Cast Iron Skillet Pizza
Make your pizza pie a little extra rustic by baking + serving it in a cast iron skillet! This cast iron skillet pizza is simple, savory, and the ultimate comfort food.
Ingredients
- 2 ¼ cup all-purpose flour
- ¾ cup water
- 1 packet active dry yeast
- 2 tablespoons EVOO
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1 cup shredded mozarella cheese
- 1 large tomato, sliced
- 1 large clove garlic, minced
- 2 tablespoons pesto
- 7 or 8 basil leaves
- ¼ red onion, sliced
- ½ tablespoon butter, melted
- ⅛ teaspoon garlic powder
- pinch freshly-ground black pepper
- pinch coarse sea salt
Instructions
Pizza Dough
- In a stand mixer, combine water, dry yeast packet, and sugar in a mixing bowl. Let stand for 5 minutes.
- Add flour and salt, gently stirring to combine. Using a dough hook attachment, knead the dough on low speed (about 3 minutes) until the dough clings to the hook and is slightly rubbery to the touch. If it sticks to your fingers, add flour one tablespoon at a time until it becomes less tacky.
- Let rise for 1 ½ to 2 hours. Cut in half at the end of that time and reserve the other half for later use.
- Roll the dough out into the shape of your skillet, leaving the edges slightly thicker. If your skillet hasn't been seasoned since your last cleaning, add a drop of avocado or olive oil.
Skillet Pizza
- Preheat oven to 475ºF.
- Spread pesto evenly on the dough. Sprinkle minced garlic around the center. Add kosher salt and half the cheese. Create a tomato and basil layer, red onion, and pepper. Finish with remaining cheese and and sea salt.
- Add garlic powder to melted butter and use pastry brush to brush on the edges of the pizza. Sprinkle with a little extra sea salt.
- Bake for 20 - 25 minutes, or until crust turns a slight golden brown and the cheese bubbles with bits of crispy brown on top.
- Allow to cool before removing from skillet and cutting. Return sliced pieces to skillet for serving, if desired.
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