Pizza is so easy. I love the fact that there are few dishes (well, at least after the crust is made). Tonight, I made the best cast iron skillet pizza. I’ve had cast iron skillets on the brain – and on the stove top ever since the latest edition of Cook’s Illustrated showed up. This edition has some easy steps for seasoning and re-seasoning cast iron skillets. A few years ago, we bought a set of three. I have never been able to convince my love that he shouldn’t use soap with it. However, this weekend, I laid claim to one of the set and made it “soap free” for good! This required a bit of reseasoning. So there it was, a perfectly seasoned cast iron skillet – begging to be used. So I did. Deliciously too.
Cast-Iron Skillet Pizza Crust
1/2 cup sorghum flour
1/3 cup tapioca flour
1/2 teaspoon. sugar
1/2 teaspoon salt
2 teaspoons xanthan gum
2 Tablespoons dry milk
1 Tablespoon dry active yeast
1 teaspoon gelatin
2 teaspoons dried garlic/onion mix Wet ingredients:
3/4 cup of warm water
1 teaspoon olive oil
1 teaspoon cider vinegar
1/3 cup pizza sauce (half tomato sauce, half tomato paste. Season with oregano, salt, pepper, garlic, fennel and onion.)
3-4 turkey/chicken Italian sausage links, cooked and sliced thinly. (We use Applegate brand – it’s precooked)
1 and 1/2 cups mozzarella cheese.
other toppings as desired/available.
1. Preheat oven to 425F
2. Mix together the dry ingredients. Add wet.
3. Beat on high for 4 minutes.
4. While the mixture is being worked by the mixer, lightly oil a cast iron skillet with EVOO (Extra Virgin Olive Oil)
5. When done mixing, scrap dough into cast iron skillet. Using wet hands, press into the skillet and up the sides at least 2/3 – 3/4 of the way. Make sure to have the dough as evenly as possible on the bottom of the pan.
6. Bake crust for 10 minutes. It will puff up a bit while baking.
7. Remove from oven. Sprinkle crust bottom with cheese. Top with pizza sauce, turkey/chicken Italian sausages and mozzarella cheese.
8. Bake an additional 15 – 22 minutes until brown.Enjoy!