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Easy Cast Iron Pizza in Less than an Hour

Skillet Pizza 1Some of my pals have been really looking forward to this ‘Easy Cast Iron Pizza in Less than an Hour’, so I’m excited to be writing it (and extra excited to eat the leftovers for lunch later.)

This was my first stab at making pizza dough from scratch. My fiance and I have big dreams that involve a stone pizza oven in our backyard and, with owning a pizza oven comes owning the responsibility of making amazing homemade pizza – obviously.

Considering the fact that I hate everything involved with baking, making a dough from scratch was intimidating to me. I honestly stood in the kitchen staring at all of my ingredients while nervously chewing my lip thinking, “Should I really do this? Can I do this? What if I fail? What if I fail at pizza? My soul will crumble into pieces. Is it worth the risk?”

Eventually I pulled myself together, rolled up my sleeves, and reminded myself that “The only barrier between you and success is yourself!” because I am my own motivational poster.

Just kidding – I’d never think like that – cheeseball. My real motivation was more along the lines of “If you f*%! this up, you don’t get pizza.”

My way of thinking is clearly the right way of thinking (for me) because my dough turned out dough-liciously, and I got to stuff my pie hole with crusty, cheesy goodness. I guess for me, true motivation lies less within wise words and more within fear of no pizza.

So now you’re probably thinking, “Okay, great. You’ve got pizza dough down pat. What’s with the white pizza?”

I wanted to experiment, that’s what.

The beautiful thing about pizza is that it’s versatile, so I’m going to share with you MY recipe, but you can add in and substitute whatever you’d like.

For sauce, I used my cauliflower cream sauce (you can find the recipe here). It’s delicious, flavourful, garlic-y, and smooth – a perfect accompaniment for the sauteed mushrooms, artichokes, shallots, mozzarella, baby arugula and shaved fresh romano cheese. In making the cauliflower cream sauce, you end up with a huge batch and you’re really only going to use maybe 1 cup of it for this recipe, but that’s a good thing. That’s a good thing because you can use the cauliflower cream sauce later in the week for something else – like pasta. Having a large batch of this stuff is never a bad thing, man.

I’m also thankful to have found yeast packets specifically for pizza dough. This dough is ready to go in 30 minutes and you don’t need any high-tech appliances – just your bare hands! Easy peasy.

Skillet Pizza 2

baby bella mushrooms

romano cheese

Skillet Pizza 4

Easy Cast Iron Pizza in Less than an Hour

A scrumptious skillet pizza that's ready in less than an hour with cauliflower cream sauce, sauteed mushrooms, artichokes, shallots, mozzarella, baby arugula and shaved fresh romano cheese.
Servings 4

Ingredients

CRUST1 cup of all-purpose flour

  • 3/4 cup of all-purpose flour keep separate
  • 1 packet of undissolved Fleischmann's Pizza Yeast See notes
  • 1.5 teaspoons sugar
  • 3/4 teaspoon sea salt
  • 2/3 cup very warm water 120-130 degrees F
  • 3 tablespoon olive oil

TOPPINGS1 tablespoon olive oil

  • 1 tablespoon minced garlic
  • 1 cup cauliflower cream sauce optional (see notes)
  • 1 cup mozzarella cheese shredded
  • 10 approx. baby bella or cremini mushrooms, sliced
  • 1/2 cup marinated artichoke hearts
  • 1 shallot sliced
  • Sea salt and ground black pepper to taste

GARNISHESBaby arugula

  • Freshly grated romano cheese

Instructions

CRUSTIn a large bowl, combine the flour, pizza yeast, sugar, and salt.

  • Add the warm water and the oil
  • Mix well, with your hands, until blended (approx 1 minute)
  • Add enough flour to form a soft dough - approx 3/4 cup.
  • Knead the dough on a floured surface for approx. 4 minutes or until the dough is smooth and elastic-like. Add additional flour if needed. If the dough gets too sticky, rub some olive oil into the palms of your hands. It's an instant fix!
  • Pat the dough with floured hands and set aside to let it rise for approx. 30 minutes.
  • Once the dough has risen, fill it in a lightly greased cast iron skillet working the dough out evenly and create a crust up the edge of the skillet.

TOPPINGSHeat olive oil in a saucepan on medium heat.

  • Add the garlic, and saute until fragrant.
  • Add the sliced mushrooms.
  • Sprinkle with sea salt and ground black pepper, and saute on medium-low heat for approx. 10 minutes or until mushrooms become tender. Remove from heat.

MAKING THE PIZZAPre-heat the oven to 425 degrees F.

  • Carefully spoon the cauliflower cream sauce evenly over the bottom crust of the pizza dough.
  • The layer evenly with half of the shredded mozzarella, the mushrooms, the artichokes, the remaining half of the shredded mozzarella, the scallions, and another drizzle of cauliflower cream sauce if desired.
  • If you'd like, you can brush some olive oil on the outer crust.
  • Place the skillet on the lowest oven rack and bake for approx. 15 minutes or until the crust is brown and the cheese is bubbling.
  • Remove from the oven and garnish with baby arugula and freshly grated romano cheese.

Notes

Fleischmann's Pizza Yeast: If you cannot find this particular yeast, you can definitely work with another dough recipe without an issue.
Cauliflower Cream Sauce recipe can be found here: https://www.killingthyme.net/2014/04/07/cauliflower-cream-sauce/

4 Comments

  • […] love using it as a creamy pizza sauce if I’m going for a non-traditional pizza — like this Easy Cast Iron Pizza. You could also mix it with rice to create a lazy-ish spin on a […]

    Reply
  • Corina
    July 18, 2015 at 4:15 am

    I love the idea of putting a cauliflower cheese sauce on a pizza – that’s something I’d never thought of!

    Reply
  • Thalia @ butter and brioche
    June 28, 2015 at 11:26 pm

    Ooh these pizzas look so healthy and fresh! Which is just how I like my pizza – not all cheesy, meaty and drenched in sauce. I totally need to give the recipe a go.

    Reply
    • danakristen.b@gmail.com
      June 29, 2015 at 7:24 pm

      Thanks, Thalia! I’m a sucker for pizza in all forms. I figured making something really fresh and light was suitable for the summer, though! And hey, any excuse to put some cauliflower cream sauce to use :)

      Reply

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