Margherita Pizza

This classic pizza pairing of melty cheese, bright sauce, fresh basil, and chewy bread really shines in a cast iron skillet

Prep Time:
15 mins
Bake Time:
18 mins
Stand Time:
5 mins
Total Time:
15 mins
1 pizza (8 slices)


  • 1 28 ounce can San Marzano tomatoes or whole peeled plum tomatoes, undrained

  • 2 cloves garlic

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon salt

  • 2 tablespoon olive oil

  • 1 recipe Food Processor Pizza Dough or 1 lb. refrigerated pizza dough

  • ½ of an 8-oz. ball fresh mozzarella cheese, sliced

  • ½ cup packed fresh basil leaves

Food Processor Pizza Dough

  • Olive oil or nonstick cooking spray

  • 2 cup all-purpose flour

  • 1 package active dry yeast

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt

  • 1 tablespoon olive oil

  • cup warm water (120°F to 130°F)


  1. Preheat oven to 450°F. For sauce, in a blender or food processor cover and blend tomatoes and garlic until nearly smooth. Stir in oregano and salt.

  2. Pour tomato mixture into a well-seasoned 12-inch cast-iron skillet. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until excess liquid is evaporated and sauce is reduced to 2 cups. Remove 1/2 cup of the sauce to use for pizza. Store remaining sauce for other uses.* Rinse and dry skillet; brush with 1 tsp. of the oil.

  3. On a lightly floured surface, roll Food Processor Pizza Dough into a 14-inch circle. Transfer to prepared skillet and roll down excess dough to form edge of crust. Brush dough with 2 tsp. of the oil and spread with reserved 1/2 cup sauce. Top with cheese.

  4. Cook pizza over medium-high heat 3 minutes. Transfer to oven and bake 18 to 20 minutes or until crust and cheese are light brown. Let stand 5 minutes before serving. Drizzle with remaining 1 Tbsp. oil and sprinkle with basil.

Food Processor Pizza Dough

  1. Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

*To Store

Divide remaining sauce into 1/2-cup portions and transfer to freezer containers. Freeze up to 3 months. Thaw in refrigerator overnight before using.

Nutrition Facts (per serving)

425 Calories
17g Fat
53g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 425
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 414mg 18%
Total Carbohydrate 53g 19%
Total Sugars 2g
Protein 13g
Vitamin C 4.6mg 23%
Calcium 222mg 17%
Iron 3.5mg 19%
Potassium 159mg 3%
Folate, total 168.4mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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