Deep Dish Heirloom Tomato Pie
1 16-ounce ball of pizza dough, room temperature
2 medium heirloom tomatoes, sliced
16 ounces low-moisture mozzarella cheese
1 cup Muir Glen® Pizza Sauce
1 clove garlic, sliced thin
2 tablespoons fresh basil, chopped
salt and pepper
Cooking this thick knife-and-fork pizza in a deep dish cast iron pan, or cast iron skillet, ensures you can stack in the fillings and also get a perfectly browned crust.
Preparation & Directions
Preheat oven to 450 degrees Fahrenheit. Slice heirloom tomatoes into 1/4-inch slices and spread them out in a colander. Sprinkle the tomatoes liberally with kosher salt (about 1/2 teaspoon) and let sit for 20 minutes to drain. Stir tomatoes after 10 minutes to make sure the liquid is draining away.
Lightly oil a 12-inch cast iron skillet or a large deep dish pan. Roll out pizza dough into a large 14-inch diameter circle and transfer dough to oiled pan. Press the dough into the corners of the pan. The dough should come up to the rim of the pan.
Add shredded mozzarella cheese to the bottom of the dough as the first layer.
Add pizza sauce to the top of the mozzarella.
Top pizza sauce with salted and drained tomato slices.
Add thinly sliced garlic to the top of the tomatoes and drizzle the pizza lightly with olive oil. Sprinkle lightly with salt and fresh ground pepper.
Bake pizza at 450 degrees for 30-35 minutes until it is a deep golden brown color around the crust and the tomatoes are wilted.
Let pizza cool for 5 minutes and then sprinkle with fresh chopped basil.
Slice pie into 6 large pieces and serve immediately!