Cast Iron Skillet Pizza
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.
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.
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