Pizza in one of my favorite foods, ever. I like it in any form; thin crust, deep dish, pizza bagels, you name it! The same goes for pizza toppings, you can’t go wrong with any of your favorite toppings, but it’s the method of cooking that gets that perfect crust which is key to any good pizza. Introducing…. cast iron skillet pizza! Starting the crust in a pre-heated skillet instantly starts cooking the bottom to lock in a perfect crunch, while finishing off on the oven creates ooey-gooey cheesy toppings. The mix of BBQ chicken, mozzarella and cheddar cheeses, and the fresh red onion, green onion and cilantro are the perfect combination for this crispy pizza.
I used a 10″ Lodge Cast Iron Skillet, but a smaller skillet can be used if you like a thicker crust.
Dough (recipe yields approximately ½ lb. dough):
⅓ cup warm water (110-115 degrees)
¾ tsp. yeast
1 tsp. olive oil
¼ tsp. salt
150 grams flour (just over a cup)
2 oz. BBQ sauce
8 oz. cooked chicken breast, cut into chunks
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
1 tbsp. diced red onion
Chopped green onion and cilantro, for garnish
To make the dough:
In the bowl of a stand mixer, dissolve yeast in warm water until frothy, approximately 2 minutes. Using the dough hook attachment, add olive oil, salt and flour and mix on low to combine. Scrape flour off sides as needed, and increase to speed 2 for 2 minutes, until dough clings to hook and bowl is clean. Form dough into a ball, put into an oiled bowl and cover with plastic wrap. Let rise until doubled in size, approximately 1 hour.
Preheat oven to 525 degrees. Once dough is ready, heat skillet on medium until preheated, but not smoking. Carefully press dough into hot skillet, stretching to edges with fingers, being careful not to touch the hot skillet! Cook on medium heat for two minutes, then start to assemble to toppings. Layer BBQ sauce, cheese, chicken and red onion and transfer skillet to oven until bubbly, about 10 minutes. Garnish with green onions, cilantro and serve.