This classic cast-iron pizza recipe is for true pizza lovers, savoring the time-honored flavors of a deep, red-wine infused tomato sauce. Or, it's for the average pizza lover looking at their leftovers, seeking inspiration for their next topping. No matter the pizza-eater, this recipe is for you.
Looking for even more inspiration? Our Spring Brunch Burrata Pizza will make you a star at your next weekend gathering. And for the perfect crust every time, our Pizza Dough recipe is an excellent addition to your pizza arsenal.
Classic Cast Iron Pizza Recipe with Bell Pepper, Caramelized Shallots, Fresh Mozzarella, and Basil
Jessica Sennett
4
30 minutes
45 minutes
Italian
Lunch, Dinner
Making your own pizza is a fun weekend activity or the perfect way to treat yourself after a long weekend. That's why we took the fuss out the process. No pizza stone required. All you need are the ingredients below and an appetite!
If you'd like to get a little extra-fancy in the kitchen, try making your own mozzarella with our Italian Cheesemaking Kit. We can't promise that once you make it, you won't eat it in one sitting, though!
Ingredients
- 2 9-inch pizza dough balls
For The Tomato Sauce
- 1 28oz can of whole, peeled tomatoes, tomatoes roughly chopped and sauce reserved
- 4 cloves garlic, chopped
- 1 medium yellow onion, sliced
- 1/2 cup red cooking wine
- 1 Tablespoon EVOO
- Salt and Pepper, To Taste
For The Toppings
- 1 8oz ball of mozzarella, torn into 1 inch pieces
- 8 shallots, sliced
- 1 red bell pepper, cleaned and cut into 1/2 inch pieces
- 3 Tablespoons EVOO, Divided
- 4 sprigs basil leaves, cleaned and plucked
Equipment
- 2 9-inch cast iron pans
Directions
Add two well-oiled nine-inch cast iron pans to the oven as it pre-heats to 500 degrees F. As the pans and oven come up to temperature, prepare the other ingredients.
For The Sauce
Heat the EVOO in a medium saucepan until warm (but not hot) and add the yellow onion.
Add the garlic and cook for 3 more minutes.
Pour the chopped tomatoes and their sauce into the pan with the red cooking wine and allow all the simmer for 20 minutes. Season with salt and pepper.
Optional: Blitz in the blender for a smoother sauce. For a chunkier sauce, leave as is.
For The Toppings
Heat 1 Tablespoon EVOO in small pan on medium heat.
Add shallots and stir frequently for 20 minutes until shallots are caramelized.
Optional: add a dash of balsamic vinegar at the end for additional flavor.
Dress the pepper with the remaining EVOO and salt. Place in a small roasting dish in the oven while it's heating. Roast for approximately 10 to 15 minutes, stirring halfway through.
Assembling The Pizzas
Hold the dough by one edge and move in a circle around the edge of the dough as it stretches into an even circle, at 10 inches in diameter. Remove the hot cast-iron pans from the oven and place the dough in the pans.
Spread 3 to 4 Tablespoons of tomato sauce on each pizza and place the prepared toppings on top.
Bake for 20 to 25 minutes, until bottom is crispy and golden brown. When ready, transfer to a cutting board with a metal spatula.
Tear basil leaves on top. Optional, finish with shaved parmesan.
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