Best Cast Iron Pan Pizza Recipes

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.Stretch dough into an even round that will cover large skillet.Drizzle a little olive oil in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with olive oil and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.Easy Pizza Crust:To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.Add olive oil, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little extra virgin olive oil and cover; let stand 1 hour.Cut dough in half; wrap half the dough and freeze for later use.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CAST-IRON PAN PIZZA

Steps:

• Preheat the oven to 525F. Then, get out one 1-pound package of store-bought dough. If your local pizzeria sells it fresh, get that stuff. If not, the grocery store variety is totally fine. Remove it from the packaging and stretch the dough out, working it into a flattened round.
• Then, set a 9-12″ cast-iron pan over a burner set to medium-high. You want to preheat the pan so it's hot but not smoking (just watch your hands-and don't grab the handle!). Although any size pan is really fine, keep in mind that the smaller the pan, the thicker the crust will be. If deep dish-style pizza is your jam, go for the 9″. If you want a crispier crust, use a larger pan. Sprinkle the hot pan with cornmeal and flour, and set the dough snugly in the pan (again, watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking over the burner.
• Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of your favorite marinara sauce. Have a batch the homemade stuff on hand? Great; use that. If not, reach for a store-bought jar. Spread the marinara over the dough, and don't worry about leaving too much space for a crust. This baby is supposed to be messy-besides, the tomato caramelizes at the edges, making every bite packed with flavor. Top with 2-3 cups grated mozzarella cheese, depending on how gooey you like things.
• Slide that pizza into the oven and let it bake for 10-15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with a mix of honey, chipotle, and water (to thin the honey). The spicy honey will lacquer the crust. Let it rest a few minutes, top the cheese with fresh torn basil leaves, and slice. And... that's it. Seriously, it's that easy. And, uh, cheesy.