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Recipe courtesy of Katie Lee Biegel

Easy Cast-Iron Skillet Pizza

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    205
    Total Fat
    11
    Saturated Fat
    4
    Carbohydrates
    17
    Dietary Fiber
    1
    Sugar
    2
    Protein
    9
    Cholesterol
    19
    Sodium
    380
  • Total: 30 min
  • Active: 10 min
This recipe is sponsored by Target. I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to “defend the honor of Neapolitan pizza.” To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900 degrees F (480 degrees C) wood-burning pizza oven. My mouth is watering just thinking about it. Let’s be honest, though, it’s not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for dough to rise, this is the recipe for you. Homemade pizza dough with just two ingredients—Greek yogurt and self-rising flour—and no wait time for it to rise. It’s food science at its best!
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Ingredients

2 tablespoons extra-virgin oil

1 cup (240 milliliters) Greek yogurt 

1 cup (125 grams) self-rising flour 

1/4 teaspoon kosher salt 

1/4 cup (60 milliliters) pizza sauce (jarred or homemade), such as Good & Gather™️ Traditional Pizza Sauce 

4 ounces (1 cup) (115 grams) grated low-moisture part-skim mozzarella, such as Good & Gather™️ Mozzarella Cheese 

2 tablespoons (1/2 ounce) grated Parmesan, plus more for serving, such as Good & Gather™️ Parmesan Cheese

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.  
  3. Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.  
  4. Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.  
  5. Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.

Adapted from “It’s Not Complicated: Simple Recipes for Every Day” by Katie Lee Biegel. Published by Abrams.

Categories:

Italian Pizza Restaurants Dairy Recipes Mozzarella Recipes Main Dish Vegetarian

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12 Reviews
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April A.

This worked great. I got a crispy crust using a non-preheated cast iron pan - cooked it 18 minutes, 1/2 of which I did on convect, other half not. The dough was super sticky but I did not add more flour, just wet my hands and smoothed it as best I could. Once it was time to brush on the pizza sauce, I smoothed it a little more. I also added toppings. It's a keeper!

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