Cast iron pizza is the best pizza, thank you and goodnight. Wait – cast iron margherita pizza is even better. Okay, that is all.
Remember a few weeks ago when I shared this barbecue chicken pizza recipe? And I mentioned that we love to make homemade pizza in a cast iron skillet? Well, here’s that recipe! *cue loud cheering*
Why are we cheering? Because cast iron pizza is the best pizza! It’s easy to make, it has that camping-out vibe that we are obsessed with this time of year, and everything just tastes better in cast iron. See this cookie recipe and this fruit crumble recipe for proof.
Sometimes I kinda hate turning on the oven in the summer, and further heating up the house – but cast iron pizza is my most consistent exception to that rule.
Let’s talk ingredients here – this cast iron margherita pizza has marinara sauce, fresh mozzarella cheese (YUM!), thin slices of tomato, some sausage, and it’s all topped off with fresh basil and a heavy sprinkle of parmesan. Ok, more like a tidal wave than a sprinkle, but hey – that’s the only way to do pizza.
I know this isn’t quite what a classic margherita pizza would have. But, I’m really big on using up the ingredients you have on hand, and we had some cooked sausage in the fridge that was begging to be given a new, more tasty home than the sad bottom of a tupperware container.
I’m also not really sure if a traditional margherita pizza would ever be made in a cast iron skillet, but it’s delicious so let’s just roll with it. ‘Kay? Kay.
Oh we should talk crust. This crust isn’t a deep dish, but it also isn’t a thin crust. It’s crispy on the edges, and delightfully soft everywhere else. You know how some pizza restaurants have “hand-tossed crust” as an option? That’s probably the best way to describe this. Hand-tossed and out-of-this-world!
Can we all agree to make this pizza and let our lives be changed, just a little bit, by it’s deliciousness? I promise I am not exaggerating here – it was SO HARD not to eat the whole pizza in one sitting once I took that first bite of pizza perfection.
But, then my husband came home from work and took care of that for me.
This will be the summer of pizza. Cast Iron Margherita Pizza perfection!
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This is the cast iron skillet I used for this pizza – it works SO well!
Cast Iron Margherita Pizza
- FOR THE CRUST
- 1 1/2 cups all-purpose flour
- 2 tsp sugar
- 3/4 tsp salt
- 1 1/8 tsp instant or regular yeast
- 1 tbsp + 1 1/2 tsp olive oil
- 1/2 cup warm water
- 2 tbsp cornmeal, for the pan
- FOR THE TOPPINGS
- 1/2 cup marinara sauce (or more, if desired)
- fresh mozzarella cheese
- 1/4 lb sausage, cooked
- 1/2 of a tomato, thinly sliced
- salt + pepper, to taste
- fresh basil
- parmesan cheese
- For the dough: Mix all the ingredients for the pizza dough EXCEPT for the cornmeal together, and stir until a dough forms. Knead the dough on a lightly floured surface for a few minutes until it comes together into a smooth ball. Place the dough ball back in the mixing bowl and cover with plastic wrap or a light dishcloth. Set in a warm place to rise for 30 minutes. While the dough rises, prepare your pan. I used a 10 inch cast iron skillet, greased with olive oil. Sprinkle the cornmeal in the pan - it will give the crust a nice texture on the bottom. Preheat the oven to 450 degrees.
- Assemble and bake the pizza: After the dough has risen, roll it out into a 11" circle. Gently press the pizza dough into the prepared pan and bake the crust for 4-5 minutes.Remove pan from the oven and spread the sauce onto the dough, and add large chunks of the mozzarella. Sprinkle with a little salt and pepper, if desired. Add the cooked sausage. Bake the pizza for 4-5 minutes, or until the cheese has started to melt. Remove the pan from the oven and add the tomato slices, and return the pizza to the oven for 5 more minutes.
- Finish it off: Add the fresh basil leaves to the top of the pizza, sprinkle with parmesan, and serve immediately!
- Store: Leftovers can be stored in the fridge for 2 days.
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