Cast Iron Skillet Pizza

My cast iron has been with me since I lived in Alaska (over 10 years ago).  And of course, when I first got it, I was a little bit intimidated.  I think the thing that intimidated me more than cooking in it was cleaning it, since it has to be well seasoned, in order to maintain it’s non-stick qualities.  Anyways, seasoning it is pretty easy – using grease and heat is the best way.  I usually rub it down with vegetable oil and bake in an oven for a while.  If you get a good seasoning on it and clean it properly, you don’t really have to re-season it.  As long as you clean it correctly.  Hence the reason I was a little intimidated by using it.

But recently, KB and I started using the heck out of it.  We’ve decided we like to use it to sear steaks and finish in the oven.  To-die-for!   But this post isn’t about steaks, silly.  It’s about pizza.  In my cast-iron skillet.  Anyways, one day I decided to make home-made pizza for dinner.  And because I spied my cast iron skillet on the stove (left out from when we had steaks the night before), I decided to make my pizza in the cast iron skillet.  VERY EASY!  But I will caution you – don’t do it if you don’t like crust.  The cast iron makes the crust puff up a lot.

I used the same dough recipe that I always do – found here: http://www.chef-in-training.com/2014/04/perfect-pizza-dough-recipe/

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Then I rolled it out flat.

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In the bottom of my skillet, placed about 2 Tablespoons of olive oil.  Then put the dough on top.

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Added sauce.

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Then cheese.

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Then toppings.  I used sausage, mushrooms, onions, bell peppers.

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Then covered with more cheese.

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Now here’s where it differs from a normal pizza.  Start by placing the cast iron skillet over medium heat.  Cook for about 12 minutes.  Then place into a pre-heated 400 degree oven for about 18 minutes, until crust is completely done and crispy on bottom.

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Serve and enjoy!

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xoxo,

Caroline