Cast Iron Pizza

  • 1 round of pizza dough (this can be store-bought or homemade - I made mine in my bread machine)
  • 2 tablespoons olive oil
  • 4 Italian sausage links, casings removed
  • 8 oz. mushrooms, cleaned and sliced
  • 2 cups tomato sauce
  • Seasoning adjustments - garlic powder, salt, pepper, red pepper flake, Italian seasoning, etc.
  • 1 ½ cups shredded cheese - mozzarella is king, but I rather love a good sharp white cheddar

Make sure your pizza dough is at room temperature or slightly warm. Preheat the oven to 550°F. You can preheat later, but bear in mind that it takes a bit of time for most ovens to reach that temperature.

Pour the olive oil into a cast iron skillet. Rotate the skillet to fully cover the bottom of the skillet. Place the round of pizza dough in the pan and press lightly to cover the bottom of the skillet; cover with plastic wrap while you prepare the toppings.

Brown the sausage in a nonstick skillet. When the sausage is nearly browned, add the mushrooms and sauté until the mushrooms are cooked through and the sausage is fully browned. Add the tomato sauce, stir, and taste the mixture. Adjust seasonings and remove from the heat.

Remove the plastic wrap from the cast iron skillet and, using your fingers, gently press into the dough to make little divots in the dough and extend the dough at least 1 ½ inches up the side of the skillet. Add the sausage and mushroom topping to the top of the crust and generously sprinkle the grated cheese evenly over the crust and toppings.

Bake the pizza in the preheated oven for 10-15 minutes or until the crust is crisp and the cheese is perfectly melted. If you find that the bottom of the pizza is not crisp enough, you can put the hot skillet (use oven mitts!) on a stovetop burner over medium heat to crisp it a bit more. A few minutes ought to do it. Allow the pizza to cool another 10-15 minutes before slicing into 8 slices.

  • Yields: 4 servings
  • Preparation Time: 45 minutes plus dough-making time if making from scratch
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