Easy Cast Iron Pizza in Less Than an Hour

You will need a 10-inch cast iron skillet for this recipe.

For the crust:
In a large bowl, combine the flour, pizza yeast, sugar and salt. Add the warm water and the oil. Mix well, with your hands, until blended (approximately 1 minute). Add enough additional flour to form a soft dough, about 3/4 cup.

Knead the dough on a floured surface for approximately 4 minutes or until the dough is smooth and elastic-like. Add additional flour if needed. If the dough gets too sticky, rub some olive oil into the palms of your hands. It’s an instant fix!

Pat the dough with floured hands and set aside to let it rise for approximately 30 minutes. Once the dough has risen, pat it into the lightly greased cast iron skillet working the dough out evenly and create a crust up the edge of the skillet.

For the toppings:
Heat olive oil in a saucepan on medium heat. Add the garlic, and saute until fragrant. Add the sliced mushrooms. Sprinkle with sea salt and ground black pepper, and saute on medium-low heat for approximately 10 minutes or until mushrooms become tender. Remove from heat.

For the pizza assembly:
Preheat the oven to 425 F. Carefully spoon the cauliflower cream sauce evenly over the bottom crust of the pizza dough. Then layer evenly with half of the shredded mozzarella, the mushrooms, the artichokes, the remaining half of the shredded mozzarella, the scallions, and another drizzle of cauliflower cream sauce if desired. If you’d like, you can brush some olive oil on the outer crust.

Place the skillet on the lowest oven rack and bake for approximately 15 minutes or until the crust is brown and the cheese is bubbling. Remove from the oven and garnish with baby arugula and freshly grated Romano cheese.

Notes:
1. Fleischmann’s Pizza Yeast: If you cannot find this particular yeast, you can definitely work with another dough recipe without an issue.
2. Cauliflower Cream Sauce recipe can be found in my TastyKitchen recipe box or on the related blog link.