and all of the salt to the bowl and stir to combine. Work the remaining flour into the dough using your hands, then knead the dough on a lightly floured surface for a couple of minutes.
Add a little bit of olive oil to the bowl and wipe the oil around the bowl with a paper towel. Return the dough to the oiled bowl and cover with a towel. Place the covered bowl in a warm spot and let the dough rise for 1-1/2 hours.
While the dough is rising, preheat the oven to 450°F. Place the cast-iron skillet in the oven and allow the skillet to preheat for 30-45 minutes so that the skillet is heated through.
Once the dough has risen, punch the dough down and remove it from the bowl. Place the dough on a lightly floured surface and knead a few times. Then roll out the dough out to a circle 14-inches in diameter.
In a small bowl, mix the tomato sauce and garlic. Set aside.
Remove the hot skillet from the oven and sprinkle the cornmeal into the skillet. Carefully place the rolled-out pizza dough into the skillet and fold over the excess dough around the edges to form a crust. Spread the olive oil over the crust. Then spread the tomato sauce over the crust. Top with mozzarella and basil.
Bake until crust is golden, about 20 minutes. Allow pizza to cool for 5 minutes before slicing and serving.
Pizza dough recipe adapted from Seriously Delish.