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Cast Iron Skillet Pizza

I love to make pizza, but I do not cook my pies on a pizza stone. Instead, I use my trusty cast iron skillet.

When we bought our 786 square foot house, we adopted a strict rule: every tool must have more than one purpose. I’ve since had to abandon my desire for a pizza stone (and bulb planter, and olive pitter, and pickle grabber) at our door.

Luckily, my preferred pizza preparation technique (which I learned from a Real Simple recipe a few years back) uses the bottom of a hot cast iron skillet in place of a pizza stone. The hot skillet prevents soggy crusts by evenly distributing heat across the surface of the dough as it cooks. I’ve made a lot of pizzas this way. They turn out perfect every time and make me love my cast iron skillet even more!


Potato, Caramelized Onion and Sausage Skillet Pizza

Adapted from Potato and Onion Flat Bread, Real Simple, May 2006

Use the technique in this recipe as a starting point for creating your own pizza topping combinations. Homemade pesto with goat cheese, roasted garlic, and sundried tomatoes is always a winner at our house. If caramelized onions don’t fall onto your favorite topping list, preheat the skillet by placing it over medium heat for about 6 to 8 minutes. One pizza, if served with a generous salad, makes a nice meal for two people.

What you’ll need:
1 10- to 12-inch cast iron skillet
1 pound of pizza dough (I package of refrigerated dough)
Olive oil
1 small yellow onion, halved and thinly sliced
2 small, well-scrubbed ‘Yukon Gold’ potatoes, very thinly sliced
1 hot Italian sausage, cooked and sliced into rounds
1 tablespoon whole rosemary needles
¼ cup provolone picante cheese, finely grated
Salt
Pepper
1 tablespoon cornmeal

Instructions:

Preheat the oven to 450 degrees F. Heat 2 teaspoons of olive oil in the cast iron skillet over medium heat. Stir in the onions, give them a good shake, sprinkle with a bit of salt, and cook until they soften and turn a deep, nutty brown (about 8 to 10 minutes). Place the caramelized onion in a bowl and add the potato, sausage, and rosemary. Toss to combine.

Wipe out the skillet and set it upside down on a heat-proof surface. Sprinkle the corn meal evenly over the bottom of the skillet. Divide the pizza dough in half and place one half on a floured work surface (use the other half to make an additional pizza or place it back in the refrigerator). Roll out the dough into a round that fits the bottom of the skillet.

Place the dough on the upside down skillet (make sure it doesn’t overhang the sides). Brush it with olive oil and then arrange the potato mixture over the dough, leaving a 1-inch border. Sprinkle a bit of salt and pepper over the potato mixture and then dust it with the cheese. Set the skillet into the oven on a middle rack and bake until the crust becomes golden brown, about 15 to 20 minutes. Remove the pizza from the oven; slide it onto a cutting board and slice.

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19 Responses to “Cast Iron Skillet Pizza”

  1. 1
    robin Says:

    This looks fantastic. I want it for my dinner tonight. Any chance you have a pizza dough recipe? I’ve tried buying pre-made pizza dough & it just never works out for me :(

  2. 2
    Chocolate Shavings Says:

    I am definitely trying this recipe! My pizza stone just recently broke, but my cast iron skillet is still in full swing. Thanks for the great tip!

  3. 3
    Willi Says:

    Robin–I use East Coast Dough Co. frozen dough. It’s made locally in Seattle and it is great. Here’s a link to an article about it in the Seattle Times:
    http://seattletimes.nwsource.com/html/foodwine/2002850608_dough08.html

    I don’t usually make my own dough…

  4. 4
    Mary Ann Newcomer Says:

    Willi! Loved the article over at Heavy Petal and really enjoyed the photos of your garden. Gonna get me some of those cucumber seeds. What brand? Thanks.

  5. 5
    Gina Says:

    Can’t wait to try this. We’ve been grilling pizzas and it has been fantastic. This looks like another great variation. We buy our dough at Remo Borracchini’s.

  6. 6
    laura Says:

    What a great idea. I actually do have a pizza stone (it lives in my oven, which I think is a no-no, but it does OK), but I can imagine doing this over a campfire. And the pizza combination sounds great–I think your photo has convinced me to try potatoes on pizza.

  7. 7
    gaga Says:

    2 great ideas! Pizza on the back of a castiron skillet and potatoes on a pizza! I love it.

  8. 8
    We Are Never Full Says:

    gotta say, great and creative idea to use the cast iron skillet!

  9. 9
    Rebecca W Says:

    I have used the frozen rool bread dough balls for individual pizzas. Each one can be rolled out to make a 4-6 inch pizza that you can top with your favorite toppings.

  10. 10
    YeastSpotting November 21, 2008 | Wild Yeast Says:

    [...] Potato, Caramelized Onion and Sausage Skillet Pizza ~ DigginFood [...]

  11. 11
    john black Says:

    Generally I do not post on blogs, but I would like to say that this post really forced me to do so, really useful information.

  12. 12
    Willi Says:

    John–I’m glad that you found this post so helpful! It really is a fun technique!

  13. 13
    curiousdomestic Says:

    I wish I had seen this tip ages ago. Thanks for sharing!

  14. 14
    Laura C Says:

    Trader Joe’s sells 3 kinds of already-made pizza dough:white, wheat, and herb. I’ve used it many times, and like it. This is a GREAT IDEA. Gotta love those cast iron skillets. Love your site, too…Thanks!

  15. 15
    Marc Photo Says:

    The pizza in a cast-iron skillet looks great! I’ll have to give it a spin sometime soon.

    We have a similar rule in our tiny house in regards to multi purpose tools. Having been introduced to Artisan Bread in Five Minutes a Day cookbook has allowed me to pick up a pizza stone since I can make bread and pizza on it. Their Olive Oil Bread and Italian Semolina Bread recipes make a killer pizza dough.

    That being said, I want to say that I love your blog and enjoy everything I’ve read here.

  16. 16
    Willi Says:

    Marc–I’m so glad that you’re enjoying DigginFood. My mom has the Artisan Bread in 5 Minutes a Day Book and she just loves it. I”ll have to have her send me those recipes!
    .-= Willi´s last blog ..The Great Iceberg Lettuce Experiment =-.

  17. 17
    Karen Says:

    Thanks for the cast iron skillet tip because I do not have a pizza stone or pizza screen.

  18. 18
    Billy @ Wagner Cast Iron Says:

    Love the idea of every tool having more than one purpose! A good variation, for me, would be every tool needs to help in making pizza.
    Billy @ Wagner Cast Iron´s last [type] ..How To Restore Cast Iron

  19. 19
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