Pizza!!! Love when Friday rolls around…pizza, movie, and game night. A little reward for making it through your week! But! What if you are not in the mood for traditional pizza, what if you don’t want the tomato sauce or the greasy toppings? Do you just give up or do you get creative? There is still hope for pizza Friday without traditional pizza with this White Herb Cast Iron Pizza with Fresh Cherry Tomatoes and Basil!
When I was fifteen I was diagnosed with a lot of food allergies and one of those allergies was tomatoes… yep I was not happy. I thought no more pizza, no more BLT’s, no more Pico de Gio, no more spaghetti sauce, and the list went on and on. Over the years I learned to work around this allergy but I could never figure out a good pizza, white sauce just never cuts it. The good news is over time my diagnosis changed from a full blown allergy to a hypersensitivity so now I am able to enjoy it from time to time, moderation is the key. One week we had tacos, and spaghetti and meatballs and I were afraid to have another tomato base dish because I was worried it would be too much. So I decided to do a sauce less pizza a White Herb Cast Iron Pizza.
It was so hot outside and turning on my oven was the last thing I wanted to do. If you’re ever in this situation a great alternative to putting the pizza directly on the grill is to make the pizza inside of a cast iron skillet. Creating a semi deep dish pizza.
To make this White Herb Cast Iron Pizza I made my pizza dough and let it rise and do its thing for the better part of the day. When it was time to start cooking dinner I put a simple olive oil herb spread together with garlic, rosemary, thyme, basil, oregano and onion powder this is what you will use to bring flavor to the pizza instead of sauce.
Now spread the dough out in a cast iron skillet, go slightly up the sides to form a little crust. Spread the herb oil all over the top of the dough, and then put the cast iron on the rake of your warmed up grill, close the lid and let it cook for 15-20 minutes. Now if it is not grill season, or you don’t own a grill that is okay you can make this in your oven as well (see recipe notes). The outer rim of the crust should be slightly golden when you remove the pizza from the grill. Now sprinkle with cheese it will melt the instant it touches the dough, and add your toppings.
Fresh is best during the summer so I decided to go with some fresh cut basil and some sweet tart cherry tomatoes and of course more cheese! Now for a little salty bite after I sliced this beauty I added a slice of prosciutto. Making this White Herb Cast Iron Pizza the perfect blend of sweet and salty!
Basic Pizza Dough
- 1 1/2 cup water
- 1 envelope instant dry yeast
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 tbsp olive oil
- 3 1/4 cups bread flour plus more for rolling
- In a large stand mixer add the water yeast and sugar. Allow 3-5 minutes until yeast starts to bubble up before adding the salt, oil, and flour, using a dough hook mix until well combined and everything in the bowl has formed a ball. Remove dough from the hook, cover and allow to double in size about 1 hour.
White Herb Cast Iron Pizza
- Pizza Dough see recipe
- 4 tbsp olive oil
- 1/4 tsp garlic powder
- 1/8 tsp dried rosemary
- 1 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp onion powder
- 1/4 cup grated Parmesan
- 15 fresh basil leafs
- 6 cherry tomatoes sliced in half
- 1/8 cup grated Asiago
- 6 sliced prosciutto (optional)
- Start up the Grill! (If you prefer to use the oven see Recipe Notes)
- Spread the pizza dough out in a cast iron skillet, go slightly up the sides to form a little crust.
- In a small mixing bowl combine olive oil, garlic, rosemary, thyme, basil, oregano and onion powder. Spread the herb oil all over the top of the dough.
- Place the cast iron on the rake of your warmed up grill, close the lid and let it cook for 15-20 minutes until the outer crust turns slightly golden.
- Sprinkle with cheese and add your toppings. I recommend basil and cherry tomatoes topped more cheese! With a little finish of sliced prosciutto.