The most difficult thing about cooking pizza in a cast iron skillet is getting the cheese topping to melt before the base burns. The  trick is to cover the whole thing with a lid (or aluminum foil) or use toppings that don’t need to be fully cooked.

Ingredients

• Pizza Dough
• Tomato Sauce
• Cheese
• Olive oil
• Various toppings
  • Olives
  • Onions
  • Bell peppers
  • Prosciutto ham
  • etc

Method

First of all, I’m not going to talk about making your own dough. It’s probably not that difficult, but when you can buy bags of pizza dough from WinCo for less than $1.50, why would you bother? This dough is actually really good – it’s light, fluffy and has a great crispy crunch. You could probably use Pillsbury dough or something, but for me, the Winco dough is outstanding.

Anyway, heat the pan, add a little olive oil to prevent sticking and roll out the pizza dough into a circle, so it will fit comfortably in the skillet.

Place the dough into the hot skillet and let it cook (and rise) for a couple of minutes. Peek under one side and when it’s nicely browned, flip it over and add your toppings… tomato sauce, cheese and whatever else you like. I would stick to pre-cooked toppings or toppings that don’t necessarily need to be cooked thoroughly such as olives, prosciutto, tomatoes and so forth.

Cover the whole thing with a lid (or aluminum foil) and let it cook for a few more minutes, Hopefully the cheese will melt and the toppings will cook before the base burns. Once it’s cooked through, slide it out of the pan, slice it and enjoy!

A 12″ skillet will make a pizza that is plenty big enough for 2 people. This pizza was absolutely awesome – the crust was great and cooked through perfectly. I would definitely make this again.