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

Source: Better Homes and Gardens


Recipe Summary

15 mins
18 mins at 450°
5 mins
1 pizza (8 slices)

Margherita Pizza


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

*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 (Margherita Pizza)

425 calories; total fat 17g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 20mg; sodium 414mg; potassium 159mg; carbohydrates 53g; fiber 3g; sugar 2g; protein 13g; trans fatty acid 0g; vitamin a 596IU; vitamin c 5mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 168mcg; vitamin b12 0mcg; calcium 222mg; iron 3mg.

Food Processor Pizza Dough


Ingredient Checklist


Instructions Checklist
  • 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).


Nutrition Facts (Food Processor Pizza Dough)

179 calories; total fat 3g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 0mg; sodium 166mg; potassium 56mg; carbohydrates 33g; fiber 1g; sugar 1g; protein 5g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 104mcg; vitamin b12 0mcg; calcium 7mg; iron 2mg.