There is something undeniably charming about a tiny cast iron skillet pizza. It could be the way the cast iron creates that impossibly crispy, golden-brown crust that rivals your favorite brick-oven pizzeria, or it’s the joy of having a whole pizza to yourself without having to compromise on toppings.
I first stumbled upon the idea of using my mini skillets for pizza during a “clean out the fridge” night. I had a little bit of dough left over, a few spoonfuls of pesto, and a serious craving for comfort food. I didn’t want to heat a massive pizza stone for a single serving, so I grabbed my 6-inch cast iron. The result? A mini cast-iron skillet pizza that was sizzling, bubbly, and totally crave-worthy.
If you’ve been looking for a fun date night idea or just a way to treat yourself after a long week, this recipe is it. It’s fast, it’s forgiving, and it’s perfectly sized. Plus, there is zero fighting over the last slice because the whole thing is yours!
Table of Contents
Tiny Cast Iron Skillet Pizza
Ingredients
For the Base
- 8 ounces high-quality pre-made pizza dough or half of one homemade dough recipe
- 3 teaspoons garlic-infused olive oil divided
For the Toppings
- ¼ to ⅓ pound ground Italian sausage turkey or beef work great!
- 6 tablespoons kale pesto homemade or store-bought
- ⅓ cup baby bella mushrooms thinly sliced
- ¾ cup shredded mozzarella cheese divided
Instructions
- Prep & Cook Sausage: Preheat your oven to 450°F. While the oven heats, cook the ground Italian sausage in a medium skillet over medium-high heat for 5-6 minutes. Break it up with a wooden spoon as it cooks until completely browned and cooked through. Transfer to a paper towel-lined plate to drain any excess fat.
- Prepare Skillets: Rub the inside of two small cast iron skillets (6-inch diameter works perfectly) with ½ teaspoon of garlic olive oil each. Make sure to coat both the bottom and sides thoroughly to prevent sticking and add flavor.
- Shape the Dough: Divide the pizza dough evenly between the two prepared skillets. Using your fingertips, gently press and stretch the dough to cover the entire bottom of each skillet, working it up the sides slightly to create a shallow bowl shape. It doesn’t have to be perfect—rustic is beautiful!
- Make Pesto Mixture: In a small bowl, combine the remaining 2 teaspoons of garlic olive oil with the 6 tablespoons of kale pesto. Mix well until smoothly combined.
- Layer the Toppings: Sprinkle 2 tablespoons of shredded mozzarella cheese onto the bottom of each pizza dough. Divide the pesto mixture evenly between the two pizzas, spreading it over the cheese layer. Top each with half of the sliced mushrooms and half of the cooked sausage. Finish by sprinkling the remaining mozzarella cheese over the top.
- Bake: Carefully place both skillets on the middle rack of your preheated oven. Bake for 18-20 minutes, or until the crust turns a beautiful golden brown around the edges and the cheese is bubbling.
- Cool & Serve: Remove the skillets from the oven (use oven mitts—the handles will be hot!). Let the pizzas cool in the skillets for 5 minutes before slicing. Serve directly from the skillet.
Nutrition
Why I Love This Small-Batch Method
Before we dive into the ingredients, I have to rave about the technique. Using a small cast-iron pizza recipe isn’t just about portion control; it’s also about achieving the perfect texture. The heavy iron holds heat incredibly well, which essentially “fries” the bottom of the dough in the olive oil while the oven heat melts the cheese from above.
It reminds me of those nostalgic personal pan pizzas we all loved as kids, but with a sophisticated, grown-up twist. You get that thick, chewy edge and a sturdy bottom that can withstand hearty toppings like Italian sausage and kale pesto.
Ingredients You’ll Need
To achieve the perfect balance of flavor and texture, you will need the following. I’ve outlined the specific measurements for two 6-inch skillets, but you can easily scale this up if you’re feeding a crowd.
- Pizza Dough: 8 ounces of high-quality pre-made dough (or half of a standard homemade recipe).
- Garlic-Infused Olive Oil: 3 teaspoons, divided. This is the secret to that savory crust!
- Italian Sausage: ¼ to ⅓ pound ground sausage. You can opt for turkey or beef depending on your preference.
- Kale Pesto: 6 tablespoons. Whether you whip up a homemade batch or grab a jar from the store, this adds a vibrant, zippy flavor.
- Baby Bella Mushrooms: ⅓ cup, thinly sliced for an earthy bite.
- Mozzarella Cheese: ¾ cup shredded, divided. I recommend shredding it yourself for the best melt.
Step-by-Step Instructions
Get ready to make the best pizza you’ve had in ages. The process is incredibly straightforward, and honestly, the smell of the garlic oil hitting the hot pan is enough to make this your new weekly ritual.
1. Prep the Sausage & Oven
First things first, get that oven nice and hot. Preheat it to 450°F. While it’s heating up, grab a medium skillet and set it over medium-high heat. Add your ground Italian sausage. You want to cook this for about 5-6 minutes, breaking it up with a wooden spoon as it sizzles.
Once it’s completely browned and cooked through, transfer it to a plate lined with paper towels. This step is crucial because draining the excess fat ensures that your tiny cast-iron skillet pizza doesn’t become greasy or soggy.
2. Prepare the Skillets
Now for the foundation of our crispy-crust cast-iron pizza. Take your two 6-inch cast iron skillets and pour ½ teaspoon of garlic olive oil into each one. Use a pastry brush or a paper towel to rub the oil all over the bottom and up the sides slightly. This not only prevents sticking but also fries the crust to golden perfection.
3. Shape the Dough
Divide your dough into two equal portions. Place a ball of dough into the center of each oiled skillet. Using your fingertips, gently press and stretch the dough toward the edges.
Don’t worry if it snaps back a bit; just let it rest for a minute and try again. You want to create a shallow bowl shape, slightly working it up the sides. Remember, we are aiming for rustic charm here, not geometric perfection.
4. Mix the Pesto Sauce
In a small bowl, whisk together the remaining two teaspoons of garlic olive oil with the six tablespoons of kale pesto. I love this little trick because it loosens the pesto slightly, making it easier to spread, and infuses even more garlic flavor into the base.
5. Assemble Your Pizzas
Here is where it starts to look like dinner. Start by sprinkling two tablespoons of mozzarella directly onto the dough of each skillet. Putting cheese under the sauce is a pro move that helps prevent the crust from getting soggy.
Next, divide the pesto mixture evenly between the two pizzas, spreading it over the bottom cheese layer with the back of a spoon. Top each skillet with half of your sliced baby bella mushrooms and half of the cooked sausage. Finally, crown your creations with the remaining mozzarella cheese.
6. Bake to Perfection
Carefully place both skillets on the middle rack of your preheated oven. Bake for 18-20 minutes. You are looking for a crust that is a deep golden brown around the edges and cheese that is vigorously bubbling and melted.
7. Cool & Enjoy
When you pull them out, be careful, those handles will be blazing hot! (Seriously, use good oven mitts.) Let the pizzas rest in the skillets for about 5 minutes. This settles the cheese so it doesn’t slide off when you cut it. Slice into wedges and serve right from the skillet for a fun, individual cast-iron pizza vibe.
Tips, Variations & Serving Suggestions
This recipe is incredibly versatile. While I am obsessed with the sausage and kale pesto combination, you can absolutely make this your own. Here are a few ways to switch up your cast-iron personal pan pizza:
- The “Meat Lover” Spin: If you want to dial up the protein, throw in some pepperoni or diced pancetta along with the sausage.
- Make it Vegetarian: Swap the sausage for roasted red peppers or artichoke hearts. Just be sure to pat any wet veggies dry so the pizza stays crisp.
- Sauce Swaps: Not a pesto fan? No problem. You can substitute with a classic marinara or a garlic cream sauce.
- Spicy Kick: I personally love adding a drizzle of hot honey right after it comes out of the oven. The sweet heat cuts through the richness of the sausage perfectly.
Nutrition Note
Nutritional information is approximate and may vary based on ingredients used. Per serving (1 pizza): ~650 calories, 28g protein, 35g fat, 55g carbs.
Storage & Reheating
If you somehow manage to have leftovers (which rarely happens in my house!), Store them in an airtight container in the fridge for up to 3 days. To reheat, toss them back in a skillet on the stove over medium-low heat. Microwaving crisps up the bottom again; however, it will make the texture chewy.
What to Serve With Your Skillet Pizza
Since this pizza is rich and savory, I like to pair it with sides that bring some brightness and acidity to the table.
- A Zippy Arugula Salad: Toss fresh arugula with lemon juice, olive oil, and shaved parmesan. The peppery greens cut right through the cheese and pesto.
- Roasted Broccolini: If the oven is already on, roast some broccolini with chili flakes on a separate sheet pan.
- Wine Pairing: A crisp Pinot Grigio or a light Chianti works beautifully with the herbal notes of the pesto and the fennel in the sausage.
FAQs
Can I bake a pizza in a cast-iron skillet?
Absolutely! In fact, it’s one of the best ways to mimic a professional pizza oven at home. The cast iron retains heat exceptionally well, ensuring the dough cooks evenly and develops that coveted crispy bottom that baking sheets often struggle to achieve.
What is the smallest size cast-iron skillet?
While you can find tiny decorative skillets (3.5 inches) meant for cookies or dips, for a functional mini skillet pizza recipe, the 6-inch or 8-inch skillets are ideal. They create the perfect single-serving portion that feels generous but manageable.
What are common cast-iron pizza mistakes?
The most common mistake is using cold dough, which is hard to stretch. Let your dough sit on the counter for 30 minutes before shaping. Another pitfall is overloading the toppings with too many heavy ingredients; this can prevent the center of the crust from cooking through, leading to a soggy bite.
Final Thoughts
There you have it: a tiny cast-iron skillet pizza that feels like a special occasion but is easy enough for a random Tuesday. I really hope you give this method a try. It’s fun, tactile, and consistently yields delicious results.
Once you master the dough-in-skillet technique, you’ll find yourself looking for excuses to make these little personal pies. Please let me know in the comments if you try the pesto combo or if you create your own unique variation!
Happy cooking!
