Pepperoni Pan Pizza
Skillet pan pizza. When you want the comfort of a 5th grade sleepover meal but you're a fancy adult now.... but not so much that you're above an ungodly amount of cheese. Did we mention the sauce is homemade? Because... #health.
(1) 28 oz can of crushed tomatoes
2 tbsp tomato paste
2 tbsp Chefs Life Finishing Oil
2 cloves garlic, minced
1 tsp chili flakes
1 tbsp honey
2 tsp sea salt
1 ball pizza dough, store bought or homemade
8 oz shredded mozzarella
8 oz fresh mozzarella, sliced into rounds
Pepperoni (as many as you can fit)
In a medium sauce pot, combine the crushed tomatoes, tomato paste, Finishing Oil, garlic, chili flakes, honey and sea salt. Cook over medium-high heat until the sauce simmers, then reduce to low heat and stir occasionally for 30 minutes.
Preheat the oven to 500F. Grab a cast iron pan and grease it lightly with Chefs Life Cooking Oil. Roll out the pizza rough to about 10" or the size of the cast iron. Press the dough into the cast iron, cutting off any overlapping edges. Using about a half cup of the tomato sauce, coat the bottom of the dough in a circular motion. Layer on the shredded cheese, then the mozzarella. Cover in as much pepperoni as humanly possible. Bake for 25 minutes, or until the crust is starting to brown and the cheese is bubbling. Switch to broil for the last 5 minutes, but keep an eye so it does not burn.
Eat with caution, this molten cheese delight is sure to burn the roof of your mouth if you don't wait, but that's part of the fun.