Easy Cast Iron Skillet Pizza, a fast and easy deep dish Pizza Recipe. A simple tomato sauce topped with skillet fried Mushrooms and Pancetta and lots of melty cheese!
Easy Cast Iron Skillet Pizza changed the way I make pizza. So easy and it cooks to perfection. My daughter says every time she eats it, it reminds her of Canada. She liked the deep dish type of pizza there. So do I for that matter.
She has also become a lover of any and all Pizzas from Naples, from Margherita to Fried, after tasting it while spending a few days with her friend in Naples.
And now that she has found a Pizzeria near our town that specializes in Pizza Neapolitan she is thrilled. They make the best pizza next to Naples so she says!
But back to this Easy Cast Iron Skillet Pizza, if you can’t get to Naples well this pizza is pretty darn good too. Especially with a simple tomato sauce, a stir fried mushroom and pancetta mix and add as much shredded mozzarella as you like.
More Cast Iron Skillet Pan Recipes you may enjoy!
I think it is pretty easy to find some good fresh Pizza Dough, whether you make your own dough, or you purchase it frozen or fresh from the supermarket or your local pizzeria or even in the supermarket in the fridge section, that’s where I usually get it.
One thing I do with the bought pizza is, if it is already formed into a circle, I knead the dough back into a ball, cover it with a towel (cotton) and let it rest for 30 minutes.
That makes it easier to roll and stretch into place. I then roll it into a new circle and place it in the pan.
Forming it to fit with the edges halfway up the skillet. Then I spread it with the simple tomato sauce and top with the stir fried mushroom mixture.
Easy Cast Iron Skillet Pizza
I bake it in a very hot oven and when it is done, I top it with the shredded cheese and bake it until the cheese has melted, a couple of minutes will do.
So good, and the perfect fast and easy weeknight meal, Pizza doesn’t have to be just for the weekend! Buon Appetito!
- 1 pre-made pizza dough
- 1 1/2 tablespoons olive oil
- 3/4 cup chopped mushrooms
- 3/4 cup chopped pancetta
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 cup water
- 1 cup diced tomatoes
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1/2 teaspoon basil
- pinch salt
Lightly oil a 10 inch Cast Iron Skillet with some olive oil.
Knead the dough back into a ball cover the dough with a towel (cotton) and let it rest for 30 minutes.
While dough is resting in a medium pan add the olive oil, chopped mushrooms and pancetta, spices and water, cook on medium until ingredients are slightly golden. Remove from heat.
While dough is resting, in small bowl add the diced tomatoes, olive oil and spices, stir to combine.
Pre-heat oven to 425°.
When the 30 minutes has passed, re roll the dough into a circle and place it in the prepared skillet. Top the dough with the tomato sauce and sprinkle with the mushroom pancetta mixture. Bake in hot oven for approximately 12 minutes or until dough is cooked (check underneath the pizza to make sure the dough is cooked). Top with shredded mozzarella and place back in the oven to melt the cheese, approximately 2-3 minutes. Enjoy!