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RECIPE
Margherita Pizza
Iron Handle Skillet
Bread
Under 1 hour
1-2
RECIPE NOTES
Host your very own pizza night this week with our delicious Margherita Pizza recipe! Easy to prepare, this recipe offers chefs the ability to incorporate their favourite ingredients and toppings on this traditional Italian staple.
All you’ll need for this recipe is your Iron Handle Skillet. This versatile piece of cookware has earned a reputation for itself as a kitchen workhorse – and with good reason. The Iron Handle Skillet has the ability to withstand higher temperatures, exposing the pizza dough to a consistent heat source for an even cook.
Whether you are looking for the perfect meal for an intimate evening for two, or simply want to experiment with pizza recipes, look no further than this dish. Our Margherita Pizza recipe combines all the classic ingredients, including mozzarella di bufala, and even calls for homemade sauce. This recipe takes just under an hour to prepare, serving between one and two portions at a time. If you’re expecting more guests, simply adjust the portions accordingly and enjoy! Here are all the ingredients you’ll need along with the steps to follow.
INSTRUCTIONS
Place a rack in the upper third of the oven with the Iron Handle Skillet on it. Preheat the oven to 475°F/245°C. Starting with a hot empty skillet is the secret to creating a perfectly crisp crust.
Heat a Stainless Steel Saucepan on medium heat, add 2 tablespoons of olive oil and sauté garlic until golden. Add whole tomatoes and salt to taste. Simmer on low heat for 10-15 minutes.
Place dough on a work surface; drizzle with 1 tablespoon oil, turn to coat. Stretch out to a 30 cm round.
Once preheated, remove the empty skillet and carefully lay dough inside. Use a spoon to help extend dough all the way to the edges if the skillet is too hot.
Spread tomato mixture over entire surface of dough.
Top with mozzarella pieces.
Transfer Iron Handle Skillet to the oven and bake on top rack until pizza crust is golden brown around the edges and cheese is bubbling, about 12 minutes.
Let cool for a few minutes.
Scatter basil leaves on the pizza. Sprinkle with sea salt and pepper to taste and drizzle with remaining 1 tablespoon olive oil.
