Skillet Pizza
A quick and easy method to create delicious homemade pizza using a cast-iron skillet, perfect for weeknight dinners or gatherings.
Ingredients
Dough and Sauce
- 1 tablespoon olive oil (plus more for brushing) For greasing the skillet
- 1 pound fresh pizza dough (store-bought or homemade) Let sit at room temperature for 30 to 45 minutes if store-bought
- ½ cup pizza sauce
Toppings
- 1 cup shredded mozzarella cheese
- 16 slices small pepperoni slices
- ½ cup thinly sliced bell pepper (red and green) For extra flavor and color
- ¼ cup thinly sliced red onions
- ½ cup sliced white mushrooms
- ¼ cup sliced olives Black olives recommended
- ½ teaspoon Italian seasoning For added flavor
- Black pepper (as needed for seasoning)
Instructions
Preparation
- Preheat your oven to 475°F and place your oven rack in the center.
- Place a 12-inch cast-iron skillet in the oven to heat up.
- Lightly flour a work surface, the dough, and your rolling pin. Roll the pizza dough out into a 12-inch circle.
- Carefully take the hot skillet out of the oven and place it on a heat-safe surface. Add 1 tablespoon of olive oil to the skillet and spread it evenly with a paper towel.
- Lay the pizza dough into the skillet, pressing the edges into the corners. Lightly brush olive oil on the edges of the crust.
- Bake the pizza dough in the oven for 3 minutes to par-bake the crust.
Topping and Baking
- Remove the crust from the oven and spread ½ cup of pizza sauce evenly over the dough.
- Sprinkle 1 cup of shredded mozzarella cheese on top of the sauce.
- Add the 16 pepperoni slices, ½ cup of sliced bell peppers, ¼ cup of sliced red onions, ½ cup of sliced mushrooms, and ¼ cup of sliced olives over the cheese.
- Finish by sprinkling the Italian seasoning and black pepper to taste.
- Bake the pizza for 10 to 12 minutes, or until the bottom is golden brown and crispy. Slice the pizza and enjoy while hot!
Notes
Serve hot with your favorite dipping sauces, garlic bread, or a fresh salad. Store leftovers in an airtight container in the refrigerator for 3-4 days.