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a cast iron skillet pizza with one slice out of it on a blue wooden table.
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5 from 2 votes

Pizza In Cast Iron

An easy, absolutely delicious deep dish pizza pie with a crispy crust!
Prep Time20 mins
Cook Time25 mins
pre-heat cast iron skillet10 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 368kcal
Author: Paige


  • cast iron skillet, 10"


  • 1 package Prepared Pizza Crust (store bought) about 12 ounces
  • 2 tablespoons Olive Oil, plus more for serving
  • 1 pound Chicken Sausage, bulk
  • 1 14.5 ounce can Diced Tomatoes, drained
  • ¾ cup Prepared pizza sauce
  • 1 clove Garlic, crushed
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ teaspoon Red Pepper flakes
  • ½ teaspoon Oregano, dried
  • 2 tablespoons Basil leaves, chopped, fresh
  • 2 cups Mozzarella Cheese, low moisture style, grated
  • ¼ cup Parmesan Cheese, grated, plus more for serving


  • Pre-heat the oven to 450 degrees. Use a 9 or 10" cast iron skillet for this recipe.
    Cook the sausage in a non-stick skillet until no longer pink. Drain any fat that may have accumulated on the bottom, then add the drained tomatoes, pizza sauce, crushed garlic, salt, pepper, red pepper flakes, oregano and one tablespoon (a couple of leaves) of the chopped fresh basil.
    Cook the meat mixture on medium until the liquid has evaporated, 4-6 minutes. It should be chunky!
    Let this mixture cool down while you prepare the pan and dough.
    Roll out the prepared pizza dough to a rough 14" inch circle, using a lightly floured rolling pin on a flat surface, like a clean counter.
  • Pre-heat the cast iron skillet by placing it on the bottom rack of the oven for 10 minutes. You can set it on a large baking sheet if you'd like, to make removing it from the oven a bit easier.
    Remove it from the oven, then add two tablespoons of olive oil, swirling it to coat the entire bottom and up the sides. Use a pastry brush, if needed, to help brush up the sides of the pan.
    Carefully transfer the rolled out pizza dough directly into the skillet - remember, the skillet is hot! and lightly press the dough into place, and up the sides of the skillet.
    Don't be concerned with how it looks at this point. The goal is cover the bottom of the skillet with the dough and 1 1/2" inches up the sides.
    Set the skillet back on the baking sheet to rest while you grate the cheese.
    Sprinkle half the cheese (one cup) on the bottom layer of the crust. Now spoon on all of the meat mixture on top of that, leaving about a inch or so border around the sides. Sprinkle the remaining cheese on top of the meat mixture.
    Next, sprinkle the Parmesan cheese on top, and brush the outter edges of the pizza dough with a little olive oil to help them brown.
    Bake on the bottom rack of the oven for 22-25 minutes. The edges will be golden brown and the bottom easy to lift with a spatula.
    To serve, sprinkle the pizza with a little more parmesan cheese, the remaining fresh basil (whole or chopped) and a drizzle of olive oil, if you like.
    Let the pizza rest for 5-10 minutes before slicing and serving.


  • Bring your prepared pizza dough up to room temperature about 30 minutes before you start the recipe. I use a small bowl with some olive oil in it to prevent sticking.
  • If you aren't using fresh herbs, a good tip is one tablespoon of fresh herbs is roughly equivalent to one teaspoon of dried herbs.
  • Be sure to use low-moisture mozzarella cheese, but not the skim or no-fat kind. Two things: if you use a fresh mozzarella packaged in brine, your pizza crust will be soggy. This is bad. And if you use skim or no-fat mozzarella, well, lets just say your pizza will not be as melty and delicious as it was meant to be :)


Calories: 368kcal | Carbohydrates: 28g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 1426mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg