Cast Iron Italian Chicken Pizza
Anything made in a cast-iron skillet always tastes great, and the same goes for this Cast Iron Italian Chicken Pizza. Made with plenty of cheese, Italian-seasoned ground chicken, and black olives, this cast iron deep dish pizza delivers all the flavor. Perfect for your next pizza night!
Looking for other tasty deep-dish pizza recipe ideas? Try my Chicago Style Deep Dish Pizza, Buffalo Chicken Meatball Deep Dish Pizza, or my Cajun Chicken Sausage Deep Dish Pizza Pie.
I have visited several great pizza cities over the years, including New York City and Chicago. It was through those experiences that I honed the art of pizza making. When you get the opportunity to taste some of the best across the country, it’s only right that you relive that experience at home.
When making pizza in a cast iron skillet (paid link), the most important part is the crust and the dough you use. It sets the foundation for the entire pizza. If the crust isn’t right, it can affect everything else. Next is the sauce, then the toppings — and fresh is always best when it comes to toppings.
There are several ways to prepare pizza, but in a cast iron skillet is my favorite. It results in a great combination of texture and taste – straight out of our oven. Using a cast iron skillet also gives the pizza more depth which is perfect for piling on those extra layers of cheese, vegetables, meats, etc.
This recipe falls right in the middle — not a traditional NY-style pizza, and not quite a Chicago deep dish pizza. It has the thinner bottom crust of the NY style and the deep center of a deep dish.
Ingredients for your Cast Iron Chicken Pizza:
- For the pizza crust: fresh pizza dough, pastry flour
- For the sauce: Muir Glen Organic Pizza Sauce
- Seasonings: Italian seasoning, parsley flakes
- Pizza Toppings: black olives, Monterey Jack cheese, and mozzarella cheese
Tip for Making Cast Iron Pizza
- It all starts with the dough because this is what literally keeps it all together. I purchase fresh dough from Whole Foods. Making cast iron pizza with store bought dough is the way to go.
- I use pastry flour on the counter when rolling and forming my dough. It doesn’t dry out your pizza dough and makes handling the dough a lot easier.
- I use organic pizza sauce on most of my pizzas (Muir Glen Organic Pizza Sauce) but feel free to use your sauce of choice. My other favorites are Don Pepino Pizza Sauce, Pastorelli Pizza Sauce, Rao’s Homemade Pizza Sauce, Pomi Pizza Sauce, and Yo Mama’s Classic Pizza Sauce
- Cook your ground chicken until the meat begins to turn white then remove from the heat to avoid overcooking. It will continue cooking in the oven.
- Once you add your dough to the cast iron skillet (paid link), load it up with all those great ingredients, then top off with cheese and olives.
- Feel free to add your favorite pizza toppings! Just ensure the toppings are not piled too high or come over the edge of the pizza dough before baking.
The heat retention of cast iron results in a perfectly crisp crust that can’t be beaten. Note: the hotter the pan, the more crisp the crust!
Give this Cast Iron Italian Chicken Pizza a spot on the dinner table for a tasty pizza night. Enjoy!
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Cast Iron Italian Chicken Pizza
- Total Time: 28 minutes
- Yield: 8 1x
Description
Anything made in a cast-iron skillet is always right on time, and the same goes for this Cast Iron Italian Chicken Pizza.
Ingredients
- 1 lb fresh pizza dough
- 1 lb ground chicken
- 1/4 cup Italian seasoning
- 1/2 cup Muir Glen Organic Pizza Sauce
- 1/2 tbsp parsley flakes
- 1/4 cup chopped black olives
- 8 oz Monterey Jack cheese block, cubed
- 12 oz Shredded Mozzarella cheese
- 1/3 cup pastry flour
Instructions
- Spread pastry flour over the kitchen countertop.
- Place the fresh dough onto the flour and begin to shape the dough into a circle using your hands. Finish shaping and flattening with a roller to a diameter of 13 inches.
- Add ground chicken and Italian seasoning in a large bowl and mix well with your hands. Cook ground chicken in a medium-heat pan until it is partially cooked, breaking the meat apart as it cooks.
- In a cast iron skillet (paid link), coat the bottom lightly with olive oil and add your rolled dough into the skillet. Fold the excess dough inside the skillet’s edge. Spread your pizza sauce evenly over the bottom of the dough.
- Chop your Monterey cheese block into small cubes and spread half over the pizza sauce. Add half of your cooked chicken to the skillet and spread evenly. Add the remaining Monterey cheese over the chicken.
- Add more chicken to the pan, saving a handful to the side for topping. Add shredded mozzarella cheese. Top the cheese with the remaining ground chicken, chopped black olives, and parsley flakes.
- Bake in oven at 400 degrees for 18 minutes. Allow pizza to cool, then serve.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Pizza
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 401
- Sugar: 1.2g
- Sodium: 144mg
- Fat: 10.5g
- Carbohydrates: 30.9g
- Fiber: 3.3g
- Protein: 50.4g
- Cholesterol: 144mg
Keywords: Cast Iron Italian Chicken Pizza, Cast Iron Pizza, Italian Chicken Pizza
My house now has the best pizza in town! The recipe was so simple that I doubted it would turn out for me–I was sure there was some baker’s tip I was missing. Nope. Deep dish pizza with exceptional crust in less than half an hour! My husband is over the moon about it!
Hey Katie! That is great to hear! Glad you enjoyed it. 🙂
This pizza looks insane good! i have to invest in a cast iron skillet…just to make this pizza!!
Thanks a lot Albert! I try to use the cast iron as much as I can because that’s what I grew up cooking with. My grandmother would use it for everything so once I figured out how to make pizza with it….it was over lol.
I love my cast iron AND pizza. This looks like a great pizza. I have long said that pizza is the perfect food. I mean, a human can get any nutrients they need to survive from a pizza, right?
Man Ben…I couldn’t agree with you more lol. I feel like I wish I could be a ninja turtle so I would have an excuse to eat pizza daily! I think we can get all of the food groups covered!