Cast Iron Skillet Pizza



Prep Time: 15 minutes (plus 2 hours dough resting)
Cook Time: 16–18 minutes
Total Time: About 2 hours 30 minutes
Servings: 4
Category: Main Course

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Notes After Making

Add

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Ingredients

Pizza

  • 1 ball pizza dough
  • 7 ounces, divided, pizza sauce, pesto, or BBQ sauce
  • 2–3 cups shredded mozzarella cheese (or cheese blend)
  • Toppings of choice
  • Coarse salt, for the crust
  • Sesame seeds, for the crust
  • Garlic powder, for the crust
  • Olive oil, for greasing the skillet and dough

Favorite Topping Combinations

Favorite #1 – Pesto Ham Pizza

  • Pesto (try swirling equal parts with red sauce)
  • Shredded mozzarella
  • Sliced deli ham
  • Thinly sliced red onion
  • Dollops of pizza sauce

Favorite #2 – Meatball Pizza

  • Pizza sauce
  • Shredded mozzarella
  • Halved cooked meatballs
  • Thinly sliced red onion
  • Dollops of pizza sauce
  • Fresh basil, after baking 

Favorite #3 – BBQ Pork Pizza

  • BBQ sauce
  • Shredded mozzarella
  • Shredded BBQ pork
  • Pineapple chunks, patted dry
  • Thinly sliced red onion
  • Squeeze of bbq sauce
  • Diced avocados, after baking
Favorite #4 – Pepperoni Mushroom Pizza
  • Pizza sauce
  • Shredded mozzarella
  • Pepperonis 
  • Thinly sliced mushrooms 
  • Dollops of pizza sauce
Favorite #5 – Kielbasa Onion Pizza
  • White or pizza sauce
  • Shredded mozzarella
  • Kielbasa, sliced and halved
  • Thinly sliced onions 
  • Roasted garlic cloves 

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Instructions

  1. Remove the pizza dough from the refrigerator and let it rest on the counter for 2 hours.
  2. Preheat the oven to 500°F.
  3. Lightly oil a 12-inch cast iron skillet, your hands, and the dough.
  4. Gently stretch the dough with your hands and place it into the cold skillet, pressing it toward the edges.
  5. Place the skillet over medium heat (about setting 4–5) and cook for about 8 minutes. As the crust cooks, continue gently stretching it toward the edges if it shrinks. The bottom should become lightly golden.
  6. While the crust cooks, spread about 7 ounces of sauce over the dough.
  7. Sprinkle the shredded cheese all the way to the outer edge of the crust for crispy, caramelized cheese.
  8. Add your desired toppings.
  9. Sprinkle the rim of the crust with coarse salt, sesame seeds, and garlic powder.
  10. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the crust is deeply golden, the cheese is bubbling, and the toppings are heated through.
  11. Let the pizza rest for 2–3 minutes before slicing and serving.

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Jessica’s Notes

Best served with:

  • Caesar or Italian chopped salad
  • Roasted vegetables
  • Fresh fruit

Wine Pairing:

  • Chianti – Medium-bodied with bright cherry flavors and herbal notes that pair beautifully with tomato-based pizzas.
  • Pinot Noir – Light and fruit-forward with soft tannins that complement meatball, ham, and BBQ toppings.
  • Sauvignon Blanc – Crisp citrus and herbal notes are especially delicious with pesto-based pizzas.
  • Zinfandel – Jammy berry flavors and spice stand up well to BBQ pork and smoky toppings.

Prep Ahead:

  • Let the dough rest at room temperature for 2 hours before baking.
  • Prep toppings while the dough rests for quick assembly.

Storage:

  • Refrigerate leftover pizza in an airtight container for up to 4 days.

Reheating:

  • Reheat in a 375°F oven or air fryer for 5–7 minutes, or until the crust is crisp and the pizza reaches an internal temperature of 165°F.

Freezer-Friendly:

  • Freeze baked slices individually for up to 2 months. Reheat directly from frozen.

Variations:

  • Try pepperoni, Italian sausage, mushrooms, peppers, olives, or fresh basil.
  • Finish with grated Parmesan, hot sauce, crushed red pepper flakes, or a drizzle of hot honey after baking.
  • Use fresh mozzarella for a softer, more traditional pizza or a mozzarella-provolone blend for extra flavor.

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