Delicious Margherita pizza recipe loaded with melted fresh mozzarella, ripe tomatoes, and herbaceous basil leaves. Baking in a cast iron pan at a very high temperature ensures a crispy golden crust.
A fresh homemade pan pizza is always better tasting than ordering from delivery, and you can’t go wrong with a classic combo like a Margherita pizza. Using a cast iron skillet is similar to cooking with a pizza stone, as this material is excellent at retaining heat which helps to create a crunchy crust.
Trust me, once you experiment with this concept, you’ll want to try it repeatedly with other toppings. For convenience, this recipe uses store-bought dough, typically found in the refrigerated section at your local grocery store. If you have a homemade pizza dough recipe, definitely use it!
Skillet Pizza Margherita
There are a few tricks to a crispy pizza crust. First, heat the cast iron skillet in a 475-degree oven before adding the dough. This process quickstarts the cooking process the moment it hits the pan.
An even layer of olive oil in the pan creates a nonstick surface that lightly fry’s and flavors the dough. Brush the edges with oil so that each bite from the center to the ends is tasty. Sprinkle salt and Italian seasonings for an herb crust, then par-bake the dough before adding the toppings.
When testing this recipe multiple times, I found that the dough didn’t seem cooked through enough. The higher moisture ingredients added on top of the raw dough prevented the dough from hardening. Even elevated baking temperatures didn’t work and made the crust too thick and hard on the bottom.
Margherita Pizza Recipe
The solution was to par-bake the dough for a few minutes without any toppings so that the surface could cook and drive off excess moisture. I do a similar technique when grilling pizza. Once the additional ingredients were added, cooking the crust thoroughly and melting the cheese on top was no issue.
The beauty of this pizza is the minimal ingredients letting the tomatoes, cheese, and basil shine through. First, lay down some tomato sauce or pizza sauce. I like to use my homemade marinara sauce for a slightly chunkier consistency. Fresh mozzarella adds a mild and sweet flavor, it’s typically cut into thick slices, but shredded or buffalo mozzarella are also excellent choices.
There are several types of tomatoes. Choose one at its peak ripeness so that when it cooks down, the flavors concentrate and become sweeter. I like the petite size and intense flavor of cocktail or Campari tomatoes. Lastly, use fresh basil leaves, but don’t add them until ready to serve because they will quickly wilt from the heat. The leaves can also be sliced into thin shreds for a more robust flavor.
Margherita Pizza 2 Ways Recipe
The cast iron skillet makes for an excellent faux pizza pan and is also great for keeping the pizza crisp and warm as you’re eating the first slice or two. I recommend cutting the pizza into slices on a wooden board, then adding the extra slices back to the warm pan. Set the skillet on the stove, so the crust doesn’t get soggy and the cheese stays melty.
There’s a lot of moisture in raw pizza dough, so baking it separately dries off surface moisture on the bottom and top. During the five or so minutes it takes to add the toppings allows for carryover cooking. The second bake browns the cheese, concentrates the tomato flavor, and further cooks the inside of the dough. This par-bake technique ensures all the ingredients evenly cook for maximum flavor.
Classic Margherita pizza recipe loaded with melted fresh mozzarella, ripe tomatoes, and herbaceous basil leaves. Par-bake to ensure a crispy golden crust.
Herb And Garlic Margherita Pizza
Calories 207 kcal (10%) Carbohydrates 29 g (10%) Protein 8 g (16%) Fat 7 g (11%) Saturated Fat 3 g (15%) Cholesterol 11 mg (4%) Sodium 581 mg (24%) Potassium 134 mg (4%) Fiber 1 g (4%) Sugar 5 g (6%) Vitamin A 445 IU (9%) Vitamin C 5 mg (6%) Calcium 77 mg (8%) Iron 2 mg (11%)
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.
The Easiest Vegan Margherita Pizza
The cast iron skillet makes for an excellent faux pizza pan and is also great for keeping the pizza crisp and warm as you’re eating the first slice or two. I recommend cutting the pizza into slices on a wooden board, then adding the extra slices back to the warm pan. Set the skillet on the stove, so the crust doesn’t get soggy and the cheese stays melty.
There’s a lot of moisture in raw pizza dough, so baking it separately dries off surface moisture on the bottom and top. During the five or so minutes it takes to add the toppings allows for carryover cooking. The second bake browns the cheese, concentrates the tomato flavor, and further cooks the inside of the dough. This par-bake technique ensures all the ingredients evenly cook for maximum flavor.
Classic Margherita pizza recipe loaded with melted fresh mozzarella, ripe tomatoes, and herbaceous basil leaves. Par-bake to ensure a crispy golden crust.
Herb And Garlic Margherita Pizza
Calories 207 kcal (10%) Carbohydrates 29 g (10%) Protein 8 g (16%) Fat 7 g (11%) Saturated Fat 3 g (15%) Cholesterol 11 mg (4%) Sodium 581 mg (24%) Potassium 134 mg (4%) Fiber 1 g (4%) Sugar 5 g (6%) Vitamin A 445 IU (9%) Vitamin C 5 mg (6%) Calcium 77 mg (8%) Iron 2 mg (11%)
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.
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