PREP TIME 1 hour | COOK TIME 17 mins | TOTAL TIME 1 hour 17 mins | SERVES 2
This recipe was originally developed for and published in The Toronto Star, photo by Rene Johnston.
A friend recently said the cast-iron frying pan is the Little Black Dress of the cooking world. If you’ve been watching the 20-Minute Cooking School, you’ll know that I couldn’t agree more. This pan is perfect for so many recipes, from vegetarian okonomiyaki to pan-fried steak…and now, pizza!
I often make my own pizza dough, but store-bought is totally fine too. It will be much easier to roll out when it’s at room temperature (if you have the time). On the same subject, I make so much pizza for my son that I started using store-bought pizza sauce, too. He loves it and it eliminates a big step. I often make this for him when I’m going out for dinner and a babysitter is en route.
For everything you need to know about cast-iron pans, read this. Otherwise, turn on your oven, it’s pizza time!
Cast-Iron Pan Pizza
1 tbsp canola oil
Half a 750-g ball refrigerated pizza dough
½ cup pizza sauce
1 cup shredded mozzarella cheese
Choice of toppings
Pour oil into a 11-inch wide, 2-inch deep cast-iron frying pan. Add dough and turn well to coat it completely in oil. Cover pan with plastic wrap and let stand at room temperature at least 1 hour and as much as 8 hours.
Preheat oven to 450 F. Remove plastic wrap and use fingers to press dough so that it fills the pan in an even layer. Spread sauce over dough, then sprinkle with cheese. Add toppings as desired. Bake 12 to 15 min or until bottom of dough is deeply golden and cheese is bubbly. Let stand 5 min before serving.
TIP: Wax as poetic as you like with sauce and toppings here -- you're the Pizza Boss.
Click below for a printable version of this recipe.