Iron Skillet Pizza
My Grandma Leona’s cast iron skillet has a permanent place of honor on my stovetop. The markings on the bottom are too worn to make out the manufacturer or the year, and you can just barely see the “Made in the USA” stamp, but it is likely from the late 1920s-early 1930s. I love having this bit of family history in my kitchen, not just because it’s an heirloom, but because it is so versatile, even 80-ish years later. I got the idea to make pizza in it from one of my students not too long ago, and it turned out just great. We did a Hawaiian pizza with Canadian bacon and pineapple, but feel free to use whatever toppings you like.
Prep Time 15 M
Cook Time 20 M
Recipe Yield 4 servings
- Preheat oven per directions on the pizza crust box (ours was set to 425F). Evenly coat the bottom and sides of a 12″ cast iron skillet with canola oil. Set aside.
- In a small bowl, combine the pizza crust mix with the water and stir to combine. Cover bowl with a clean towel and set aside while you prepare the toppings, about 5 minutes.
- Sprinkle the flour onto a cutting board and scoop the dough mixture onto the board. Flour your hands and knead the dough for one minute. Place the dough in the bottom of the skillet and pat down evenly to cover, using more flour on your hands if necessary.
- Spread the pizza sauce, cheese, and other toppings evenly on top. Bake per package directions. Using a large spatula, slide the pizza onto a large cutting board to serve.