This Cast Iron Pizza with Italian sausage, onions, and creamy tomato sauce is quite irresistible. It is my absolute favorite combination of toppings because it is simple, salty, hearty, and a little sweet. I love topping this pizza with lots of fresh basil. It is one of my favorite dinners.
My favorite pizza topping is probably these sweet caramelized onions. I think it is the contrast of flavor that they create. The sauce, meat, and cheese is all very savory and salty. The sweetness of the onions pair perfectly with any of your favorite pizza toppings.
I also like to keep my pizzas simple with only a couple of toppings. I find the flavors to standout more and the dough doesn't get soggy.
This cast iron pizza is perfect to serve with a light and fresh salad, like my Kale Salad with Parmesan & Shallot Dijon Dressing.
Why Cast Iron
Cast iron retains heat extremely well. Restaurant pizza ovens get much hotter than a household oven. We want to try and emulate this environment. The cast iron pan will maintain high heat on the bottom and sides of our pizza crust.
The pizza won't stick and should easily come out of the cast iron skillet.
The cast iron pizza crust will be extra crunchy on the outside but still soft and and chewy on the inside. It is my favorite at home pizza cooking vessel.
This is the cast iron skillet I use and absolutely love! It has about a 10 inch diameter and comes pre-seasoned. This is extremely important. Make sure the cast iron dish you are using is seasoning properly. Check out this article for more info on seasoning!
Tips for Making the Best Cast Iron Pizza
- Use bread flour. Bread flour produces a chewier and more restaurant style pizza crust. All purpose flour can be substituted but it will produce a softer crust.
- Don't add too much flour. The dough will be pretty sticky. It will stick to the paddle or dough hook and your hands. That is totally okay! If you add too much flour, the dough will not rise as well.
- Find a warm place for the dough. Whether you use your oven or a warm sunny window sill, find somewhere warm for your dough to rise.
- Don't overwork the dough. After you punch down the dough, you will need to form it to the shape of the skillet. I do not like to roll the dough out or overwork it. You do not want to lose all of those air pockets.
- Let the dough rest. If you are having trouble stretching the dough, let the dough rest for about 5-10 minutes. Then continue to stretch it. It does not have to be perfect. The more you press and play with the dough, the tougher it will become.
- Let the sauce simmer. I like to let the sauce simmer for a bit so that all of the flavors can deepen. I do not recommend just combining the tomatoes and seasonings in a cold bowl.
- Don't under bake. You want to make sure the dough is cooked all the way through so that the crust is nice and crisp. I would err on the side of baking a couple minutes longer versus a couple minutes less.
Let's Get Cooking
- Make the dough. We will make the dough in the stand mixer. First things first we have to make sure our yeast is active by combining it with some honey and warm water. Next we will add the seasonings and the flour. Lastly, we need to knead the dough.
- Let the dough rise. The dough will thrive in a warm environment. I highly recommend using your oven. If you live somewhere where it is currently warm, leave the dough right near a sunny window.
- Transfer to the skillet. Make sure the cast iron skillet is well greased with olive oil. We will then transfer the dough to the skillet and begin to stretch it to the size of the skillet. The dough will want to keep shrinking. Let it rest for a few minutes and then continue to stretch it.
- Sauté the onions. The caramelized onions are one of the best parts of this pizza. We will sauté them with some salt, pepper, and brown sugar.
- Make the sauce. We will make a simple tomato sauce by simmering some spices and crushed tomatoes. You can also use your favorite jar of pizza sauce (see my variations section).
- Cook the sausage. We want to pre-cook the sausage before it goes in the oven to make sure it is cooked all the way through.
- Finish the sauce. We will finish the sauce with a little heavy cream (because this is how all of the best things end).
- Assemble the pizza. This step is pretty self explanatory, but we need to layer all of the toppings. I start with the sauce (of course), then add the onions/sausage, and lastly the cheese.
- Bake and cool. We want to bake this pizza for about 30 minutes. The top should be bubbly and golden. Finish with fresh basil leaves.
Cast Iron Pizza Variations
- Use store bought dough. You can use pre-made raw pizza dough. You will want about ¾ - 1 pound of dough. Whole Food's and Trader Joe's both sell pizza dough in the refrigerated section. Some local pizza places will even sell their pizza dough to you to cook at home. This is a great option, especially if you are short on time!
- Use your favorite jar of tomato sauce. If you have a jar of pizza sauce or marinara that you love use that instead of making your own. Omit the crushed tomatoes and seasonings and use 1 cup of the jarred sauce. Make sure you don't skip out on the heavy cream!
- Swap the cheeses. Use whatever your favorite cheeses are. I personally like a mix of fresh mozzarella and shredded. Parmesan or goat cheese is also a great addition.
- Swap or add different toppings. Use whatever meats and vegetables you like. The Italian sausage adds tons of flavor so it is my personal favorite. The caramelized onions add a touch of sweetness that pairs really well with the sausage. You can use pepperoni, ground beef, ham, bacon, etc. You can also sub the onions with sautéed mushrooms or spinach. Have fun with the toppings. My only recommendation is to not overload the pizza with too many toppings because the dough will end up soggy.
- Use a baking dish instead of a cast iron skillet. Even though I highly recommend using a cast iron skillet (like this one), you can use a square baking pan (8 or 9 inch). You can even bake this pizza on a pizza stone, pizza pan, or baking sheet. But like I said, cast iron is the best option!
Cast Iron Pizza (Sausage, Onions, Creamy Tomato Sauce)
This Cast Iron Pizza with Italian sausage, onions, and creamy tomato sauce is quite irresistible. It is my absolute favorite combination of toppings because it is simple, salty, hearty, and a little sweet. I love topping this pizza with lots of fresh basil. It is one of my favorite dinners.
4
servings2
hours30
minutes2
hours30
minutesIngredients
- Pizza Dough
⅔ cup warm water, around 110°
1 teaspoon honey
1 heaping teaspoon instant yeast (about half of a standard packet)
½ teaspoon dried rosemary
2 cloves garlic, minced
¾ teaspoon salt
1 ½ - 2 cups bread flour (can substitute all-purpose)
- Sauce
½ cup canned crushed tomatoes
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 Tablespoons heavy whipping cream
dash of chili flakes, optional
- Toppings
1 yellow onion, sliced thinly
½ Tablespoon brown sugar
½ pound ground Italian sausage
1 cup shredded Italian blend cheese
4 ounces fresh mozzarella, sliced
fresh basil for topping, optional
Directions
- Let's Make the Crust
- In the bowl of your stand mixer fitted with a paddle or dough hook, add the warm water, honey, and yeast. Whisk the mixture until well combined. Let stand for about 5 minutes. It should look bubbly.
- Add the rosemary, garlic, and salt. With the stand mixer on the lowest speed, add about ½ cup of flour at a time. Once the flour is incorporated, add another ½ cup. The dough has enough flour when it no longer sticks to the side of the bowl. The dough should be sticky.
- Knead for 2-3 minutes in the mixer or by hand. Grease the bowl that you mixed the dough in with olive oil. Form the dough into a ball and set into the bowl. Lightly grease the top of the dough.
- Cover the bowl with a towel or plastic wrap. Let rise for about 1.5 hours in a warm environment. The dough should double in size. If your oven has a proof setting or can be set as low as 100°, allow the dough to proof in the oven. If your oven will not go that low, preheat it to the lowest temperature. Once it heats, turn off the oven. Set your dough in the oven with the door slightly open for 30 minutes. Close the oven after 30 minutes for the remaining proofing time.
- After the dough is finished rising, punch it down. Grease a 10 inch seasoned cast iron skillet with some olive oil. Preheat the oven to 450°. Transfer the dough into the cast iron skillet. Begin to stretch the dough to fill the pan. If the dough wants to keep shrinking, let it rest for 5-10 minutes, then begin to stretch it again. Repeat this process until the dough is spread out. Slightly bring the dough up the side of the pan. Set aside while you prepare the toppings.
- Let's Prepare the Toppings
- In a large pan on medium high heat, drizzle about ½ Tablespoon of olive oil. Add the onions, sugar, a dash of salt and pepper. Sauté for about 10 minutes on medium.
- In a small saucepan on medium high heat, add all of the ingredients for the sauce besides the cream. Bring to a simmer. Turn the heat to low and cover. Let the sauce simmer while you prepare the rest of the toppings.
- Add the sausage to the onions. Sauté until browned and cooked through. Set the pan aside.
- Remove the sauce from the heat and stir in the cream.
- Let's Assemble the Pizza
- Spread all of the sauce on the pizza dough.
- Add the sausage and onion mixture.
- Finish by adding the shredded cheese and the fresh mozzarella. (Fresh mozzarella is not shown in the picture, but I added it after the shredded.)
- Bake for about 30 minutes. The toppings and cheese should be brown and bubbling. Let cook for about 5 minutes before serving. Transfer pizza to a cutting board using a large spatula before slicing.
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