- For the Pizza:
- 1 tablespoon cornmeal, optional
- 1 (12-ounce) ball pizza dough, store-bought or homemade
- ½ cup pasta sauce, jarred or homemade (recipe below)
- 1/2 cup grated Roth® Original Havarti Cheese
- 1/2 cup grated Roth® Fontina Cheese
- 1 tablespoon olive oil
- Sautéed peppers and onions, optional *See note
- ½ teaspoon dried oregano
- Red pepper flakes, optional
- 8 to 10 fresh basil leaves, optional
- Kosher salt to taste
- For the Homemade Tomato Sauce:
- 2 tablespoons unsalted butter
- 1 yellow onion, finely minced
- 1 can (28 ounces) pureed tomatoes
- Kosher salt to taste
- Let the pizza dough come to room temperature. Sprinkle the cornmeal, if using, on a cutting board or clean surface and pat the dough into a circle about 8 inches in diameter. Let it sit for another 20-30 minutes, then stretch it into a 12-inch circle.
- Meanwhile, place a 12-inch cast iron pan in the oven and heat the oven to 450°F.
- Remove the pan from the oven and gently transfer the dough into the pan, pressing it out carefully so that it covers the bottom of the pan (the pan will be hot). Place the pan back into the oven and bake for 3 minutes.
- Remove the pan again; the dough will have puffed up a bit. Use a brush to brush the tomato sauce over the surface, deflating the dough somewhat, but leave a ½-inch border around the edges. Brush the border with the olive oil. Distribute the Havarti and Fontina cheese evenly over the tomato sauce covered portion and add any additional toppings you would like. Sprinkle over the oregano and the red pepper flakes, if using.
- Lightly sprinkle the salt over the whole pizza, including the edges. Return the pan to the oven and bake for another 8-12 minutes, until the cheese is melted, and the edges are golden brown.
- Remove from the oven, sprinkle with fresh basil, if desired, and serve hot. You can serve it out of the pan, warning everyone to steer clear of the hot pan, or slide it onto a cutting board.
To Make Homemade Pizza Sauce:
- Melt the butter in a medium-sized saucepan over medium heat. Add the onion and sauté until softened and just barely golden, about 3 minutes
- Add the tomato puree. Bring the sauce to a simmer over medium heat, then lower the heat and keep it at a slow, steady simmer for about 20 minutes. Remove from the heat and add the salt.
*Recipe Note: To make the pepper and onion topping, thinly slice 1/2 onion and 1/2 red bell pepper. Heat 2 teaspoons olive oil in a large skillet and add the onions and peppers. Season with kosher salt and freshly ground pepper and sauté for about 10 minutes, stirring often.