Tomato-and-cheese Pizza

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.