Break out the cast-iron pan for this restaurant-level pepperoni pizza thats fluffy, cheesy, and utterly delicious.
Everyone will go wild for the crispy cheese edges and the pepperoni in this Detroit-style pizza recipe.
Its family-friendlyand dont worry, theres a side salad for the adults.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Pressing the pizza dough into the skillet calls for a similar technique to making focaccia.
Press down with your fingertips, stretching to the edges as you go.
Dont fear the air bubblestheyll only add lightness to the dough.
This recipe was developed by Melissa Gray.
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1cuphalved cherry tomatoes (from a 1-pt.
Press dough into skillet in an even layer.
Place half of pepperoni on top of dough.
Sprinkle with cheese all the way to edge of skillet.
Top with remaining half of pepperoni.
Sprinkle with 1/2 teaspoon basil, if using.
Dollop marinara over pepperoni.
Bake until crust is golden and cheese is melted and crispy around edges, 15 to 20 minutes.
Add greens and tomatoes; season with salt.
Cut pizza into 8 slices.
Reheat Right:Refrigerate leftover pizza for up to three days.
