Cast Iron Skillet Pizza

5 from 1 vote

This Cast Iron Skillet Pizza is sweet, smoky, cheesy, spicy and a Memphis favorite! It's the perfect at-home pizza night solution when you want something out of the ordinary yet easy, delicious and something everyone will love!

Prep Time15

Cook Time15

Total Time30

Course: Quiches and Tarts

Cuisine: American

Servings:

Author: Carol | From A Chef's Kitchen

Ingredients

Crust

2/3 cup very warm water 120-130 degrees F
1 envelope rapid rise yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
3 tablespoons canola oil or vegetable or olive oil, plus more for the bowl and skillet
1 3/4 to 2 1/4 cups all-purpose flour as needed

Toppings

3/4 cup barbecue sauce your favorite, divided
1 cup shredded Pepper Jack cheese divided
1 cup shredded Mozzarella cheese divided
1 (8-ounce) chicken breast cooked and diced
Thinly sliced red onion rings
Pickled jalapeno slices

Instructions

Crust

Preheat oven to 500 degrees. Place a dry, unoiled 12-inch cast-iron skillet on the bottom rack of the oven.
Combine water, yeast, sugar and salt in a large bowl and stir to combine.
Add 3 tablespoons oil and 1 cup flour. Stir until combined.
Gradually add enough of the remaining flour to make a soft dough. (Dough should form a ragged ball at this point and be slightly sticky.
Turn dough out onto a floured surface and knead, adding additional flour as necessary until smooth and elastic, approximately 4-5 minutes. The dough should spring back to the touch.
Drizzle a small amount of oil around the sides of the bowl you used to mix the dough.
Place dough into the oiled bowl, flip so the dough is covered with corn oil.
Let rest/rise for 10 minutes.
Place dough on a floured surface and roll to a 12-inch circle.
Remove the preheated skillet from the oven. Lightly brush the skillet with corn oil.
Keeping in mind the SKILLET IS HOT, carefully place the circle of dough in the skillet and press dough up the edges.

Toppings

Spread 2/3 cup barbecue sauce over the crust.
Top with 3/4 cup Pepper Jack cheese and 3/4 cup Mozzarella cheese.
Toss diced chicken with remaining barbecue sauce and scatter over the cheese.
Top with the desired amount of red onion rings and pickled jalapeno slices.
Bake for 15 minutes or until cheese is bubbly and crust is browned.

Notes

TIPS:

- Be sure to check the expiration date on the yeast package. Expired yeast is often the reason a dough doesn't rise.
- The water needs to be VERY WARM, preferably between 120º F and 130º F for the highest degree of success. If it's too cold, the yeast won't activate. The water shouldn't be extremely hot or steaming either as that will kill the yeast. It's always best to check the temperature with an instant-read thermometer if you have one.
- Add just enough flour to the dough each time to keep the dough from sticking.
- Using the heel of your hands, push the dough away in a rolling motion.
- Rotate the dough a quarter turn each time, add flour as needed, and repeat the fold, push, and turn steps.
- Continue kneading the dough, adding small amounts of flour to each ball until it is smooth and elastic.
- The properly kneaded dough should spring back from the touch.

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