Garden Party

Tomatoes and basil team up for dinner in a flash

- RECIPES: ANNA THEOKTISTO; FOOD STYLING: JULIAN HENSARLING; PROP STYLING: CLAIRE SPOLLEN photographs by GREG DUPREE

Pepperoni Pizza with Basil Oil

ACTIVE 20 MIN. TOTAL 40 MIN.

SERVES 4

1 tomato, sliced ¼ inch thick (about 1 cup)

¼ tsp. kosher salt

¼ cup Basil Oil (recipe follows), divided, plus more for serving (optional)

1 lb. fresh pizza dough, at room temperature

¼ cup tomato sauce (from 1 [8-oz.] can) or pizza sauce

1 garlic clove, grated (about ½ tsp.)

1 (8-oz.) ball fresh mozzarella, sliced or torn (about 1½ cups)

6 slices pepperoni or soppressata

Basil leaves, for garnish

1. Preheat oven to 450°F. Place tomato slices on a paper towel-lined plate, and sprinkle evenly with salt. Set aside.

2. Brush a 12-inch cast-iron skillet with 2 tablespoons Basil Oil. Stretch or roll dough into a 13-inch circle; place it in the bottom and about 1 inch up sides of the skillet. Brush dough with 1 tablespoon Basil Oil. Pat tomato slices dry with paper towels.

3. Stir together tomato sauce, garlic, and remaining 1 tablespoon Basil Oil. Spoon sauce mixture over crust in skillet, leaving a ½-inch border around edge. Top with mozzarella, tomato slices, and pepperoni.

4. Place skillet over medium-high; cook until bottom just begins to set and edges begin to puff, 3 to 4 minutes. Transfer to oven; bake until golden brown and cooked through, 16 to 18 minutes. Garnish with basil leaves. Drizzle with additional Basil Oil before serving, if desired.

Basil Oil

ACTIVE 5 MIN. TOTAL 5 MIN.

MAKES ABOUT ½ CUP