CAST IRON PIZZA

Looking for a quick, satisfying meal? This cheesy, crispy, and chewy pizza is perfect for those busy weeknights and relaxed weekends.

Customize the toppings however you want and make it your own!

Ingredients

Ingredients

  • Pizza dough (Homemade or store bought at room temperature. About 1 oz per inch dough per inch diameter for regular or ½ or ¾ oz per inch for thin crust)

  • 1/2 lb Fresh El Chorizo Argentinian Porteño chorizo (removed from casing, 2-3 sausages)

  • 1 Red chili pepper Serrano or Fresno), finely diced

  • 1 Green chili pepper (Serrano or Fresno), finely diced

  • 2 cups Shredded Mozzarella (or a Monterey Jack blend for extra melt)

  • 1/2 cup Pizza sauce (or crushed tomatoes with a pinch of salt)

  • 2 tbsp Olive oil

  • Dried oregano and a squeeze of lime (optional finish)

Directions

2. Pre-cook the Chorizo

While the oven heats, place a small pan over medium heat. Brown the fresh chorizo for about 5 minutes, breaking it into small crumbles. Drain the excess fat (though a little left behind adds great flavor).

3. Add the Toppings

Spread the pizza sauce over the dough, going almost all the way to the edges. Top with half the cheese, cooked chorizo, diced red and green peppers, and remaining cheese (this "locks" the toppings in).

4. The Stovetop Start (The Secret Step)

Place the skillet on the stovetop over medium-high heat for 2–3 minutes before putting it in the oven. This jumpstarts the bottom crust, ensuring it gets crispy and golden rather than soggy.

5. Bake

Transfer the skillet to the oven. Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots.

1._Prep the Skillet and Dough

Preheat your oven to 475°F (245°C). Pour the olive oil into a 12 inch cast-iron skillet and coat the bottom and sides thoroughly. Place the dough in the centre and stretch it to the edges. Set aside.

  • If the dough shrinks back, let it rest for 10 minutes to relax the gluten, then try again.

Pro-tip! If you want an extra-crispy edge, sprinkle a little parmesan cheese around the very edge of the dough where it meets the skillet. It will caramelize into a "frico" crust.

Customizable Topping Idea!

Pineapple is often a topping in many Latin American dishes. You can easily make a homemade simple syrup using this method: 

  • Boil some leftover pineapple skins and core for 20 min.

  • Strain the liquid  to remove the skins and core.

  • Return the liquid to the pot and add sugar, approximately 10-20% of the liquid's volume. If you want it spicy add some cayenne or a chili pepper.

  • Boil down until the liquid is reduced by half. Note: All measurements are approximate. Adjust for your desired sweetness and consistency.

6. Extra Finishing Ideas

Since this has a Latin flair with the chorizo and peppers, a drizzle of honey or a squeeze of lime right before serving creates a beautiful "hot and sweet" or "hot and sour" balance.