Cast Iron Pizza
- Each pizza serves 1 to 2
- PREP: 5 minutes
- TOTAL TIME: 1 hour 15 minutes for 3 pizzas
When a really hot skillet becomes a pizza oven.
By using direct high heat from two directions (hot skillet on bottom, broiler on top), these pizzas cook in 1 to 2 minutes. The recipe is enough for multiple pies; the best way is to make one, watch it disappear in seconds, then make another and repeat so you’re always eating fresh, piping-hot, crispy-edged pizza.
(1-pound) ball of store-bought pizza dough (or your favorite recipe for 1 large pizza)
(14-ounce) can whole tomatoes, preferably San Marzano
tablespoons kosher salt
(8-ounce) ball buffalo (or other fresh) mozzarella, thinly sliced
tablespoons extra virgin olive oil
bunch fresh basil
Flour, for dusting
Shop this recipe
This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enough for one-pot meals, like chicken over a bed of potatoes, it can also fry up a whole lot of bacon, sear a few steaks perfectly, or bake a crusty pizza. Naturally nonstick for no-fuss cleanup Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required Glass lid is tempered and can handle a 350°F oven