Whether you’re a meat lover or vegetarian, there is one food that can always be customized to fit your dietary needs—pizza. It’s a staple at parties, game day celebrations, and sleepovers, and is oftentimes a last resort when dinner plans go awry. But, no matter the occasion, pizza is a favorite that brings families and friends together. What’s more, you can make pizza night fun and interactive by making your own. These three recipes for cast iron pizzas are sure to be crowd pleasers. Choose one, or make them all! From a classic marinara or pesto sauce to a unique butternut squash puree—these pizzas are definitely worth a whirl.
Pizza Dough Recipe
Ingredients:
- 6 ¾ cups all purpose flour
- 2 ½ cups water
- 1 teaspoon instant dry yeast
- 2 ½ teaspoons sea salt
- 1 ½ teaspoon sugar
- 1 tablespoon olive oil
Baking Pizzas on Cast Iron:
- Round, flat cast iron skillet
- 1 tablespoon flour
- ½ tablespoon sugar
- ½ tablespoon cornmeal
- Extra virgin olive oil
Directions:
In a medium bowl, combine the salt, yeast, sugar, and flour, and mix. Slowly begin to add water in small increments until the flour is fully incorporated. Add the oil and knead for about 4 to 5 minutes.
Divide the dough into 4 equal pieces. Using a digital scale, measure each portion to about 11.5 ounces or 326 grams. Shape each portion into a ball and place in a greased, sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours.
Preheat the oven to 450˚F. While the oven heats, preheat the cast iron skillet on the stove top on medium heat, and remove once the skillet has warmed. In a small bowl, combine the flour, sugar, and cornmeal—this mixture keeps the dough from sticking to the pan and creates a nice, crispy crust. Throw a few pinches of the cornmeal mixture onto the preheated skillet and drizzle with olive oil. Roll out the dough to the size of the cast iron skillet and spread across and top with desired toppings. Check on the pizza every 3 to 5 minutes, until the crust is golden-brown and the cheese has melted. Use one or two spatulas to lift the pizza off the skillet.
Meat Lover’s Pizza
Ingredients:
- 1 portion of pizza dough
- 1 tablespoon cornmeal, flour, sugar mixture
- Extra virgin olive oil, light drizzle
- 1 cup marinara sauce (recipe follows)
- 2 cups mozzarella, shredded
- Pepperoni, to taste
- Salami, to taste
- Meatballs, to taste (recipe follows)
Directions:
Preheat the oven to 450℉. Sprinkle the cornmeal mixture on the preheated cast iron skillet and drizzle with olive oil. Spread out the pizza dough and top with the marinara sauce, mozzarella, pepperoni, salami, and meatballs. Bake for 8 to 10 minutes until the crust is golden-brown and the cheese is melted.
Marinara Sauce*
Ingredients:
- 1 28-ounce can San Marzano tomatoes
- 6 ounces tomato paste
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
- ⅓ cup sweet onion, diced
- 6 cloves garlic, minced
- ½ cup chardonnay
- 1 basil leaf
Directions:
In a medium bowl, crush tomatoes with your hands. Combine tomatoes, tomato paste, oregano, salt, and pepper. Set aside. In a medium saucepan, heat olive oil and sauté onions until translucent. Add garlic and sauté for 30-60 seconds. Add tomato mixture and chardonnay. Stir to combine. Add basil on top of sauce, allowing to wilt into the sauce as it simmers. Simmer for 30 minutes. About ten minutes in, check for seasoning and add additional salt as needed.
Meatballs*
Ingredients:
- 1 pound ground beef
- 1 egg
- ½ cup bread crumbs
- ⅓ cup parmesan
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon dried parsley
- ¼ teaspoon chili flakes
- Salt and pepper to taste
Preheat the oven to 425℉. Combine all ingredients in a bowl and mix until well combined. Form 1.5 inch balls and place on a ungreased baking sheet. Bake for 15 minutes or until the meatballs reach an internal temperature of 160℉. Yield 20 meatballs.
*Marinara sauce and meatballs can be made ahead of time and refrigerated. Additionally, for a quicker pizza, use store-bought sauce and meatballs.
Broccolini, Brussel Sprouts, & Pesto Pizza
Ingredients:
- 10 ounces shaved brussel sprouts
- 8 ounces broccolini
- Sea salt and pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil, separated
- 1 portion pizza dough
- Cornmeal, flour, sugar mixture (recipe above)
- 1 cup pesto
- 2 cups mozzarella, shredded
Preheat the oven to 450℉. While the oven heats, heat a skillet on the stove top on medium heat until warm, add 1 tablespoon extra virgin olive oil, shaved brussel sprouts, broccolini, salt, pepper, red pepper flakes, and garlic powder, and sauté for 5 to 6 minutes or until the vegetables have wilted. Drizzle the preheated cast iron with cornmeal mixture and olive oil. Place the rolled dough on the cast iron and top with pesto, mozzarella, and sautéed vegetables. Bake for 8 to 10 minutes or until the crust is golden-brown and the cheese has melted.
Butternut Squash Pizza
Ingredients:
- 1 portion pizza dough
- 1 tablespoon cornmeal, flour, sugar mixture
- 3 tablespoons extra virgin olive oil, divided
- 2 cups butternut squash puree (recipe follows)
- 2 cups chopped arugula or spinach
- 1 tablespoon lemon juice
- 1 shallot, chopped
- ½ cup mozzarella, shredded
- Salt & pepper, to taste
Directions:
Preheat the oven to 450℉. On the stovetop, heat a skillet on high heat and add 1 tablespoon extra virgin olive oil and chopped shallots. Sauté for 6 to 8 minutes or until rapid bubbles appear. Reduce the heat to medium, until the bubbles subside and the shallots are golden brown. Transfer to a paper towel-lined plate to dry and season with sea salt to taste.
Drizzle the preheated cast iron with cornmeal mixture and olive oil. Place the rolled dough on the cast iron and spread with the butternut squash puree and sprinkle the mozzarella cheese and salt and pepper to taste. Bake for 8 to 10 minutes or until the crust is golden-brown and the cheese has melted. While the pizza bakes, in a medium bowl add the chopped arugula, lemon juice, and 1 tablespoon olive oil, and combine. Top the the pizza with arugula and crispy shallots.
Butternut Squash Puree
Ingredients:
- 1 medium butternut squash, halved and seeded
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil
- Sea salt and pepper, to taste
Directions:
Preheat the oven to 425℉. On a roasting pan, place the squash cut side down and fill with ¼ inch water. Roast for 40 to 50 minutes or until tender. Once cooked, remove from the oven and let cool. Then remove the outside peel and scoop out the squash. In food processor, pulse the garlic, salt, and pepper until broken into small pieces. Add the butternut squash and olive oil and puree until smooth.
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