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+ servings
pizza in a cast iron skillet with tomatoes, cheese and fresh basil.

Cast Iron Pizza Recipe

Amanda
This cast iron pizza recipe is perfect for a pizza night at home. Homemade pizza dough is cooked in a cast iron skillet for a super crispy crust, that is still soft and chewy on the inside.
5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dishes
Cuisine American, Italian
Servings 6 servings
Calories 666 kcal

Ingredients
  

  • 2 pounds pizza dough homemade or store bought, divided into two pieces
  • 2 Tablespoons cornmeal
  • 6 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup Italian gravy or pizza sauce
  • 8 ounces fresh mozzarella sliced thin
  • 1 medium tomato sliced thin
  • cup parmesan cheese
  • cup fresh basil leaves

Instructions
 

  • Preheat the oven to 525° and sprinkle a 10" cast iron pan with a tablespoon of the cornmeal.
  • Gently roll or stretch each piece of dough out into about 10" circles. Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges and up the sides as best as possible.
  • Place skillet on the stovetop over medium heat. As the pan and the dough heats up, start to press the dough more evenly onto the bottom of the pan and up the sides to form the crust.
  • Let the dough continue to cook for a few more minutes until it starts to puff up and bubble.
  • Use fingers to create dimples in the bottom of the dough. Drizzle it with 2-3 Tablespoons of the olive oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
  • The crust is now pre-baked and can be topped with the sauce and toppings and finished in the oven. It can also be removed from the skillet, so the other crust can be pre-baked.
  • Once both crusts are pre-baked, top each with ½ cup of sauce. Add alternating slices of the tomatoes and mozzarella on top of the sauce and sprinkle each crust with 2 Tablespoons of parmesan cheese.
  • Bake in the preheated oven for approximately 10 minutes or until the cheese is melted and the crust is golden brown. The pizzas can be finished in a cast iron pan, on a sheet pan or directly on the oven rack.
  • Top finished pizzas with fresh basil leaves and allow to cool for 5-10 minutes before slicing and serving.

Notes

Topping Ideas

  • White Pizza - Use alfredo sauce and top with ricotta and parmesan cheese.
  • BBQ Chicken - Use bbq sauce instead and top with shredded chicken and mozzarella cheese.
  • Veggie - Add sautéed sliced mushrooms, bell peppers, onions, and spinach.
  • Meatball - Use cooked mini meatballs, shredded mozzarella, and parmesan cheese.
  • Hawaiian - Add chopped ham, diced pineapple, and shredded mozzarella.
  • Classic - Use sliced pepperoni, cooked Italian sausage, and sliced black olives.
  • Pesto - Switch out the sauce for fresh basil pesto and add your favorite toppings.

Make Ahead Instructions

CRUSTS - Pre-bake the crusts on the stovetop and then let them cool completely. Store in a zip-top bag for up to 48 hours in the refrigerator. To freeze, wrap them in plastic wrap and store them in a zip-top bag for up to 2 months. Thaw frozen crusts completely in the refrigerator and crisp them up in a cast iron pan on the stovetop.
LEFTOVERS - Any leftover pizza you may have will keep an airtight container for 3-5 days in the refrigerator. Reheat in a skillet over medium heat on the stovetop or in the microwave.
 

Nutrition

Serving: 2slicesCalories: 666kcalCarbohydrates: 75gProtein: 23gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 34mgSodium: 1204mgPotassium: 317mgFiber: 4gSugar: 3gVitamin A: 720IUVitamin C: 6mgCalcium: 284mgIron: 2mg
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