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/
Then I rolled it out flat.
In the bottom of my skillet, placed about 2 Tablespoons of olive oil. Then put the dough on top.
Then toppings. I used sausage, mushrooms, onions, bell peppers.
Then covered with more cheese.
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.
Serve and enjoy!