Spicy Honey Soppressata Cast Iron Skillet Pizza

This skillet pizza is the way to go for a delicious crispy crust and for a quick bake up - thanks to a sizzling hot pan that gives this pizza a baking head start.

How to make cast-iron skillet pizza

First you need a good heavy bottom skillet 9-12” cast-iron is totally fine. Any size pan is really fine, but just remember the smaller the pan, the thicker the crust will be and the longer it may need to bake. If deep dish-style pizza is your thing, go for the 9”. If you want a crispier crust, use a larger pan. You want to preheat the pan so it’s hot but not smoking (just watch your hands—and don’t grab the handle without oven mitts) that is why the pan is preheated in the oven. This kicks start the baking process. Drizzle the hot pan with some olive oil set the dough snugly in the pan (again, watch your fingers). Pull the sides of the dough up the sides of the pan so it doesn’t slump back down, being sure to distribute the dough evenly. Brush the top of the dough with olive oil. Then pile on your toppings and carefully put it in the oven to bake off for another 12-15 minutes and done! It’s that easy.

This is one of my favorite flavour combos when it comes to pizza. I’m definitely a pepperoni and cheese kind of girl and love a little heat. The addition of honey is so genius - I got the idea from a local pizza place and knew I needed to add it to the toppings list for the next pizza night. The sweet, salty, and spicy flavours go so well together. If you aren’t a fan of the heat just use regular salami - I promise you will be addicted to the sweet and savoury combo!!

This pizza comes together super fast if you have store-bought pizza dough on hand or if you have premade pizza dough. I have my favorite pizza dough recipe below that I love to make on Friday night in preparation for pizza night Saturday. It only needs 1-1½ hours to rest but I like to make it a day ahead. It’s easy but requires a little bit of elbow grease. It’s worth it and I always find kneading super therapeutic! It’s like an end of the week therapy session when I’m making my pizza dough. What I love about this dough is that it’s so versatile - if you want a thin crust style pizza your just stretch or roll it out thin - if you want a thicker crust it works as well - whether it’s thicker or thinner the texture is perfect - it’s got that slight chew that you want in your crust and the bottom and edges have a nice crunch. The edges puff up perfectly and it also gets those fabulous air pockets I love in pizza - even when your roll it. This dough behaves really well and responds well to just using your hands to stretch it out - but I like to get mine started with a few rolls to begin with and then I stretch it out by hand to the size I want it to be. Using store bought is totally acceptable though and even quicker so feel free to use whatever you like.

The same goes for the pizza sauce - store bought is totally fine but I have also included my go-to recipe for a super delicious thick and rich pizza sauce. It’s super easy to make and lasts in the fridge for at least a week so it’s easy to make ahead. Homemade always tastes better to me, but when it comes to getting dinner on the table fast I’m definitely not above a good store bought cheat.

Pizza night is always the best night of the week! This is one of my favorite ways to top mine with my go to - fool proof pizza dough and pizza sauce that I know you will love too! Weeknight pizza night will never be the same with this skillet version! Hope you try it! Happy pizza night - whichever night that is for you!

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Basic ingredients

Ingredients

• 1 pound frozen store-bought or homemade pizza dough, thawed and risen (homemade recipe below)
• ¼ cup olive oil
• ½ cup store-bought or homemade pizza sauce (homemade recipe below)
• 8-10 slices of good quality hot soppressata (or salami of choice)
• 6 ounces fresh mozzarella torn
• 6-8 fresh basil leaves torn
• ¼ cup of honey for drizzling
• Dried chili flakes for sprinkling (if you like the extra heat)

Directions

1. Place a 10-12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
2. Meanwhile, dust clean surface with flour and roll out or stretch the dough into a 14-inch circle(or 2 inches larger than the pan you are using).
3. Carefully remove the skillet from the oven with oven mitts and set on stove top. Remove mitts and drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, carefully pressing the dough up the edges.
4. Spread the sauce over the dough, making sure to get all the way to the edges. Place the soppressata over the sauce and top with the torn mozzarella. Brush the exposed dough with the remaining olive oil. Put oven mitts back on and transfer skillet back into the oven and bake on the bottom rack until golden brown, 12 to 14 minutes.
5. Transfer to a cutting board, top with torn basil, drizzle with honey and sprinkle with chili flakes, cut into slices and serve.
   
   
   
   

How To Make The Perfect Homemade Pizza Dough

Makes approx 2 large pizzas or 10-12 inch or can make 4 smaller sized ones (approx 1½-1¾ lbs dough)

Ingredients

• 2 tsp active dry yeast
• 1 tbsp honey (sub with sugar)
• 1 cup plus 5 tbsp of lukewarm water
• 1½ cups all purpose flour - plus more for dusting
• 1½ cups bread flour or “00” flour (sub with AP flour) *
• 2 tbsp olive oil
• 1 tsp salt

Directions

1. In a large bowl combine the yeast, honey, and water and stir well. Set aside for about 10 minutes to allow the yeast to activate and bubble up.
2. Add the flours, olive oil, and salt to the bowl and stir with a wooden spoon until a mass of dough begins to form. Turn the dough out onto a floured surface and put your timer on for ten minutes and start kneading.
3. Transfer the dough to a bowl that has been lightly greased and cover with plastic wrap. Place in a warm spot and let the dough rise and double in size for approx 1 ½ hours. If you’re making ahead wrap and place in the fridge to rise overnight. The next day when you plan to use it warm it on the countertop for approx ½ hour -45 min before using.
4. Once ready to use, punch down the dough and transfer to a floured surface. Cut the dough in half and shape both into balls if making two small pizzas, if making one larger one, leave as is
5. Preparing one at a time, roll the dough out with a rolling pin stretching it out as needed and transfer to pizza stone, sheet pan or cast iron skillet

* 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. Gluten levels have an effect of the chew factor or texture of your pizza crust. More information about 00 Flour is here. That being said if you don’t have any don’t sweat it, just swap it out for all purpose flour.

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How To Make A Simple Thick and Rich Pizza Sauce (salsa di pomodoro)

Makes about 3 cups, or enough for 2 pizzas (extra can easily be frozen)

Ingredients

• 1 can (28-ounces) whole peeled tomatoes, in juice (or crushed tomatoes)
• 1 small white or sweet onion, finely diced and minced
• 1 clove garlic, peeled and minced
• 3 to 4 fresh basil leaves
• 1 teaspoon dried oregano
• Pinch salt
• Pinch fresh ground black pepper
• Pinch sugar, optional
• 2 tablespoons olive oil, to saute

Directions

1. Empty tomatoes into a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
2. In a heavy bottom 2-quart saucepot, heat the olive oil, over a medium high heat.
3. Add the onions and saute until translucent. Add the garlic and saute about a minute until golden.
4. Add the crushed tomatoes to the mix. Stir well and bring to a simmer.
5. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week. Reserve extra sauce for another pizza or pasta.
   
   

Note

This makes a chunkier sauce. If you want a smoother sauce use crushed canned tomatoes instead of whole or after it has simmered you can use an immersion blender to smooth it out. If you want it thicker just continue to simmer it until desired thickness.

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