Guys. Making a pizza in a cast iron skillet is amazing. I’ve never done it before and absolutely loved it. And the best part is that the whole thing takes about 3-4 minutes to cook! Normally I like a thin pizza, but there’s something about this pillowly crust that is heavenly. I didn’t even make it to the table, or to a chair for that matter, I ate half of it just standing in my kitchen like a PRO!
Pizza dough (you only need half)
1 cup Brussels sprouts, trimmed and washed
1/2 leek, trimmed and washed
2 small garlic cloves, chopped
Smoked mozzarella, sliced
Soppressata, thinly sliced
Salt and pepper, to taste
Honey, for topping (optional)
I purchased my dough from Whole Foods, as I was feeling lazy, but you can make your own if you like! I simply cut the ball in half and froze the other half for future pizza making.
To start, saute the garlic, leeks, and Brussels sprouts in a little olive oil until the greens have softened a bit. Salt and pepper to taste then set aside. Next, heat the cast iron pan on your stovetop over medium heat for 10 minutes.
Get your broiler going in the oven. Roll your dough out on a floured surface, making it about the size of your skillet. Have your toppings ready and on stand by, because once you place that dough in the skillet you need to add those toppings fast! Gently place your dough into the hot pan. It might not come out perfect, but that is OK. Top with the mozzarella, veggie mixture, and soppressata. Turn off the burner, and place the pan directly into the oven underneath the broiler. Cook for about 3-4 minutes, rotating the pan occasionally, until the crust is bubbling and has a nice golden color with few burnt bits. Remove from oven and let cool slightly before eating.
Serve with some fresh grated Parmesan cheese, and a drizzle of honey! I used Mikes Hot Honey which I LOVE and totally recommend. You could probably make your own version by mixing in some cayenne pepper with your regular honey if you like. ENJOY!