There’s something deeply satisfying about the sizzling, bubbling magic of cast iron skillet pizza. It’s the kind of meal that commands attention from the moment it hits the pan—crispy around the edges, perfectly chewy in the middle, and brimming with bold flavors.
Ingredients Breakdown
Pizza dough is your foundation here, and both homemade and store-bought varieties can shine. What matters most is that it’s brought to room temperature before stretching—it should be pliable and elastic to fit the skillet snugly. The cast iron works its magic by crisping the bottom while the oven finishes the top.
Instead of a traditional sauce, tomato paste offers intense, concentrated flavor. Paired with garlic powder, salt, and freshly cracked pepper, it forms a rich base that balances perfectly with the savory toppings. A little goes a long way, so spread it thin for maximum impact.
The cheese trio plays a starring role: fresh mozzarella melts into creamy pools, grated whole milk mozzarella adds body and stretch, and parmesan introduces a salty, nutty finish. Each layer builds on the last, creating a gooey, golden crown atop the crust.
Soppressata salami brings the heat. Its bold, spiced profile complements the tomato and cheese beautifully. Thinly sliced, it crisps around the edges during baking and infuses the pizza with flavor that permeates every bite.
The spicy honey glaze is a surprising but essential finishing touch. It’s a quick mix of honey, crushed red pepper, and a splash of water, brushed over the hot crust for a glossy, fiery-sweet edge that ties the dish together.
Cornmeal, often overlooked, is key to a flawless skillet bake. It prevents sticking and adds texture, giving your crust that satisfying crunch. Olive oil—used in the pan and drizzled on the dough—encourages browning and boosts flavor from the first sizzle to the final bite.
Step-by-Step Preparation Guide
Start by letting your dough come to room temperature. Cold dough resists stretching and tears easily, but relaxed dough rolls out like a dream and holds its shape in the pan.
Preheat your cast iron skillet over medium-high heat for a couple of minutes. This initial step creates a crisp base, locking in structure and flavor before the pizza even hits the oven.
Roll the dough into a 10-inch round and gently press it into the hot, cornmeal-dusted skillet. Push the edges up slightly to form a natural crust, then drizzle olive oil across the top for richness and browning.
Cook the dough for a few minutes until the bottom begins to crisp and puff. Remove from heat and quickly layer on the tomato paste, seasoning it with garlic powder, salt, and pepper.
Top the pizza with thin slices of soppressata, followed by torn fresh mozzarella and a full layer of grated mozzarella. Finish with a shower of parmesan and a final drizzle of olive oil.
Transfer the skillet to the oven and bake until the cheese is bubbling and the crust is golden brown—about 10–12 minutes. Keep an eye on it; every oven runs a little differently, and this pizza moves fast.
While it bakes, whisk together the spicy honey glaze. Once the pizza is out of the oven, brush the glaze around the crust’s edges while it’s still hot so it soaks in.
Let the pizza rest for a few minutes before removing it from the skillet. Slice into wedges, serve hot, and watch it disappear.
Recipe Tips
How to prevent sticking in a cast iron skillet
Generously dust the skillet with cornmeal or flour and ensure your pan is preheated before adding the dough. A thin layer of olive oil also helps create a barrier.
Adjusting heat to avoid burning the crust
Keep the stovetop heat at medium-high, and don’t leave the dough unattended. Watch for golden edges and lower the heat if it darkens too quickly.
Making the honey glaze brushable and balanced
Add just enough water to thin the honey without diluting the flavor. Mix well so the pepper flakes distribute evenly and don’t clump.
Using parchment for easier cleanup
You can line your skillet with a circle of parchment, but know it may slightly reduce the crispiness of the base.
Best way to cut and serve from a cast iron skillet
Transfer the pizza to a cutting board before slicing to avoid scratching your skillet and to make cleaner cuts.
What to Serve With This Recipe
Pair this bold skillet pizza with something light and refreshing. A peppery arugula salad dressed in lemon vinaigrette adds balance and freshness to every bite.
Roasted garlic bread or cheesy breadsticks make an excellent side for heartier appetites. The extra bread is perfect for scooping up any leftover glaze or melted cheese.
For drinks, reach for a craft beer with hoppy notes or a bold red wine like Zinfandel or Syrah. These options complement the richness of the pizza and cut through the spice of the honey glaze.
Pickled vegetables or briny olives add a sharp contrast and cleanse the palate between bites.
Frequently Asked Questions
Can I use a non-stick or stainless steel pan instead of cast iron?
Cast iron is preferred for its heat retention and crisping power, but a heavy-duty non-stick or oven-safe stainless steel pan will work in a pinch—just adjust cooking times as needed.
Is it okay to use regular pepperoni instead of soppressata?
Absolutely. While soppressata adds a unique spicy depth, pepperoni or even chorizo make tasty substitutes.
How do I store and reheat leftover skillet pizza?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F or on the stovetop in a skillet to bring back the crust’s crisp.
Can I double this recipe in a larger skillet?
Yes, but be sure your skillet is no larger than 12 inches and adjust baking time slightly—add a few extra minutes and watch the crust closely.
Creative Variations
Switch out the tomato paste for pesto or white sauce for an entirely different flavor profile. Both offer creamy, herbaceous alternatives to the bold red base.
Try other toppings like smoky bacon, sweet Italian sausage, or even sautéed mushrooms and onions for a more complex bite.
Layer in extras like roasted red peppers or jalapeños if you want more heat and texture contrast.
For cheese lovers, experiment with a blend of gouda, fontina, or provolone to create your own signature melt.
Cast iron skillet pizza brings together everything you crave in one sizzling, golden bite—crisp edges, gooey cheese, spicy salami, and that irresistible touch of honeyed heat. It’s quick, deeply satisfying, and endlessly adaptable. Whether it’s a cozy dinner for two or the star of pizza night, this bold pan-style pie deserves a permanent place in your recipe collection.
Ingredients
Cornmeal, for dusting the skillet
1 lb pizza dough, homemade or store-bought
2 tablespoons olive oil, divided
6 ounces tomato paste
Garlic powder, salt, and pepper, to taste
⅓ lb spicy soppressata salami, thinly sliced
½ lb fresh mozzarella, sliced or torn
1 cup grated whole milk mozzarella
2 tablespoons freshly grated Parmesan cheese
Spicy Honey Glaze
2 tablespoons honey
¼ teaspoon crushed red pepper
¼ teaspoon water
Instructions
Begin by preheating your oven to 500°F (260°C). If your pizza dough has been refrigerated, allow it to come to room temperature—this makes it easier to work with. Let it rest on the counter for 30 minutes or more, depending on your timing.
Lightly flour your work surface and roll the dough out into a 10-inch circle or large enough to fit the base of your skillet. If the dough is springy and keeps shrinking, let it relax for 10 more minutes to make shaping easier.
Place a 10-inch cast iron skillet over medium-high heat and allow it to heat for about 2 minutes. Once hot, sprinkle a generous layer of cornmeal or flour across the bottom to prevent sticking and to create a crispy crust.
Gently lay the rolled dough into the skillet, pressing it to fit evenly and reach the edges. Drizzle one tablespoon of olive oil over the top and spread it lightly with the back of a spoon or a brush. Let the dough cook undisturbed for 2–3 minutes until it begins to puff slightly and the underside turns golden—adjust heat if it browns too quickly.
Remove the skillet from the heat and quickly spread the tomato paste evenly across the dough. Season it with garlic powder, salt, and pepper to your taste. Arrange the spicy soppressata over the sauce, followed by the torn or sliced fresh mozzarella and a generous layer of grated whole milk mozzarella. Finish with a light drizzle of the remaining olive oil and a sprinkle of Parmesan cheese.
Transfer the skillet carefully to the preheated oven and bake for 10–12 minutes, or until the crust is deeply golden and the cheese is melted and bubbling with slightly crisped edges.
While the pizza bakes, prepare the spicy honey glaze. In a small bowl, stir together the honey, crushed red pepper flakes, and a splash of water until the mixture thins out enough to brush easily.
Once the pizza is done, remove it from the oven and allow it to rest for a few minutes. Use a pastry brush to coat the crust with the spicy honey glaze, infusing it with a sweet heat that complements the rich, salty toppings.
Carefully lift the pizza out of the skillet and onto a cutting board. Slice and serve immediately for best results.
Cast Iron Skillet Pizza Recipe
Ingredients
- Cornmeal for dusting the skillet
- 1 lb pizza dough homemade or store-bought
- 2 tablespoons olive oil divided
- 6 ounces tomato paste
- Garlic powder salt, and pepper, to taste
- ⅓ lb spicy soppressata salami thinly sliced
- ½ lb fresh mozzarella sliced or torn
- 1 cup grated whole milk mozzarella
- 2 tablespoons freshly grated Parmesan cheese
Spicy Honey Glaze
- 2 tablespoons honey
- ¼ teaspoon crushed red pepper
- ¼ teaspoon water
Instructions
- Begin by preheating your oven to 500°F (260°C). If your pizza dough has been refrigerated, allow it to come to room temperature—this makes it easier to work with. Let it rest on the counter for 30 minutes or more, depending on your timing.
- Lightly flour your work surface and roll the dough out into a 10-inch circle or large enough to fit the base of your skillet. If the dough is springy and keeps shrinking, let it relax for 10 more minutes to make shaping easier.
- Place a 10-inch cast iron skillet over medium-high heat and allow it to heat for about 2 minutes. Once hot, sprinkle a generous layer of cornmeal or flour across the bottom to prevent sticking and to create a crispy crust.
- Gently lay the rolled dough into the skillet, pressing it to fit evenly and reach the edges. Drizzle one tablespoon of olive oil over the top and spread it lightly with the back of a spoon or a brush. Let the dough cook undisturbed for 2–3 minutes until it begins to puff slightly and the underside turns golden—adjust heat if it browns too quickly.
- Remove the skillet from the heat and quickly spread the tomato paste evenly across the dough. Season it with garlic powder, salt, and pepper to your taste. Arrange the spicy soppressata over the sauce, followed by the torn or sliced fresh mozzarella and a generous layer of grated whole milk mozzarella. Finish with a light drizzle of the remaining olive oil and a sprinkle of Parmesan cheese.
- Transfer the skillet carefully to the preheated oven and bake for 10–12 minutes, or until the crust is deeply golden and the cheese is melted and bubbling with slightly crisped edges.
- While the pizza bakes, prepare the spicy honey glaze. In a small bowl, stir together the honey, crushed red pepper flakes, and a splash of water until the mixture thins out enough to brush easily.
- Once the pizza is done, remove it from the oven and allow it to rest for a few minutes. Use a pastry brush to coat the crust with the spicy honey glaze, infusing it with a sweet heat that complements the rich, salty toppings.
- Carefully lift the pizza out of the skillet and onto a cutting board. Slice and serve immediately for best results.
