Cast Iron Deep Dish Pizza

Cast Iron Deep Dish Pizza


2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/4 cups warm water (110 degrees F)

2 cups all-purpose flour

2 teaspoons garlic salt

1/4 cup butter

2 cups all-purpose flour

1 tablespoon vegetable oil

Cooking spray

1/3 cup bulk pork sausage

1 (3.5 ounce) link bulk Italian sausage

2 tablespoons vegetable oil

1/2 cup pizza sauce

1/3 cup shredded mozzarella cheese

24 slices pepperoni

1/3 cup shredded mozzarella cheese

1 tablespoon butter, softened (optional)

1/8 teaspoon Italian seasoning (optional)

1/8 teaspoon garlic powder (optional)


Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a foam.

Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.

Coat a large glass bowl with 1 tablespoon vegetable oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.

While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.

Preheat oven to 400 degrees F. Grease a 12-inch cast iron skillet using 2 tablespoons vegetable oil.

Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.

Bake in preheated oven on the bottom rack until crust is golden brown. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Game Day Pizza Pockets

Pizza PocketsGame Day PIzza Pockets


1 tablespoon olive oil

8 ounces Italian turkey sausage

1 cup tightly-packed arugula

4 ounces cream cheese, room temperature

⅓ Cup grated Parmesan, plus ¼ cup

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 (13.5-ounce) package of store-bought pizza crust

All-purpose flour, for rolling out pizza dough

1 egg, beaten, for the egg wash

1½ cups marinara sauce, store-bought or homemade


Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, ⅓ cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees Fahrenheit. Roll out the pizza dough on a lightly floured surface to a thin 20-by-12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.