There’s something magical about a crispy, golden crust paired with gooey melted cheese and your favorite toppings, all made right in a cast iron skillet. This Cast Iron Skillet Pizza delivers restaurant-quality results in just 45 minutes, blending convenience with irresistible flavor. The skillet locks in heat, creating a perfectly crispy edge while keeping the center soft and chewy. It’s a texture lover’s dream!
With a prep time of 30 minutes and a quick 15-minute bake, this recipe is ideal for busy nights or impromptu gatherings. The rich, savory aroma of bubbling cheese and fresh herbs will fill your kitchen, promising a meal that’s as comforting as it is delicious. Customize it with your favorite toppings for a pizza that’s uniquely yours!
Ingredients for Cast Iron Skillet Pizza
- 1 (3 to 4 ounce) plant-based Italian sausage link (or substitute with regular Italian sausage if preferred)
- 14 ounces Homemade Pizza Dough (store-bought dough works too)
- Extra-virgin olive oil (for brushing and drizzling)
- Scoops of Cashew Cream (or substitute with ½ cup grated mozzarella cheese)
- 2 tablespoons chopped red onion
- ½ (14-ounce) can artichoke hearts, drained and quartered
- ⅓ cup roasted red peppers and/or roasted tomatoes
- Dollops of pesto (store-bought or homemade)
- Fresh basil leaves (for garnish)
- Red pepper flakes (optional, for added spice)
Step-by-Step Instructions
- Preheat the oven to 450°F.
- Cook the sausage: Cut the plant-based sausage into small pieces. In a small cast-iron skillet over medium heat, cook the sausage until browned, 1 to 2 minutes. Set aside.
- Prepare the dough: Press the pizza dough into a dry 10-inch cast iron skillet, shaping a thicker rim around the edge for the crust. Prick the dough all over with a fork.
- Pre-cook the crust: Heat the skillet on the stove over medium heat for 2 minutes to help the bottom of the crust become crispy. Remove from heat.
- Assemble the pizza: Brush the crust with olive oil. Spread a thin layer of cashew cream (or sprinkle mozzarella cheese) as the base. Top with red onion, artichokes, roasted red peppers/tomatoes, and sausage pieces.
- Bake: Place the skillet in the oven and bake for 10 to 12 minutes, or until the crust is lightly golden brown and cooked through.
- Finish and serve: Top the pizza with dollops of pesto, a drizzle of olive oil, fresh basil leaves, and red pepper flakes (if desired). Slice and enjoy!
Creative Topping Combos to Try
Switch up your pizza game with these flavorful topping ideas! For a Mediterranean twist, try *kalamata olives*, *sun-dried tomatoes*, and *feta cheese*. If you’re craving something spicy, add *jalapeños*, *pepperoni slices*, and a drizzle of *hot honey*. For a veggie-packed option, toss on *spinach*, *mushrooms*, and *caramelized onions*. Don’t be afraid to mix and match—your cast iron skillet can handle it all!
Perfect Pairings for Your Pizza Night
Serve your cast iron skillet pizza with a fresh *arugula salad* tossed in lemon vinaigrette for a light contrast. Add a side of *garlic knots* or *marinated olives* for extra indulgence. Pair it with a crisp *white wine* or a cold *craft beer* to complete the meal. For dessert, keep it simple with a scoop of *vanilla gelato* or *dark chocolate squares*.
How to Store and Reheat Leftovers
Wrap leftover pizza slices in *aluminum foil* or store them in an *airtight container* in the fridge for up to 3 days. To reheat, place the pizza in a preheated *cast iron skillet* over medium heat for 3-4 minutes until the crust is crispy again. Alternatively, use a *toaster oven* at 350°F for 5-7 minutes to avoid a soggy crust.
Time-Saving Tips for Busy Cooks
Use *store-bought pizza dough* to cut down on prep time. Pre-chop your toppings the night before and store them in the fridge. If you’re short on time, skip the stovetop step and bake the pizza directly in the oven—just extend the baking time by 2-3 minutes. These small tweaks can make this recipe even more weeknight-friendly!
Why Cast Iron Makes the Best Pizza?
Cast iron skillets are perfect for pizza because they retain heat evenly, ensuring a *crispy crust* and *perfectly melted toppings*. The skillet’s ability to go from stovetop to oven makes it a versatile tool for this recipe. Plus, the more you use your cast iron, the better it seasons, adding a subtle depth of flavor to your pizza over time.
Cast Iron Skillet Pizza
Equipment
- cast iron skillet
Ingredients
- 1 3 to 4 ounce plant-based Italian sausage link*
- 14 ounces from 1 recipe Homemade Pizza Dough** see note
- Extra-virgin olive oil for brushing and drizzling
- Scoops of Cashew Cream or 1/2 cup grated mozzarella cheese
- 2 tablespoons chopped red onion
- 1/2 14-ounce can artichoke hearts drained, and quartered
- 1/3 cup roasted red peppers and/or roasted tomatoes
- Dollops of pesto
- Basil leaves
- Red pepper flakes
Instructions
- Preheat the oven to 450°F.
- Cut the plant-based sausage into small pieces. In a small cast-iron skillet over medium heat, cook the sausage pieces until browned, 1 to 2 minutes.
- Press the pizza dough into a dry 10-inch cast iron skillet, pressing a thicker rim of dough around the edge to shape the pizza crust. Prick the stretched dough all over with a fork. Heat the skillet on the stove for 2 minutes over medium heat. This helps the bottom of the crust become crispy.
- Remove from the heat and assemble the pizza. Brush the crust with olive oil. Spread a thin layer of cashew cream onto the dough as a base for the toppings, or sprinkle on the grated mozzarella cheese. Top with the red onion, artichokes, red peppers and/or tomatoes, and the sausage pieces.
- Bake for 10 to 12 minutes, or until the crust is lightly golden brown and cooked through.
- Top with dollops of pesto, a drizzle of olive oil, fresh basil, and red pepper flakes.