YES it's true! A cast iron pan can make a perfect Pizza.
First, I need to say- I have recently purchased a Cast Iron pan and I am obsessed. I don't know WHAT took me SO long, but since then, I have looked up every single possible recipe one could make in one of these bad boys, and the results are endless! SO needless to say- why not try Cast Iron Pizza? I mean.. it's basically an indoor, stovetop "grill", and pizza is always served best when the cheese is ooey-gooey, and the bottom is super crisp.
So how does one make a cast iron pizza you ask? And is it that much different than cooking on a pizza stone, or a 'pizza crisper pan'? I have here the answers to ALL of your questions, and after testing out the cast iron pizza technique several times already, I have the exact equation to the best pizza, cooked to absolute crispy perfection!
Personally, I love my Pizzas loaded with a TON of toppings, and drenched in hot sauce. But this recipe can totally be tweaked and twisted to be made to your preference, and can also be topped with basically anything under the sun (ex: veggies, meat, fish, maybe some chocolate if you're feeling daring, etc.). Also, if you don't have a cast iron pan... well you should probably go out and buy one now (they aren't that expensive and they are a lifelong investment!). But if you aren't interesting in buying one, or just simply can't justify that purchase right now (no worries- I've been there plenty of times), a pizza pan will work totally fine. Just lower the temp a little, and cut the cook time in half so it won't burn!
OH! And by the way- the below ingredients is enough to make two decent size cast iron pies! It calls for 1 pound of Pizza dough, which I cut in half and make into two pizzas, but if you want to make it super deep dish, use the whole ball of dough :) You might just have to adjust the cooking time a bit.
Now get your pizza dough ready, and let's get started!
MMMmm Enjoy! xx S.
I N G R E D I E N T S:
- 1 lb of Multigrain pizza dough (I buy the dough locally made from Whole Foods, but feel free to try making your own if you can!)
- 8 oz. ball of Fresh Mozzarella cheese (enough for two pizzas so I use half)
- Veggies! Above included: Broccoli, Grilled Onion, Portobello Mushrooms, Snap peas, Red bell peppers
- 1 can of diced black olives
- Small bunch of fresh basil
- Marinara sauce (all to your preference!)
- Fresh Parmesan cheese, grated
- Spices to season: Red pepper flakes, Thyme, Oregano, Garlic powder
- Whole wheat Flour & Olive oil for prepping and cooking
- Salt & Pepper to taste
PREPARE: First, preheat your oven to 425° degrees fahrenheit. Slice and dice your veggies, and set aside. Next, slice up your ball of Mozzarella cheese and set aside covered until ready to use. At this step, I also like to take some sliced onions and sauté them with some olive oil over high heat, so they're a litttttttle caramelized before topping the pizza! Now, take the large pound of dough, & cut in half. On a large surface, sprinkle some flour and roll out half of the dough until thin and large enough to fit into the pan without shrinking back to it's normal size (Note: If you let the pizza dough sit uncovered for about a half an hour, it will be much easier to roll out!). Take the dough you will be not be using and set aside covered until ready to use if you want to make two pies (totally do it- so worth it).
TOPPINGS: Once the pizza dough is rolled out thin enough, pat yourself on the back because that part can get pretty frustrating if your dough is not cooperative and just won't work with you. Then, lightly coat the cast iron pan with some olive oil cooking spray, and a sprinkle of flour. Take the rolled out pizza and place it in the pan, and try to push the edges of the dough outwards around the pan, to prevent from shrinking back to a small ball shape. First, top the dough with as much sauce as you'd like (but don't drench it or the pizza will be soggy.. yuck), and sprinkle on all the many seasonings. I usually put a light dusting of each to really bring out the flavors! Then place some of your sliced cheese, veggies, and olives to nicely coat the empty areas where sauce is still showing. Add some freshly chopped basil and grate a nice 'blanket' of some parmesan over everything so it covers all of these soon-to-be-roasted veggies (OK.. i'm drooling)!
COOK & SERVE!: Pop your pizza in the oven for 25-30 minutes. Check occasionally to make sure it is cooking evenly and isn't burning. Once the cheese looks golden and veggies start to roast, take out of the oven. SUPER IMPORTANT to have an oven mitt on because the cast iron pan will be EXTREMELY hot. Let cool, set, and serve!