1 tablespoon olive oil
1 pizza dough ball – see recipe here
2 teaspoons olive oil
½ (14.5 ounce) can of whole peeled tomatoes
¼ teaspoon kosher salt
4 ounces shredded low-moisture mozzarella cheese (not fresh)
3 ounces mascarpone cheese
4 ounces cooked spicy Italian sausage
¼ jalapeño, thinly sliced
¼ cup fresh basil leaves, thinly sliced
Preheat oven to 500° F.
Coat a 10-inch cast iron skillet with olive oil. Place pizza dough ball in the center of the skillet and cover with plastic wrap. Allow to sit at room temperature for 2 hours.
Use your fingertips to gently dimple the pizza dough to spread it out across the entire base of the skillet, but not up the edges of the skillet. Use your hands to crush 4 to 5 whole peeled tomatoes and spread them over the pizza dough like a sauce. You can spoon a bit of the tomato juices from the can over the dough as well if needed to cover it in a light layer. Sprinkle all over with salt.
Distribute the mozzarella cheese all over the pizza dough, covering the entire pizza. Dollop the mascarpone over top (don’t try to spread it, just drop it by the spoonful).
Distribute the cooked sausage and jalapeño slices over the top.
Bake for 15 to 20 minutes, until the edges are crispy. Transfer to the stovetop and allow to cool for at least 5 minutes before using a spatula to loosen the pizza from the skillet and transferring it to a cutting board. Garnish with basil, cut into 6 pieces and serve.
Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.