Serves: 2-4
Prep time: 10 minutes
Total time: 1 hour, 5 minutes
Feel free to get creative with the toppings, but do not weigh the pizza down with too many, or the dough will not cook through all the way. Make sure the mozzarella goes to the edges of the pan for an extra-crispy dough edge.
What You'll Need1 lb. fresh pizza dough
2 tablespoons olive oil
1 1/2 cups (6 oz.) low-moisture mozzarella cheese, grated
1/2 cup pizza sauce or marinara sauce
1/2 small peach, thinly sliced (about 1/4 cup)
2 oz. pepperoni, thinly sliced (about 1/2 cup)
2 tsp. fresh oregano leaves
Hot Honey, for serving
Grated Parmesan, for serving
- Let pizza dough stand at room temperature 30 minutes. Preheat oven to 450F with oven rack in lowest position. Brush olive oil on the bottom and sides of a 10-inch cast-iron skillet. Stretch pizza dough, and place dough in pan, pressing to the edge of the pan with oiled fingertips. If dough bounces back and will not stay at the edge of the pan, cover loosely, let it rest 15 minutes, and try again.
- Sprinkle 1 cup of the mozzarella evenly over the dough, going all the way to the edge of the pan. Spoon sauce in small dollops over top of cheese. Top with peach slices, pepperoni, remaining 1/2 cup mozzarella, and oregano.
- Bake in preheated oven until bottom of crust is golden brown, 20-25 minutes.
- Carefully run a spatula or knife around edges of pan, and remove pizza from pan to a cutting board. Let cool 5 minutes. Drizzle with hot honey, and sprinkle with Parmesan. Cut into slices, and serve immediately.