Cast Iron Skillet Pizza

Cast Iron Skillet Pizza

I recently purchased a new Le Creuset cast iron skillet and am enjoying experimenting with unexpected cast iron recipes. This week’s edition: PIZZA. This recipe is inspired by America’s Test Kitchen magazine, Cook It In Cast Iron.

Also, I want to highlight a few locally sourced ingredients that I incorporated in this recipe:

  • Olive Oil from a new store in Sundance Square – The Virgin Olive Oiler. Believe it or not this shop is about 0.5 miles from my house. True story, I stopped in while riding my bike home from the gym, taste tested 10+ olive oils and satisfactorily sauntered home with my fresh olive oil in my wicker bike basket. Quite the European experience in Fort Worth. This store carries the freshest certified extra virgin olive oils from around the world and has the largest EVOO selection in the state of TX. You can take the bottle back in for a discount every time you need a “refill” and your options are almost unlimited.
  • Sifted White Wheat Flour from Homestead Heritage Farm located just outside of Waco. See my full blog  post about this wonderful Texas gem here.
  • A pinot noir from Times Ten Cellars. Now technically this was not an ingredient, but it was a necessary accompaniment. One of my girlfriends won a tasting for 10 people at an auction and I was lucky enough to be one of her guests this week. Though I have been to Times Ten a number of times, it wasn’t until the tasting that I learned they actually make 90% of the wines on site in the Fort Worth location. Through the glass walls you can look at all of the barrels, etc. Now, that being said it’s only the winery portion – the grapes are not grown here. They do have a vineyard in Alpine, TX and they also purchase grapes from other vineyards within the US as well. Fun fact: all of their labels feature different chairs and these symbolize where you should picture yourself drinking that particular bottle of wine. On the back on the bottle of pinot it reads “The French Arm Chair represents pinot noir’s mysterious ability to be very soft yet structured, delicate and complex. The rose tapestry fabric echoes this wine’s amazing perfume.” Well – that sold me. I highly reccomend the tasting party, but would suggest a weekend night instead of a Tuesday 🙂 The pinot was definitely my favorite.

Now onto the recipe…I made homemade sauce and pizza dough for this recipe, but if you want a shortcut you can save time by using premade sauce and/or dough.

The benefit of cooking pizza in a cast iron skillet is that it allows you to get a great crispy crust at home in your regular oven. We will give the crust a head start by heating it on the stove before popping it into the oven. Once in the oven, the skillet functions similar to a pizza stone.

Note that the recipe below is intended to demonstrate the cast iron method of cooking pizza – you can get creative with the toppings. My husband loves pepperoni as seen below, but another personal favorite of mine is to cook a margherita pizza and then once out of the oven top with arugula, prosciutto and an olive oil drizzle.

Cast Iron Skillet Pepperoni Pizza

April 15, 2017
: 2 - 10
: Easy

A crispy homemade pizza cooked in a cast iron skillet.


  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Pound Pizza Dough
  • 1 Cup Pizza Sauce
  • Fresh Mozzarella Cheese
  • Parmesan Cheese
  • Sliced Pepperonis
  • Chopped Fresh Basil
  • Step 1 Adjust oven rack to upper-middle position and preheat oven to 500 degrees F.
  • Step 2 Grease cast iron skillet with 2 tablespoons EVOO.
  • Step 3 Place dough on lightly floured surface – divide in half. Press and roll one piece of dough into a 10-inch round. (Keep remaining half covered). For added effect: insert pizza toss here.
  • Step 4 Transfer dough to prepared skillet and gently push to the corners of the pan. Spread 1/2 cup of sauce over the surface of the dough, leaving about a 1/2 inch border around the edge. Top with mozzarella.
  • Step 5 Set skillet over medium-high heat and cook until outside edge of dough is set and pizza is lightly puffed – about 4 minutes.
  • Step 6 Transfer skillet to oven and bake until the edges are golden brown and the cheese is melted – about 7 minutes.
  • Step 7 Be sure to use potholders to remove skillet from the oven. Using a spatula, place the pizza onto a wire rack to cool and let the cheese set. (Note: the cast iron retains so much heat that the crust will continue to cook if you leave resting in the skillet).
  • Step 8 Garnish with fresh basil and serve.
  • Step 9 Being cautious of the hot skillet use the remaining ingredients and repeat the above steps for Pizza #2.

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