6 Houweling’s heirloom tomatoes, 3 sliced, 3 chopped
1 cup flour
⅛ tsp salt
2 tbsp olive oil
¼ cup Houweling’s basil
1 clove garlic
½ medium onion
¼ cup water
¼ cup goat cheese
1 tsp ground black pepper
½ tbsp dried oregano
1Preheat oven to 450℉. In the bowl of a food processor, add the flour, salt and olive oil. Pulse a few times, then with the motor running, gradually add the water until the dough comes together. Let it run for another minute.
2Dust with flour and let the dough rest for a few minutes. (If you do not have a food processor, you can use a stand mixer or a mixing bowl and a wooden spoon. Once the dough comes together, dump it out onto a floured surface and knead for about 5 minutes, until the dough is smooth and elastic.)
3For the sauce, mince the onion and add to a pan over medium heat with a splash of olive oil. Add a pinch of salt and cook for 3 minutes. Add minced garlic and cook for another 2 minutes. Chop up 3 of the tomatoes and add to the garlic and onion, with the dried oregano. Cook for another 8 minutes, adding a splash of water if it gets too dry. Allow to cool.
4Place a cast iron skillet over medium heat. Roll out your dough on a floured surface until it is slightly larger than the skillet you are cooking it on. Drizzle olive oil in your skillet and gently press the dough down into the pan. Ladle in your tomato sauce, then top with sliced tomatoes, goat cheese and a pinch of salt and pepper. Once the bottom of the crust is crispy, place it on the top rack of your oven for another 5 minutes, or until it is golden brown and bubbling.
5Cool the pizza on a wire rack for a few minutes before slicing and adding the basil leaves, as they will discolor from heat.
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