Folded Skillet Pizza with Tomato, Mozzarella, and Basil

A cast-iron skillet blister of dough folded around hand-crushed San Marzano tomatoes, melted mozzarella, and fresh basil. It echoes Folded Hot for Harbor Hands, when Naples alleys fed laborers tomato-and-fire flatbreads before pizza was a national emblem.

Serves 2

Estimate for one serving

• 720 cal
• 12.8g protein
• 40g carbs
• 8.4g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 (about 10 oz) pizza dough ball
• 1 cup canned whole peeled San Marzano tomatoes
• 6 oz fresh mozzarella
• 12 fresh basil leaves
• 2 garlic cloves
• 3 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. 1Crush the canned tomatoes by hand in a bowl with the minced garlic, olive oil, dried oregano, and salt; let the sauce sit while the skillet heats.
2. 2Stretch the pizza dough into a 10-inch round on a floured surface.
3. 3Heat a large cast-iron skillet over high heat until very hot, add olive oil, lay in the dough, and cook 2 minutes until the bottom blisters and browns.
4. 4Flip the dough, spread a thin layer of sauce over one half, tear the mozzarella over the sauce, scatter half the basil leaves, and drizzle with olive oil.
5. 5Fold the bare half over the topped half to form a calzone shape, press edges lightly, and cook 3-4 more minutes per side until the crust is blistered and cheese melts.