Cast-Iron Skillet Pizza

I would name this "Caprese Pizza." It's heavenly!

Cast Iron Skillet Pizza


  • 1 pound store-bought pizza dough, at room temperature
  • 1 ripe tomato, thinly sliced
  • 1/4 pound fresh mozzarella cheese, diced
  • Coarse sea salt
  • 2 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1/2 cup shredded fresh basil


  1. Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat for 5 minutes.
  2. Divide dough in half; roll one half into round 1 inch smaller than diameter of pan.
  3. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half the tomato slices over dough; scatter half the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
  4. Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half the olive oil.
  5. Cut into wedges; sprinkle half the basil over top.
  6. Repeat with remaining ingredients.

Prep: 10 min | Cook: 20 min | Yield: Two 9 to 10 inch pizzas

Recipe used with permission from Chef Mary Ann Esposito

Source: Filippo Berio