Brush the inside of a 12-inch, well-seasoned, cast-iron skillet with 2 tablespoons olive oil.
2 tablespoons olive oil
Place the frozen bread dough in the skillet and roll it around in the olive oil to coat all sides. Cover loosely with sprayed plastic wrap and let the dough thaw, about 4-5 hours, at room temperature.
1 1 pound loaf frozen bread dough, thawed (Rhodes works well)
Heat oven to 375°F and adjust oven rack to lower-middle position.
Carefully remove the plastic wrap. Stretch and press the dough onto the bottom and halfway up the sides of the skillet. If the dough isn’t cooperating and staying in-place, it helps to press and stretch it in intervals, giving a few minutes rest in-between stretches.
Once the dough is in-place, pour the tomatoes evenly over the dough, sprinkle the mozzarella cheese over the dough and top evenly with the grated Parmesan.
1 28 ounce can Basil, Oregano Diced Tomatoes, 2 cups shredded Mozzarella cheese, ½ cup grated Parmesan
Bake at 375°F for 30-40 minutes or until the top is golden brown and the pizza is bubbly from the edges to the middle. If the pizza is browning too quickly, tent loosely with a sheet of aluminum foil
Remove from the oven and sprinkle with fresh basil, if desired.
Chopped fresh basil
Let cool 5-7 minutes, cut and serve.