1/2 to 3/4 cup canned pizza sauce (depending on personal preference)
8 ounces mozzarella cheese, grated
2-4 ounces sharp cheddar cheese, grated (combine with mozzarella to taste if desired, but you can certainly use mozzarella alone if you’d like)
1 tablespoon extra virgin olive oil
Optional
Any toppings you prefer, though I like to stick with pepperoni for mine for its simplicity
Directions
This couldn’t be simpler. Preheat your oven to 400 degrees F, and while that’s warming up, roll out your dough until it is a little bigger than the bottom of your skillet. I alternate between 10-inch and 12-inch skillets making these pizzas, so use whatever you have on hand. Oil the pan, and then spread your dough out on the bottom, lipping the crust around the edges slightly. Remember, this is handmade, even if the ingredients aren’t, so it’s perfectly fine if it’s not perfect. Next, add enough sauce to suit you, then apply your toppings, finishing with the cheese combination. Bake for twenty to thirty minutes, depending on your oven, until the top is golden brown with some blistering. Remove the pan from the oven. The pizza should slide out easily after it’s finished, depending on the level of seasoning in your skillet, but you might have to give it a little help underneath with a Teflon or metal spatula rated for over 450 degrees F. Trust me, you don’t want melted plastic on your cast iron! It will ruin your day. I like to rest my pizza on a cooling rack for a minute after it comes out of the pan, but if you can’t wait, cut and enjoy right away!
Serves two to three, depending on how hungry you are!
As I’ve said before, whether or not there will be any new pizza mysteries is mostly up to you. If you’d like to see more, feel free to drop by and sign up for our new release mailing list at pizzamysteries.com. We’ll keep your contact information private, but it will help gauge interest for more books in the series.
Thanks again for reading!
Thin Crust Killers Page 26