Murray's Classic Cast Iron Pizza
Murray’s Classic Cast Iron Pizza
A traditional oven roasted pepperoni pizza
Bring the flavor of a classic wood fired oven pizza into your kitchen with this simple recipe! For this cast iron pie, we’re blending traditional Italian ingredients to create a savory dish that’s got a hint of heat and plenty of melted cheese. You’ll just need a few Murray’s favorites like Mozzarella, Pecorino, and a couple varieties of Italian salami to craft this easy, cheesy pizza, as well as some authentic marinara sauce and a drizzle of honey to add some bright, floral comlpexity to this timeless meal.
Murray’s Classic Cast Iron Pizza
A traditional oven roasted pepperoni pizza - Prep Time : 30 min
- Cook Time : 25 min
- Total Time : 55 min
- Serves 2-4
Ingredients
- 1 16 oz. ball Fresh pizza dough
- ¼ cup Murray’s Koroneiki EVOO, 750 mL
- 1 cup Bona Furtuna Organic Basil Marinara Sauce, 25.4 oz.
- 2-3 slices Murray’s Sliced Sopressata, 4 oz.
- 2-3 slices Murray’s Sliced Calabrese, 4 oz.
- ½ ball Murray’s Lightly Salted Mozzarella, grated
- ½ Small red onion, sliced into thin slivers
- ½ Small fennel bulb, sliced into thin slivers
- ¼ cup Murray’s Pecorino Calabrese, grated
- 1-2 Tbsp. Astor Apiaries Raw Clover Honey, 8 oz.
- 1 handful Fennel fronds
- 1 Tbsp. Red pepper flakes
Directions
- Preheat the oven to 475 F or as high as your oven will go.
- Before building the pizza, ensure that the dough has spent at least 15 minutes out of refrigeration. Coat the bottom of a 12-14” cast iron skillet with a drizzle of olive oil.
- Place the ball of pizza dough in the skillet and carefully stretch it outwards towards the edges of the pan. If the dough is resisting and springing back, allow it to rest near the heat of the oven for 10-15 minutes until it relaxes. Ensure that the dough is stretched to fill nearly the entire pan before placing the toppings.
- Spoon the marinara sauce atop the dough, followed by a sprinkling of red pepper flakes. Use the bottom of a ladle or spatula to evenly disperse the sauce across the dough.
- Sprinkle half of the grated mozzarella evenly over the sauce and follow by dispersing slivers of fennel bulb and red onion over the entire pie.
- Layer the slices of soppressata and calabrese so that there is a little overlap and finish by sprinkling the remaining mozzarella atop.
- Bake in the oven for 20-25 minutes or until the crust is nicely browned, the toppings crispy and the cheese bubbly and golden.
- Remove from the oven, topping with grated Pecorino and roughly chopped fennel fronds.
- Drizzle the honey atop the pizza and serve hot.
