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–+ servings
Cast Iron Skillet Pizza

Crispy Cast Iron Skillet Pizza That'll Wow Your Family

This Quick and Easy Cast Iron Skillet Pizza is perfect for busy weeknights and customizable to suit any taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 package Pizza Dough store-bought or homemade
Sauce
  • 1 cup Pizza Sauce or crushed canned tomatoes seasoned with salt and herbs
Cheeses
  • 2 cups Shredded Mozzarella Cheese pat fresh mozzarella dry if used
  • 1/2 cup Grated Parmesan Cheese can substitute Pecorino Romano
Toppings
  • 1 cup Pepperoni Slices can substitute with veggies
  • 1/4 cup Fresh Basil Leaves or arugula for a twist
Seasoning
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1/2 teaspoon Crushed Red Pepper Flakes optional

Equipment

  • Cast Iron Skillet
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 475°F (245°C); place your cast iron skillet on medium heat for about 5 minutes.
  2. Drizzle olive oil in the hot skillet, then stretch and press the pizza dough into it.
  3. Spread the pizza sauce evenly over the crust.
  4. Sprinkle shredded mozzarella, then grated Parmesan cheese over the sauce.
  5. Layer your chosen toppings, followed by oregano and red pepper flakes.
  6. Cook on stovetop for 3-4 minutes, until the edges are setting.
  7. Transfer the skillet to the oven and bake for 15-17 minutes until the cheese bubbles and crust is golden brown.
  8. Let pizza cool for a few minutes and garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 650mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

Ensure the skillet is hot before adding dough for the best crust. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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