This quick and easy pizza skillet is like an amazing pan pizza baked and served in your favorite cast iron skillet, and it’s completely customizable!
We’re down to the last couple of weeks of the school year, and I have to admit that it seems like it’s been crazier this year than in any of the previous 16 school years that I have completed (sixteen!!! That’s just crazy.). I’m sure I probably say that every year, though. It just seems like this year I thought that things were going to slow down here at the end and they didn’t. Not at all. If anything, they picked up. That’s the nature of this job, though. You can’t predict anything. There are no patterns. And that’s okay…but I’m tired.
I’ve worked the last couple of summers, and this summer I don’t have to. That means two months of blogging bliss, so I’m excited to see what I can get done this summer. If I can only make it to summer break, anyway. I’ve been working on getting organized, determined to treat blogging like a full-time job this summer, just to see where it gets me. I’ve got a free event on the books with All-South Appliance, and I have some other stuff in the works too. Super-excited.
Right now, it’s all I can do to get dinner on the table at night. Since I ended my restaurant fast, all I want to do is go out to eat…you know, because I can. But I’m not gonna. I’m kind of obsessed with my Instant Pot (<–affiliate link), but I guess you guys probably don’t want Instant Pot recipes every day. I’ve occupied myself with finding meals that are equally easy and delicious.
When Philip and I first got married, every Friday night was pizza night. We bought a Mama Mary’s crust from the grocery store and topped it with store-bought “pizza sauce” (that’s what the label said!), grated pizza cheese (again, on the label), and pepperoni. It’s been a long time since I’ve bought a store-bought pizza crust, jarred pizza sauce, or grated cheese, but honestly, the homemade pizza that I make not is barely more difficult and it’s 1000% more delicious.
Every time I make pizza I remember how simple it is, and how happy it makes me to turn out something that tasty, that simply. I recently decided to make it a thick crust “pan” pizza by oiling up my cast iron skillet (preheated in the oven) and tossing the pizza crust in there, then topping and baking. I was not disappointed. My pizza skillet turned out perfectly…better than any thinner crust pizza I’ve ever made. I think that this pizza skillet might be my new “go-to” way to make pizza!
For an easy homemade take on thick crust pan pizza, try my pizza skillet!
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Yield: 2-4 servings
10 minPrep Time:
12 minCook Time:
22 minTotal Time:
- 3 tablespoons extra-virgin olive oil
- 12-16 ounces fresh pizza dough (make it yourself or buy a ball at the grocery store or your favorite pizza shop)
- 1/4 cup tomato sauce
- 1/2 teaspoon fresh oregano
- 4 ounces fresh mozzarella, thinly sliced
- desired toppings (don't overdo it or the pizza will get soggy)
- Place an oven rack in the highest position. Place a 10-inch cast iron skillet in the oven and preheat to 450 degrees. On a lightly-floured surface, roll the pizza dough out into a 10-inch circle.
- When the oven has preheated, remove the skillet and pour in two tablespoons of the oil, then swirl around to coat the bottom of the pan. Carefully transfer the circle of pizza dough to the pan. You'll have to do some arranging to fill up the whole pan; be careful not to burn yourself.
- Brush the top of the pizza dough with the remaining tablespoon of oil. Spread the tomato sauce on the dough, leaving about 1/2-inch of the dough at the edges. Sprinkle the oregano over the sauce. Top with the cheese and desired toppings.
- Bake the pizza for 10-12 minutes or until the cheese is lightly browned. If desired, broil lightly for a couple of minutes to brown the cheese. Use a large spatula to remove the pizza from the pan and slice. Serve immediately.
Prep time does not include time to make your own pizza dough.