Skillet Margarita Pizza Recipes

SKILLET MARGARITA PIZZA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 teaspoons salt, and yeast. Mix until combined. Add water and olive oil. Dough will be tacky and should stick to the sides of the bowl. Continue mixing until well incorporated and smooth, adding 1-2 tablespoons of water if necessary, to make dough cohesive and smooth.
• Scrape dough into a large, oiled bowl and cover with plastic wrap. Let stand at room temperature for 8 hours and up to 24.
• Grease two 10-inch cast iron skillets and/or round cake pans with 1 tablespoon olive oil. Flour a work surface and scrape dough out of bowl. Divide dough into 2 pieces. Using lightly floured hands, form each into a ball, place into the skillets, and turn to coat in oil. (Alternatively, keep one dough wrapped while the other rises; repeat with remaining dough after first pizza bakes.) Using fingers, press the dough to the edges of the pan. (Don't worry about stretching the dough to fill the entire pan; dough will do so naturally during the next rise.) Cover with plastic wrap and let rise in a warm place for 1 hour, until dough looks puffed and begins to fill the skillet.
• Preheat oven to 550 degrees F with racks in the upper and lower thirds. Remove plastic wrap. Lightly oil the top of dough and use your fingertips to gently press dough to fill the pan evenly. Do not disturb any air pockets that have formed in the dough. Divide pizza sauce, mozzarella, basil, and red pepper flakes between both dough rounds. Drizzle with olive oil and season with salt and pepper.
• Transfer to oven and bake until pizza crusts are deeply golden and cheese is bubbling about 15 minutes. Sprinkle with Parmigiano-reggiano and top with additional basil leaves. Cut into slices and serve.

EASY SKILLET NEAPOLITAN MARGHERITA PIZZA

Steps:

• Turn the oven broiler to high. Heat a cast-iron skillet on the stove, over medium-high heat.
• Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
• Have your pizza sauce and ingredients prepped and ready close by. Once the skillet is hot, place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Quickly add the pizza sauce and spread evenly over the pizza crust. Place sliced fresh mozzarella cheese and basil leaves evenly on top.
• Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
• Transfer the cast-iron skillet to the preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
• Remove the skillet and transfer the pizza onto a parchment lined cutting board. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

COULDN'T BE EASIER MARGHERITA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Place cast iron skillet, that has been slightly brushed with olive oil, (or other heavy metaled oven proof pan) in oven for a few minutes to heat.
• Meanwhile, assemble pizza using tortilla as the base, top with tomatoes, garlic, cheese, basil leaves (can leave leaves whole, or julienne). I top with basil last because I love crispy basil. If you don't like basil this way, put under the cheese.
• Place tortilla in hot skillet. It should sizzle. Cook until done (mine takes about 8-10 minutes).