This pizza really is “that pizza.” It’s that pizza that looks so effortlessly good, but you don’t know how. Luckily, you’re about to find out. The key ingredients are the garlic confit and marinated mozzarella balls, both seasoned and infused with Pepitos Chilitos and Mendocino Spices. Cooking this pizza on the cast iron also gives you all the textures you want in a tasty pie. The bottom is crusty and crunchy, while the top is flaky and doughy. You’ll be adding this in your dinner rotation because of the flavor’s simplicity and depth.
1 cup Sungold tomatoes
3 garlic cloves
2 Pepitos Chilitos De Arbol
Mendocino Spices All-Purpose Seasoning, to taste
3 oz marinated mozzarella balls
1 oz fontina cheese
12 oz store bought pizza dough
Mendocino Spices Crushed Red Pepper, garnish
Fresh basil, garnish
– In a small pot over medium heat, add garlic cloves, Pepitos Chilitos De Arbol, and EVOO until cloves are fully saturated. Season with Mendocino Spices All-Purpose seasoning.
– Simmer until you can pierce garlic with a fork.
– In a medium pan over medium-high heat, drizzle a little EVOO. Once oil shimmers add tomatoes and blister until tomatoes are nearly a mash.
– In a small bowl with a fork mash together garlic confit and sungold tomatoes. Season with Mendocino Spices All-Purpose seasoning.
– Roll out dough and grab edges in your hands to stretch.
– In a cast iron skillet, heat 2 tsp of garlic confit oil over medium heat.
– Once oil shimmers, transfer formed dough to skillet, and cook until the bottom is golden brown, about 4 minutes.
– Transfer to the oven’s top rack on broil and cook for 2-3 minutes until the dough is slightly browned on top.
– Remove cast iron from oven and top with Sungold tomato sauce, fontina, and marinated mozzarella balls. Transfer back to the oven and remove once cheese melts.
– Brush the crust with garlic confit oil.
– Garnish with fresh basil and Mendocino Spices Crushed Red Pepper!