September 26, 2014

Cast Iron Skillet Pizza

Sometimes here at our house, we just crave a midnight snack. Last night it was pizza. My favorite homemade pizza baked in a cast iron skillet, to be exact. I love it because I can whip up an easy crust, top it with some leftovers from my fridge, and have a hot, crispy (yet chewy) pizza in no time. No pizza stone or pizza peel needed. 
For this particular pizza, I made a batch of easy no-knead, pizza dough, and added a little dried rosemary. For sauce, I used a little bit of leftover roasted red pepper sauce, and then topped it with mozzarella, leftover chicken sausage and some homemade oven-roasted tomatoes. For your pizza, use whatever toppings you like, and whatever you have on hand. I'm sharing my favorite pizza crust recipe, but you can use any recipe. You can also pick up a ball of dough from most supermarkets, or your local pizza joint for a couple of bucks - it's not as thrifty as making your own, but it's convenient and still cheaper than ordering delivery.

An average-sized skillet makes a perfect pan pizza for two. I only wish I could give an exact size for the skillet, but mine is old and inherited and I have no idea. I am guessing about 9", but let's not be too picky about it. Let's just say that this pizza works best in a skillet that is not too big, and not too small.

Easy Pizza Crust (makes enough for one medium-sized cast iron skillet)

1 heaping teaspoon active dry yeast
1/2 teaspoon sugar
1/2 cup warm water 
1 1/4 cups flour (bread flour is best, but all-purpose will work)
1 tablespoon olive oil
3/4 teaspoons salt
1/2 teaspoon dried herbs (optional)

Preheat your oven to 425 degrees Fahrenheit. Oil your skillet generously. 


In a mixing bowl, stir the yeast and sugar into the warm water. Allow the mixture to stand for 10 minutes, until it is foamy. 

Stir in the flour, salt, oil, and herbs (if using). Stir until smooth, and then allow the dough to rest for 30 minutes. 

Shape your dough into a ball, and then place it in the skillet. Stretch and press the dough until it fills the pan, and reaches about 1 inch up the sides of the pan. Top your pizza and bake it for about 20 minutes, or until the crust is golden and the cheese is bubbly. 

Be careful removing the skillet from the oven - it will be red HOT. Allow it to cool for a few minutes before cutting and serving. 

Check out more delicious recipes at The Weekend Potluck recipe linkup.

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