Buzz
Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors HallThis quick and impressive dinner draws inspiration from Detroit-style pizza, known for its thick crust, crispy edges, and sauce layered on top. While traditional Detroit pizzas use a rectangular pan, this version utilizes a cast-iron skillet, which excels at distributing heat evenly, ensuring the store-bought dough bakes to perfection with a golden, crispy crust. The crispy cheese edges and savory pepperoni will be a hit with the whole family. Plus, a simple side salad adds a touch of sophistication for the adults.
Shaping the dough in the skillet mirrors the method used for focaccia. Use your fingertips to press and stretch the dough to the edges. Embrace any air bubbles—they contribute to a lighter, fluffier crust.
Ingredients
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3 Tbsp. extra-virgin olive oil, divided
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1 lb. fresh pizza dough, at room temperature
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1/2 cup pepperoni slices (about 2 oz.), divided
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6 oz. low-moisture part-skim mozzarella cheese, shredded (about 1 1/2 cups)
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3/4 tsp. dried basil, divided (optional)
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3/4 cup marinara sauce
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1 Tbsp. balsamic vinegar
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4 cups spring mix salad greens (from a 5-oz. container)
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1 cup halved cherry tomatoes (from a 1-pt. container)
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Kosher salt
Directions
Preheat oven:
Set the oven to 500°F, ensuring the rack is positioned in the lower third of the oven.
Assemble and bake the pizza:
Brush 2 tablespoons of oil evenly across the bottom and sides of a 12-inch cast-iron skillet. Press the dough into the skillet, ensuring it forms an even layer. Arrange half of the pepperoni slices over the dough. Sprinkle the shredded cheese generously, extending it to the skillet's edges. Add the remaining pepperoni and, if desired, 1/2 teaspoon of dried basil. Spoon dollops of marinara sauce over the toppings. Bake until the crust turns golden and the cheese is bubbly with crispy edges, approximately 15 to 20 minutes.
Make the salad:
While the pizza bakes, combine vinegar, the remaining 1 tablespoon of oil, and 1/4 teaspoon of basil (if using) in a large bowl. Add the salad greens and cherry tomatoes, seasoning with salt. Toss everything together until well-coated.
Slice the pizza and serve:
Use a small offset spatula to loosen the pizza from the skillet's edges. Slice the pizza into 8 pieces and serve alongside the prepared salad.
Reheat Right: Store any leftover pizza in the refrigerator for up to three days. For optimal results, reheat slices in an air fryer, oven, or a hot, covered cast-iron skillet on the stove-top instead of using the microwave.
