1 ball pizza dough (1 lb.) rolled into a 14-inch round
3 tablespoons olive oil
⅓ cup pizza sauce
1 generous cup shredded Point Reyes Toma (4-5 ounces)
Sliced pepperoni
Minced fresh oregano
Instructions
Preheat oven to 500°F and place the cast iron skillet into the hot oven for 10 minutes. Carefully remove the heated skillet from the oven and reduce the oven temperature to 400°F.
Using a pastry brush, quickly coat the bottom and sides of skillet lightly with olive oil. Place the pizza dough in the skillet, stretching it to fit the pan, as needed. Lightly brush olive oil on the edges of the pizza crust.
Spread the pizza sauce on top of the dough leaving about ¾-inch border uncovered. Sprinkle Toma on top in an even layer, followed by pepperoni.
Bake pizza for 20-25 minutes at 400°F, until crust is golden and cheese is melted. Remove from oven, top with fresh oregano and let rest for 5 minutes before serving.
