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Cast iron skillet pizza with golden crispy crust, bubbling mozzarella cheese, and fresh basil leaves, photographed outdoors near a campfire

Cast Iron Skillet Pizza

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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4 servings

Ingredients
  

  • 1 lb pre-made pizza dough store-bought fresh or refrigerated, brought to room temperature
  • 3 tablespoons extra virgin olive oil divided — for the skillet and brushing the dough
  • 1/2 cup pizza sauce store-bought or homemade tomato sauce
  • 1.5 cups low-moisture mozzarella cheese shredded
  • 2 tablespoons grated Parmesan cheese optional, for finishing
  • 1/2 cup pepperoni slices or your preferred protein topping
  • 1/4 cup sliced bell peppers any color, thinly sliced
  • 1/4 cup sliced mushrooms cremini or white button
  • 1/4 teaspoon crushed red pepper flakes optional, for heat
  • 6 leaves fresh basil torn, added after cooking

Instructions
 

  • Remove pre-made pizza dough from the refrigerator or cooler 20-30 minutes before cooking. This allows the dough to relax and come to room temperature, making it much easier to stretch without springing back.
  • On a lightly floured surface or clean camp table, gently stretch the dough into a rough circle approximately 10-11 inches in diameter — just slightly larger than your skillet.
  • Place your 10-12 inch cast iron skillet over medium-low heat on your camp stove or a stable campfire grate. Allow it to warm for 2 minutes.
  • Add 2 tablespoons of olive oil to the skillet and swirl to coat the entire bottom and about 1 inch up the sides. The oil should shimmer but not smoke.
  • Carefully lay the stretched dough into the oiled skillet, pressing it gently to fit and slightly up the sides to form a crust edge. Brush the top surface of the dough lightly with the remaining 1 tablespoon of olive oil.
  • Spread the pizza sauce evenly over the dough, leaving about a 3/4-inch border around the edge for the crust.
  • Sprinkle shredded mozzarella evenly over the sauce. Layer your toppings — pepperoni, bell peppers, mushrooms — evenly over the cheese. Add Parmesan if using.
  • Cover the skillet with a tight-fitting lid or tent a sheet of heavy-duty aluminum foil over the top to trap heat. This creates a mini oven effect to melt the cheese and cook the toppings.
  • Cook on medium-low heat for 12-16 minutes, checking the bottom every 4-5 minutes by lifting the edge gently with a spatula. The bottom should be deep golden brown and the cheese fully melted and bubbling.
  • If the bottom is golden but cheese is not fully melted, keep the lid on and reduce heat to low for an additional 2-3 minutes. If cooking at home on a stovetop, you can also place the uncovered skillet under a broiler for 2-3 minutes to finish the top.
  • Carefully slide the pizza out of the skillet onto a cutting board using a wide spatula. Let it rest for 2 minutes before slicing.
  • Top with fresh torn basil leaves and crushed red pepper flakes. Slice into wedges and serve immediately. Repeat with remaining dough or toppings for additional pizzas if needed.

Notes

Dough tip: Let dough sit at room temperature for at least 20-30 minutes before stretching — cold dough tears and fights back. Storage: Leftover pizza keeps in an airtight container for up to 3 days in the refrigerator. Reheat in a dry skillet over medium-low heat for 3-4 minutes to restore the crispy crust — avoid the microwave which makes the crust soggy. Camping tip: Pre-portion your toppings into zip-lock bags before leaving home to make assembly at the campsite fast and mess-free. Variation: Swap tomato sauce for garlic olive oil and ricotta for a delicious white pizza, or use BBQ sauce with shredded chicken for a smoky twist.
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