Print

Cast Iron Skillet Loaded White Pesto Pizza

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic cast iron skillet pizza loaded with creamy white sauce, vibrant pesto, melty cheeses, and colorful toppings. Crispy on the outside, tender inside, and bursting with flavor.

Ingredients

  • Pizza Dough: 1 pound – The chewy, crisp foundation.
  • Olive Oil: 2 tablespoons – Prevents sticking and adds flavor.
  • Garlic Cloves: 2, minced – Stirred into oil for a fragrant crust.
  • White Sauce: 1 cup (alfredo or homemade béchamel) – Creamy base for richness.
  • Basil Pesto: ¼ cup – Adds herby, nutty vibrance.
  • Mozzarella Cheese: 2 cups, shredded – Melty and gooey perfection.
  • Parmesan Cheese: ½ cup, grated – Salty, nutty boost.
  • Ricotta Cheese: ½ cup – Creamy dollops that melt into pockets of flavor.
  • Cherry Tomatoes: 1 cup, halved – Bursts of sweetness and acidity.
  • Red Onion: ½ small, thinly sliced – Adds sharpness and color.
  • Baby Spinach: 1 cup – A leafy green touch.
  • Salt and Black Pepper: To taste – Seasoning balance.
  • Fresh Basil Leaves: For garnish – A fresh, aromatic finish.

Instructions

  1. Preheat Your Equipment: Place your cast iron skillet in the oven and preheat to 475°F (245°C) for about 10 minutes.
  2. Combine Ingredients: Mix minced garlic with olive oil in a small bowl. Stretch your pizza dough on a lightly floured surface.
  3. Prepare Your Cooking Vessel: Carefully remove the hot skillet, brush with garlic oil, and lay in the stretched dough, pressing it up the sides.
  4. Assemble the Dish: Spread white sauce over the base. Dollop pesto across, then layer mozzarella, ricotta, cherry tomatoes, red onion, and spinach. Sprinkle with parmesan, salt, and pepper.
  5. Cook to Perfection: Bake for 12–15 minutes, until the crust is golden and cheese is bubbling.
  6. Finishing Touches: Let the pizza rest for 5 minutes, then garnish with fresh basil leaves.
  7. Serve and Enjoy: Slice right in the skillet or transfer to a board. Enjoy the rustic, sizzling presentation.

Notes

  • Note: Always preheat the skillet to achieve a crisp crust.
  • Note: Don’t overload with toppings to avoid sogginess.
  • Note: Reheat leftovers in the skillet for best texture.

Find it online: https://dishmio.com/cast-iron-skillet-loaded-white-pesto-pizza/