These pizzas were baked in my Wagner # 13 skillet. See all those little bubbles creating nooks and crannies? This is a nice stretchy, nicely textured yeast dough. (Sorry about the band-aid.)
In Buffalo, NY, we love our red sauce. The first time I ordered a White Pizza, not knowing what it was, I looked at it, at the server and asked, "well, what makes it a white pizza?' (the 'matoes, y'know.) "No sauce." Ah, got it.
One prepared pizza dough, patted out in the skillet
As much finely minced garlic as you can stand, steeped in oil; if you are a fan of garlic, use it. If you can't tolerate garlic, then just use the garlic-infused oil.
Your choice of shredded cheese or cheese blend
Thinly sliced tomatoes (if you have any sort of slicer, that's much easier and much more uniform.)
Thinly sliced onions
Optional: herbs, such as snipped parsley, basil leaves
After your pizza has risen in your prepared skillet (see pizza dough recipe) and your oven is preheated to 450, use a brush to coat pizza crust with the garlic infused oil; if you are using the garlic, sprinkle it evenly over the crust.
Spread the cheese evenly, lay the sliced tomato and onions as artistically as you can or want over the crust.
Bake for 15-20 minutes; when bottom is browned to your taste, turn oven to broil and broil for 3 minutes to make top of the crust bubble and crisp.
Remove from oven, sprinkle with herbs if using, let cool to serving temp. I use scissors to cut my pizza slices.
Stuffed Grape Leaves coming soon.