Tomato-And-Cheese Pizza

This is a recipe from Rachael Ray. You will need a cast-iron skillet. Preparation time does not include time for the rising of the dough.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Skillet Pizza Dough

• 3⁄4 cup  lukewarm water
• 1  tablespoon active dry yeast
• 1  teaspoon sugar
• 2 1⁄4 cups all-purpose flour
• 1  teaspoon salt
• 3  tablespoons extra virgin olive oil

• Pizza topping

• 2  tablespoons extra virgin olive oil
• 1  garlic clove, smashed and peeled
• 1 1⁄4 cups grape tomatoes, quartered
•  salt
•  fresh ground black pepper
• 4  ounces mozzarella cheese, shredded
• 1⁄2 teaspoon crushed red pepper flakes
• 1  pinch dried oregano

Directions

1. For the dough, in small bowl, stir together the lukewarm water, yeast and sugar.
2. Let stand until foamy, 3-5 minutes.
3. Using a standing mixer, mix the flour and salt at a low speed.
4. Mix in the yeast mixture and olive oil until a shaggy dough forms.
5. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
6. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
7. Punch down the dough before using.
8. Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
9. Preheat the oven to 400 degrees.
10. In a medium nonstick skillet, heat 1 T olive oil over medium heat.
11. Add the garlic and cook, stirring, for 1 minute.
12. Add the tomatoes, season with salt and black pepper, and cook, stirring for 1 minute more.
13. Remove from the heat and let cool for a few minutes; discard the garlic.
14. Drizzle the remaining 1 T olive oil over the dough; spoon the tomato mixture on top, leaving a 1/2-inch border.
15. Bake until golden and bubbly, about 25 minutes.
16. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted, about 5 minutes.
17. Let cool in the pan for 20 minutes before serving.