Cast Iron Skillet Pizza

Good morning!  I hope you all had a lovely weekend.  I can’t believe how chilly it was this morning when I headed to the gym.  I don’t think we’ve seen the 40s in 5 months.  Brrrrr….

But yesterday was not only gorgeous but it was the perfect day to visit the pumpkin patch.

We picked out several pumpkins and one perfect pumpkin that will be carved later this month.

Post-pumpkin patch, we prepped the dough and sauce for pizza.  A pizza and movie night was on tap.  It’s been quite a while since we made homemade pizza so I was pretty excited about dinner.

We used a crust recipe from How Sweet It Is and tried making the pizza in a cast iron.  And it worked perfectly.

But back to the crust…


It’s a fairly simple crust (not gluten-free) that uses a combination of all=purpose flour and white whole wheat flour.  If you make this crust, give yourself some time – it need an hour and a half to rest before baking.

In addition to the crust, we also made a homemade sauce.  Super simple but incredibly fresh tasting.  You won’t want jarred sauce again.

The sauce is a simple mix of peeled, whole canned tomatoes, olive oil, basil, salt and pepper.

Once the pizza had risen, I worked on prepping the toppings:  mushrooms, onions and pepperoni.  I sauteed both the onions and mushrooms in a mix of olive oil and butter.  The crust cooks super fast in the cast iron so you need to have the ingredients that you want cooked already cooked.  For the cheese, a combination of fresh mozzarella and goat gouda.


And I’ve learned that pizza is only made better with a nice glass of red wine on the side.




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