Cast Iron Skillet Pizza

Melanie Lorick
by Melanie Lorick
2 Servings
2 hr 20 min

There are few things I love more in my kitchen than the cast iron skillet. It feels like a friend that can do no wrong - including making pizza. I love creating a 2-person-sized pizza pie in the cast iron and hope you will, too!

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The finished result offers a crust that is sturdy enough to hold your toppings without sacrificing tenderness.

Tip: Brush the crust with a little melted butter and garlic to add a pop of flavor and golden hue.

Consider using large slices of tomato instead of a tomato-based pizza sauce. Instead, add some pesto and basil leaves to give added it some added flair.

Recipe details
  • 2  Servings
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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For the pizza dough
  • 2 1/4 cup all-purpose flour
  • 3/4 cup lukewarm water
  • 1 packet active dry yeast (0.75 oz.)
  • 2 tbsp EVOO
  • 1 1/2 tsp kosher salt
  • 1 tsp granulated sugar
For the pizza
  • 1 cup shredded mozarella cheese
  • 1 large tomato, sliced
  • 1 large clove garlic, minced
  • 2 tbsp pesto
  • 7 - 8 basil leaves
  • 1/4 red onion, sliced and halved
  • 1/2 tbsp butter, melted
  • 1/8 tsp garlic powder
  • pinch of freshly-ground black pepper
  • pinch of coarse sea salt
For the 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 1/2 to 2 hours. Cut in half at the end of that time and reserve the other half for later use.
For the pizza
Preheat oven to 475º F.
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.
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.
  • If you don't have time to allow the dough to rise, you can move forward with the dough after mixing and kneading. Ideally, it is best to let the dough rise overnight, but in lieu of that, 2 hours is a good compromise.
  • The dough will fight you a little (in traditional pizza dough style), so you will probably need to use your hands to massage it until it is pliable enough to reach the edges of your skillet. Start with a rolling pin on your counter and then use your hands to get it to the final desired shape.
Melanie Lorick
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  • Patricia Gnau Patricia Gnau on Feb 04, 2021

    Eager to try this in my cast Iron skillet. Have done similar recipes on my gas grill. I used the bread in a bag recipe to help my Grand daughter participate. This looks like a simple tasty meal

    • Melanie Lorick Melanie Lorick on Feb 04, 2021

      Hi, Patricia! I love the bread-in-a-bag idea to get your granddaughter involved...that brings back a few memories for me. 😉 If you give this one a try, certainly let me know how it turns out for you!

  • Sarah Georgine Rice Sarah Georgine Rice on Mar 25, 2023

    what is EVOO? (I'm new here)