- half Raw Pizza Dough Ball
- 2 Tablespoons Tomato Sauce
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Dried Basil
- quarter of a Red Onion
- 1 cup Shredded Mozzarella Cheese
- 1 teaspoon Olive Oil
- 3 slices Prosciutto
- 0.5 cup Kale
I recently purchased a Lodge Cast Iron Skillet and am obsessing over it ever since.
I use it every chance I get! Since my husband is a huge pizza lover, I decided the cast iron skillet was the best tool to craft the perfect crust and aid with the round shape of the pizza.
While I was at it, I also attempted to make my own dough from scratch…which luckily turned out great!
For those who do not want to wait for your dough to proof for 18-20 hours, go ahead and buy the already made pizza dough (I completely understand!).
This post is mainly to show that the cast iron (or any other oven safe skillet) is the best tool for homemade pizza.
I don’t know about you but I do not have any room in my kitchen for a pizza stone or a peel… You can use any desired toppings but here is what I used…
Prep The Dough
After removing the dough from the package (or rolling it into balls if you made it from scratch), place the dough on a floured surface, cover it with a lint free towel and allow the dough to rest for 15 min.
While the dough rests, prepare all of your desired toppings and set up a work station for easy assembly.
Assemble & Bake
After 15 minutes, carefully roll out the dough and stretch it to the desired size.
Be sure that your cast iron is well seasoned (with oil) before using it. Add a bit of flour to your skillet then place in the dough.
Next, add the tomato sauce, a little goes a long way so don't go too heavy on the sauce. Since my tomato sauce was not seasoned I added the dried oregano & basil but this is optional.
Now, add about 1/4 cup of the shredded mozzarella cheese then the red onion slices and another heaping 1/4 cup of cheese (or more if you like!).
On the stove top, cook the pizza on high for about 3 minutes then transfer the skillet into a preheated oven.
The highest temperature on my oven is 525F but 500F will work as well. Bake the pizza for about 10 minutes then add the prosciutto and kale.
Bake it for another couple of minutes. Add another handful of cheese on top for that ooey-gooey cheesy slice and bake it for another 2 minutes.
The pizza should easily slide out of the skillet. Hope you enjoy!
If you decide to give this skillet pizza a try post your pictures to Twitter and Instagram and use #foodbyjonister, I'd love to see your creation!