This flaky and tender golden shell of a crust surrounds rich mozzarella and parmesan cheeses. It’s filled over an inch high with whatever you can imagine and topped with a hearty and flavorful tomato sauce of your choice; it’s one of my most favorite things to both make and eat, honestly. I make it rarely as a treat and the troops swiftly come calling. I use a standard pizza crust spattered with garlic and herb infused olive oil with a bit of butter to add some flavor. I brush that over my cake pan and dough and let the dough rest for a few minutes. Once the dough keeps shape, without springing back too much, I gently place it into the pan and sprinkle the bottom with a generous amount of parmesan. I bake this for about ten minutes in a moderately hot oven, which creates the shell crust, not too thick on the bottom and even thinner on the sides. You could potentially make this as healthy or unhealthy as you wish. You could go easy on the cheese and add a variety of grilled or roasted vegetables (don’t add the vegetables raw or they’ll release water into the pizza – yuck) or you could go heavy on the meats and cheeses. It’s a blank slate for you to dream up any concoction.
Cake Pan Cheese and Tomato Pizza
Notes on Roasting Tomatoes: Lightly drizzle tomato slices with olive oil. Sprinkle with salt and place on a parchment lined baking sheet. Roast in a 400 degree oven for thirty to forty minutes. I do this the night before I make the pizza for a fast and easy preparation time easy enough for a weeknight.
cook time: 25 minutes
- 12-14 ounces homemade, pizzeria, or store bought pizza dough
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon butter
- cornmeal or semolina flour, for dusting cake pan
- 1/2 cup freshly grated parmesan cheese
- 1 cup roasted ripe tomatoes
- 1 cup mozzarella cheese
- 1/2 cup marinara or pizza sauce (your favorite)
- Bring pizza dough to room temperature, preheat oven to 425°F and knead the dough lightly on floured surface. Cover dough with a clean floured kitchen towel.
- In a small saucepan over low heat, combine olive oil, garlic, red pepper flakes, basil, oregano and butter. Heat until warmed, the butter will be melted and the garlic and herbs will be fragrant when ready.
- Using a pastry brush, gently coat an eight inch cake pan with herbed oil and sprinkle bottom of pan with two teaspoons of cornmeal or semolina flour.
- Roll pizza dough out two inches larger in diameter than the pan you prepared. Brush all sides of dough with herbed oil. Pull on the edge of the dough, if it springs back like elastic, allow it to rest for three to five minutes.
- Place dough into prepared pan, pushing into corners, gently
- Sprinkle dough with parmesan and bake in preheated oven for eight minutes.
- Remove from oven, add roasted tomatoes and mozzarella. Return to oven to bake until cheese is golden and bubbling, about ten minutes.
- Remove pan from oven (one last time) and top with sauce. Return to oven for another five minutes, or until sauce is hot.
- Top with additional parmesan if desired. Allow to set for ten minutes before slicing.