Spicy Cast Iron Pizza

[SteveF (Alpine)]

First off, thanks to @TCampbell for the inspiration for this dish! We started with some whole wheat dough we (gasp) picked up at our local Baron’s market. We topped it with uncured pepperoni, bacon, nduja, yellow bells, jalapeño, red onion, shrooms and a bunch of basil from our garden. Put on the gasser at about 575, but that was way too hot for a thick pizza like this. Thought the cold cast iron would slow things down, but nope. Backed down to about 350 after we started to get some early browning on top. In the end, spicy deliciousness!

 

[JimK]

That's an awesome looking pizza (and cast iron piece as well).

 

[Andrew IBSP]

Yum!

 

[Tony R]

Now you got me craving some

 

[JimZ]

Wow. You did this with a cold cast iron pan? Looks fantastic.

 

[Tim Campbell]

Thanks for the shout-out Steve. That pizza looks incredible. Now you got me wanting to try that combo

 

[Cliff Bartlett]

That is a very delicious looking pie Steve.

 

[SteveF (Alpine)]

Thanks everyone, we really appreciate it! I finished it off for lunch yesterday

 

[SteveF (Alpine)]

That's an awesome looking pizza (and cast iron piece as well).

Thanks, yeah we broke out the fine china for this one

we probably have about 50 pounds each of Lodge and LeCreuset cast iron. So basically 2 pieces of each