Why order pizza out when you can have hot, fresh pizza right out of your own oven? Pizza night is a great way to get the whole family involved in preparing a meal. You can make several thin-crust pizzas or really get into it with this deep-dish version. I really enjoy using my cast-iron pan for recipes. I love that you can cook in it, bake in it, then serve it up. Make this pizza with your favorite roasted chiles and Spanish-style chorizo for a real Hispanic flavor!
For the Crust
1 store-bought frozen pizza dough (or dough from a local pizza parlor, enough for 1 large pizza)
1/2cup thick sliced pepperoni
1 red cherry pepper sliced thin (fresh or pickled)
Heat about 2 tablespoons of olive oil to medium heat, add the garlic and cook for just a minute, watching it so it does not burn. Add the tomato paste, chipotles, water, 1/2 tablespoon oregano, 2 teaspoons salt and 1/2 teaspoon fresh cracked pepper. Cook for just 3 to 4 minutes. Taste for salt; set aside to cool.
Preheat your oven to 500ºF. In a 10-inch cast-iron skillet, drizzle with olive oil and about 2 tablespoons of cornmeal to cover the bottom of pan evenly. Take 1/2 of the dough and transfer to skillet. Working with hands, press dough to cover bottom of pan and work it slightly up the sides of the pan.
Evenly drizzle some olive oil onto the dough and sprinkle the granulated garlic onto the dough as well. Layer the slices of cheese in a fanned out form to cover entire bottom of pizza. Take half of the sauce and spread out evenly, add the pepperoni, sliced cherry peppers and crushed oregano. Grate the fresh Parmesan on top. Bake in preheated oven for 12 to 14 minutes, set your timer, because it’s quick! Remove from oven and let cool, removing it from pan for easier slicing, onto a cutting board.
You can make a smaller, thin crust pizza with leftover dough and sauce or you can freeze them and use them for another pizza!