Hi my viewers at the Ranch,

Dreamed up a WONDERFUL recipe for pizza!!!  The garden is bringing forth the most wonderful tomatoes!!  With a little effort, you will never dial for take-out again.  First of all, make Rachael Ray's pizza dough recipe, but with a twist.  Have an abundance of tomatoes?  Freeze them, they freeze well.  

Dough:

3/4 cup lukewarm water

1 Tablespoon active dry yeast

1 teaspoon sugar

2 1/4 cups flour

1 teaspoon salt

3 Tablespoons extra-virgin olive oil

Directions:

1.  In a small bowl, stir together the lukewarm water, yeast and sugar.  Let stand until foamy 3-5 minutes.

2.  Instead of using a stand mixer, I simplified things.  I whisked together the flour and salt, whisked the yeast and olive oil, until shaggy.  I combined the two and put into my bread-maker on the "dough" setting.  It kneaded the dough for about 6 minutes, then I covered it with plastic wrap and let it double in size (it took about an hour).

3.  Transfer the dough to a greased, well seasoned cast iron skillet.  (I bought the skillet used....needless to say, it is VERY well seasoned.)

If you choose a whole-wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.

Now time to make your pizza.  Depending on family preference, you can add any toppings you prefer.  Italian sausage, fresh fish, pepperoni, olives, peppers etc....the sky is the limit.  I chose pepperoni to start....but don't add them yet!!

Ingredients:

Skillet Pizza Dough

2 tablespoons extra virgin olive oil

1 clove garlic, smashed and peeled

(or spice world chopped garlic 1 tsp.)

2 cups grape tomatoes, quartered

Salt and black pepper (to taste)

2 1/2 cups mixed cheese, shredded (I used cheddar, pepper jack and provolone because that is what we had)

1/2 teaspoon crushed red pepper

1/2 teaspoon dried oregano

Directions:

1.  Press the pizza dough into a greased, well seasoned cast iron skillet.

2.  Preheat the oven to 400 degrees.  In another non-stick skillet, heat 1 Tablespoon olive oil over medium heat.  Add the garlic and cook, stirring for 5 minutes until the garlic is toasted.  

3.  Add the tomatoes, season with the salt and pepper and cook, stirring for a minute more.  Remove from the heat and let cool for 2 minutes.

4.  Drizzle the remaining 1 Tablespoon olive oil over the dough.  Spoon the tomato mixture on top.  Leave a 1/2 inch border.

(tomato, garlic and olive oil spooned on)

5.  Bake until golden and bubbly (about 25 minutes).

 (pepperoni added)

(baked 25 minutes before cheese added)

6.  Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted and a golden brown.  (around 5 minutes)  Let cool in the pan for 20 minutes before serving.

(final product)

7.  WOW

My husband also said it was excellent re-heated the next day.  Can make this gluten and meat free also.  Love Love.