Cast Iron Pizza

My family favorite cast iron pizza has an incredibly crispy crust that’s thick and fluffy on the inside. Ready in just 30 minutes and NO yeast! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 1

Cook Time 25

Total Time 26

Servings servings

Calories 164kcal

Author Arman Liew

Ingredients

1 1/2 cups self rising flour
1 cup Greek yogurt
1 teaspoon olive oil
1 cup marinara sauce
1/2 cup mozzarella cheese
1/2 teaspoon Italian seasoning
1/4 cup proscuitto
1/4 cup Arugula

Instructions

Preheat the oven to 180C/350F.
In a mixing bowl, combine the flour and Greek yogurt and mix until combined. If the dough is too thin, add more flour. If the dough is too thick, add more yogurt.
Transfer the dough onto a floured surface and knead several times.
Grease a 12-inch cast iron skillet. Transfer the dough onto it and press down until it reaches the sides. Brush the crust with some olive oil.
Spread marinara sauce over the top and then your favorite toppings, including cheese and prosciotto.
Bake the pizza for 20-25 minutes or until the crust is golden brown and the cheese has melted.
Remove the pizza from the oven, toss arugula over the top, and let the pizza sit for two minutes before slicing and serving.

Video

Notes

TO STORE: Store the leftover pizza or slices in an airtight container or wrapped in foil. They’ll stay fresh in the fridge for 2 to 3 days.

TO FREEZE: I don’t recommend freezing the leftover pizza because the crust becomes crumbly once it’s thawed.

TO REHEAT: You can retain the crispy, crunchy pizza crust by reheating the leftovers in a skillet in the oven or on the stove, or in the air fryer heated to 350ºF.

Nutrition