Skillet Pepperoni Pizza

Name: Skillet Pepperoni Pizza
Ingredients: 1 1/2 teaspoons instant yeast; 1 cup warm water (110°F to 115°F or 43°C to 46°C); 2 1/4 cups all-purpose flour (plus more for kneading); 1 1/2 teaspoons sea salt; 2 tablespoons extra-virgin olive oil for the skillet (plus more for greasing the bowl); One (14.5-ounce) can crushed tomatoes; 1 tablespoon extra-virgin olive oil; 5 fresh basil leaves (roughly chopped); 1 teaspoon fine sea salt; 1 cup cherry tomatoes (halved); 1 tablespoon extra-virgin olive oil; 1/2 teaspoon fine sea salt; 2 garlic cloves (thinly sliced); 6 ounces mozzarella cheese (cut into 1/2-inch (12-mm) cubes); 2 ounces mini pepperoni slices; Freshly grated Parmesan cheese (for serving); Red pepper flakes (for serving)

"This skillet pepperoni pizza is a riff on classic Detroit-style pizza that's topped with fresh basil sauce, garlicky blistered cherry tomatoes, pepperoni, and mozzarella. Need we say more? #detroitstylepizza #homemadepizza #pizzaforever #pepperonipizza @themodernproper..."

INGREDIENTS

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1 1/2 teaspoons instant yeast

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1 cup warm water (110°F to 115°F or 43°C to 46°C)

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2 1/4 cups all-purpose flour (plus more for kneading)

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1 1/2 teaspoons sea salt

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2 tablespoons extra-virgin olive oil for the skillet (plus more for greasing the bowl)

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One (14.5-ounce) can crushed tomatoes

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1 tablespoon extra-virgin olive oil

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5 fresh basil leaves (roughly chopped)

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1 teaspoon fine sea salt

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1 cup cherry tomatoes (halved)

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1 tablespoon extra-virgin olive oil

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1/2 teaspoon fine sea salt

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2 garlic cloves (thinly sliced)

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6 ounces mozzarella cheese (cut into 1/2-inch (12-mm) cubes)

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2 ounces mini pepperoni slices

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Freshly grated Parmesan cheese (for serving)

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Red pepper flakes (for serving)

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