Skillet Pizza with Fromager d’Affinois, Grape Tomatoes, and Basil

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Skillet Pizza with Fromager d’Affinois Garlic & herbs, Grape Tomatoes, and Basil

1 hour and 30 minutes
From 4 to 6 people
  • 2 tablespoons extra-virgin olive oil  
  • Flour for rolling  
  • About 1 pound/455 g store-bought pizza dough or homemade, at room temperature  
  • ⅔ cup/100 g halved grape tomatoes  
  • 7 ounces/200 g Fromagerd’ Affinoise Garlic and Herbs, cut into ½ to ¾-in/12 mm to 2-cm pieces with the rind 
  • Salt 
  • A few pinches of hot red pepper flakes or pimente d’ Esplette  
  • 2 tablespoons chopped fresh basil leaves  


  1. Drizzle oil into a 12-in/30-cm cast-iron skillet.
  2. On floured work surface, roll out the dough into 13-in/32.5-cm round.  (If the dough shrinks, cover loosely with plastic, rest for 5 minutes, and roll again.)
  3. Transfer to skillet and flip to oil on both sides.  With fingertips, pat and stretch the dough evenly to skillet edges.
  4. Cover loosely with plastic and let stand in a warm place until puffy but not doubled, about 1¼ hours. 
  5.  Meanwhile, preheat oven to 500ºF/260ºC with rack in top third.  
  6.  Scatter tomatoes over the dough, followed by cheese.
  7. Season with salt and hot pepper flakes.
  8. Bake until crust is golden brown and cheese is bubbly, 12 to 15 minutes. Sprinkle with basil.
  9. Cut into wedges and serve.
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