Cast-iron pans are one of the mightiest tools in your kitchen, capable of turning simple dishes into something special. One of their best (and most underrated) tricks? Taking basic store-bought pizza dough and transforming it into a slice that can hold its own against your favorite pizza spot. This cast iron pizza is all about adaptability: start with your go-to dough, layer on cheese and sliced Italian Herb Chicken Sausage, and you’ve got a reliable template for pizza night with endless possibilities. The payoff is classic cast-iron magic—a crust that’s crispy on the bottom, soft and pillowy on top, and finished with a glorious ring of caramelized cheese around the edges that just might be the best bite of the whole pie.
SERVING MULTIPLIER:
1X
2X
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4X
Ingredients
2 tablespoons olive oil
1 16-ounce ball of pizza dough (store-bought or homemade)
¾ cup marinara sauce
1 cup shredded mozzarella cheese
¼ white onion, thinly sliced
1 Italian Herb Chicken Sausage, sliced into thin rounds
1 small green bell pepper, sliced
Fresh basil leaves
Instructions
Prep Time: 10 min | Cook Time: 20 min | Servings: 1
1
Drizzle olive oil into a 12-inch cast-iron pan. Use a paper towel to spread it all over the bottom and sides of the pan.
2
Place the pizza dough in the skillet and flip to coat both sides in oil. Cover with plastic wrap and let sit at room temperature for 1 hour, until relaxed and easy to handle.
3
Use your fingers to press the dough out towards the edges of the pan—don’t force it! Cover with plastic and sit again for one more hour.
4
Once the dough is puffy and easy to shape, press it evenly to the edges of the skillet.
5
Preheat the oven to 475°F and set a rack in the middle position. Spread the marinara over the dough, reaching all the way to the edges. Sprinkle evenly with mozzarella, then top with the onion, sausage, and bell pepper (and yes—get that cheese right up to the edges).
6
Bake on the middle rack and bake for 15-17 minutes, until bubbly and golden brown.
7
Carefully lift the crust edge with a spatula and check the bottom. If it’s not deeply golden, set the skillet over medium heat on the stovetop for 1–2 minutes to crisp and brown the bottom.
8
Remove pizza to a cutting board and top with basil leaves. Cut into 6 slices and serve immediately.
