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Pete's Cast-Iron Pan Pizza

2 large tomatoes, seeded and drained, then chopped, or 2 20oz cans Italian plum tomatoes, also seeded and well drained
2 cloves garlic, chopped (chop finely if using the stir method below)
1/2 tsp dried red pepper flakes
1 cup tomato sauce
4 Tbsp tomato paste (I usually use a little more... 3/4 of the little can)
pinch of salt
freshly ground black pepper, to taste
1 teaspoon sugar
1 1/2 tsp fresh oregano or 1/2 tsp dried
1 1/2 tsp fresh basil, or 1/2 tsp dried

3/4 cup water, room temperature
1 tsp sugar
1 envelope yeast

2 cups white flour
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt

2 Tbsp vegetable oil
4 Tbsp margarine

1 or 2 chopped green peppers (or one green and one yellow like in the photo)
1 chopped onion
8 ounces chopped or sliced mushrooms
1 crumbled up Itallian sausage
1 sliced pepperoni (or linguica like in the photo)
2 cups shredded mozzarella
1/4 lb. sliced mozzarella (for bottom layer of cheese)

Stir yeast, sugar and 3/4 cup lukewarm water. Combine dry dough ingredients, and then stir in oils/butters... then add yeast water. This dough should be moist and coarse. Allow to rise in an oiled bowl (olive oil) until doubled in size.

While the dough is rising, stir together sauce ingredients in a medium size bowl.

When dough has risen, punch down and divide in half. Spread half of the dough out in lightly oiled (olive oil) 12-inch cast-iron pan. I used to fill the whole pan with the dough, but this keeps in too much moisture. Instead, spread out the dough in a rectangle shape. This allows the sides to be exposed to direct air/heat from the oven. You'll end up with a square-pan style pizza.

Preheat oven by cranking it up to Broil.

Slice up a chunk of mozzarella into slices. Place the slabs of mozzarella on top of the dough, then add sauce, then other ingredients and finally top with shredded mozzarella. Sprinkle oregano on top. I also heat the pan on the stove-top first. This helps the dough get a head start.

Turn heat down to 500 degrees(Fahrenheight), bake on 2nd to bottom rack for 10-12 minutes. Slide out of the pan onto a big cutting board or aluminum foil laid out on the counter.

You'll have plenty of leftover dough, toppings, cheese and sauce. I use these to make little french bread pizzas in the toaster oven down the road.

Submitted by: Pete on June 6, 2011, 12:25 am

This recipe is included in 3 recipe books.
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June 6, 2011, 11:01 pm:

 Nice texture once the dough is baked...I'm a garlic fanatic so I would add fresh minced garlic and even minced shallot to the sauce....yum! - Monique