Deep Dish Margherita Pizza

chefabitino · March 2012

Pre heat oven at 400 degrees. Take the one tbsp. Of grape seed oil and coat a 15" cast iron skillet, set aside.

For the dough
In a large bowl add warm water, yeast and 1 tbsp. of olive oil. Stir with a fork and let rest for 5 minutes or until you see a foam. Then add the 3 cups of wheat flour and mix. Once you see it coming together, remove contents from bowl and place on a flat surface and commence kneading the dough until a ball is formed. Place back in the same bowl. Cover with plastic wrap and let proof for 15-30 minutes.
In the meantime prep the rest of ingredients. Slice your fresh mozzarella, slice garlic, chop broccoli and rinse arugula.
Once your dough has doubled in size you are ready to assemble the pizza.
Remove dough from bowl and into the skillet, speed evenly to the edges. Pour your tomatoes and spread with back of a large spoon, 1/2 inch from the boarder of pizza. Add garlic,broccoli,arugula and fresh mozzarellla. Sprinkle a pinch of black pepper and a pinch of cayenne pepper. Place in oven for 20-325 minutes or until edges are golden brown. Cut in quarters and serve.. YUM! YUM!

A quarter of this pie is 491 calories. These are huge slices!