Cast Iron Skillet Greek Pizza

Inspiration: Bon Appetite

Virtually any cast iron skillet pizza can be made the same way. If you make one with a sauce, add right before adding the other ingredients, like that was hard to figure out.

Ingredients

12 oz store-bought pizza dough, room temperature 5 tbsp extra-virgin olive oil, divided 8 oz lamb chorizo, casings removed 8 oz spinach leaves Feta cheese crumbles, to taste

Preparation

1. Place a rack in the top-most position of the oven; preheat to 475°. Place dough on a work surface; drizzle with 1 tbsp oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.

2. Heat 1 tbsp oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl. Remove skillet from heat and carefully lay dough inside (use a spoon to help you extend dough all the way to the edges). Top with spinach, cooked lamb, and feta. Drizzle 2 tbsp oil over top. Peek underneath the crust—the bottom should be golden brown and crisp from the residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, and sprinkle salt and drizzle with remaining 1 tbsp oil.