4.1 from 30 votes
Easy Cast Iron Skillet Pizza
Easy Cast Iron Skillet Pizza, this deep dish Pizza Recipe is made with a simple sauce and a tasty filling & topped with Mozzarella Cheese.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 servings
Calories: 354 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 Pre-made Pizza Dough
MUSHROOM PANCETTA MIXTURE
- 1½ tablespoons olive oil
- ¾ cup chopped mushrooms
- ¾ cup chopped pancetta
- ½ teaspoon parsley
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ cup water
SIMPLE TOMATO SAUCE
- 1 cup peeled san marzano tomatoes
- ½ teaspoon oregano
- 1 tablespoon olive oil
- ½ teaspoon basil (fresh or ground)
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes
Instructions
- Lightly oil a 10 inch Cast Iron Skillet with some olive oil.
- Prepare the pizza dough. If you use store-bought pizza dough then knead it a few times, cover it with a clean tea towel and let rest 30 minutes.
Cup of Yum
MUSHROOM PANCETTA MIXTURE
- While the dough is resting, in a medium pan add the olive oil, chopped mushrooms and pancetta, spices and water, cook on medium high heat until the ingredients are slightly golden. Remove from heat.
SIMPLE TOMATO SAUCE
- In small bowl add the tomatoes, break them up with a fork, stir in the olive oil and spices.
- Pre-heat oven to 425F (220C).
PUTTING IT TOGETHER
- When the 30 minutes has passed, re-roll the dough into a circle and place it in the prepared skillet. Top the dough with the tomato sauce and sprinkle with the mushroom pancetta mixture.
- Bake in the pre-heated oven for approximately 12 minutes or until dough is cooked (check underneath the pizza to make sure the dough is cooked). Top with the shredded mozzarella and place back in the oven to melt the cheese, approximately 2-3 minutes.
- Carefully transfer the hot pizza to a cutting board and cut into slices. Serve immediately! Enjoy!
Notes
- Pancetta could be substituted with Italian sausage, bacon, pepperoni or you can leave it out and substitute with another vegetable such as onion or bell peppers. You could even use grilled vegetables. Top the crust with olives, artichokes or baby arugula leaves.
- You could substitute the mozzarella cheese or use half and half with provolone, gouda, fontina or even parmesan cheese.
- Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.
Nutrition Information
Calories
354kcal
(18%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
880mg
(37%)
Potassium
241mg
(7%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
70IU
(1%)
Vitamin C
5.6mg
(6%)
Calcium
27mg
(3%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 880mg | 37% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.