Cast-Iron Pan Pizza

Is there ever really an occasion where pizza is not a solution to life’s problems, not an appropriate answer?  I’m struggling to identify that situation. As a celebratory accompaniment, a medium through which optimum catching up occurs, a means of personal expression, an easily reheated feast for one, or the mender of a broken spirit, pizza really is that one food that seems to captivate the universal cravings of the earth regardless of time, place, or condition. If we had to name a food for the ages, the worldwide culinary common denominator, I’m fairly certain that pizza would be just that.

I’ve made it a point to explore the realm of pizza as much as possible in my travels and my home cooking. At one point it used to be about finding the “best” wherever I went but in time I realized that this is an unachievable goal. With the countless varieties, styles, and cultural differences that surround pizza, it is impossible to place pizza on an arbitrary scale of betterness. Instead, I now focus less on picking apart its various aspects and rating them and more on enjoying what makes it unique as a whole and as a cultural creation and the satisfaction I get from it.

I recently learned about this cast-iron skillet pizza in an email I got from Bon Appetít magazine. The descriptions in the recipe alone like "perfect crispy and chewy texture," and "ooey, gooey, and just the right amount of messy," were enough to sell me on it.

The pizza lived up to all of the hype. Its non-recipe sort of format makes it totally customizable for different tastes and it’s crazy easy too, fitting into the “weeknight pizza” genre. A store-bought round of dough is pressed into a blazing hot cast iron pan, on goes a thick layer of tomato sauce and cheese and any topping you desire, though I would try to limit it to 2 or else things start to get a bit busy. The whole pan goes into an even hotter oven and emerges as an awesome thick-crust creation with this ridiculous ring of crispy and caramelized burnt cheese and sauce combo around the edge. And if you're like me, you probably will overdo it on the cheese so it drips to the bottom of the oven and causes smoke detectors to go crazy. It's normal. Knife and fork are optional, enjoyment is inevitable. After all, it is pizza.

Cast Iron Pan Pizza

Serves 4

Adapted from Bon Appetít Magazine

1 1-lb store-bought pizza dough ball

1 8oz can tomato sauce

1 Tsp. dried parsley flakes

½ tsp. dried oregano

1 tsp. salt

¼ tsp. garlic powder

olive oil

2-3 cups grated cheese (I used a combo of fontina and swiss)

A dollop of honey mixed with a good pinch of red chili flakes, thinned out with a little water.

A handful of basil leaves and grated parmesan

Toppings of your choice – I used cherry tomatoes and asparagus but any of your favorites would be great.

Preheat your oven to 525 degrees or as hot as it will go. Meanwhile combine your tomato sauce, parsley, oregano, salt, and garlic powder in a small bowl. Heat a 9-12 inch cast iron skillet over medium-high. The bigger the pan, the thinner and crispier your crust will be. Once it’s good and hot, sprinkle a little flour on the bottom of the pan and press in your pizza dough. Using a towel to hold the handle with one hand, carefully use your other hand or a spoon to press the dough up the sides of the pan.

Brush the dough with olive oil and sprinkle with salt and pepper. After a few minutes it should start to bubble. Spoon on as much tomato sauce as you would like. Save any extra for more pizza or to heat up with some spaghetti later in the week. Spread the sauce all the way to the edges so it hits the pan a little. Sprinkle on the cheese and add your toppings. Place in the oven for 10-15 minutes.

When the pizza has 1 minute left, brush on the honey-chili flake mixture so that it caramelizes during that last bit of cooking. When finished cooking, top with the basil and parmesan. Slice and enjoy immediately.