Cast Iron Skillet Greek Pizza

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

Crumbled feta, to taste

Preparation

1. Place a rack in the topmost position of the oven and preheat to 475°F. Place the dough on a lightly floured work surface and drizzle with 1 tablespoon of the oil, turning to coat. Stretch to a 10-inch round and cover loosely with plastic wrap.

2. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Cook the sausage, breaking it up with a wooden spoon, until browned in spots and cooked through, 5–8 minutes. Transfer to a small bowl.

3. Remove the skillet from heat. Carefully lay the dough inside, using your fingers to press it all the way to the edges. Top with the spinach, cooked sausage, and feta. Drizzle 2 tablespoons of the oil over the top. Check the underside of the crust — it should be golden and crisp from the residual heat. If not, set over medium-low and cook until golden, about 3 minutes.

4. Transfer the skillet to the oven and bake on the top rack until the crust is golden brown around the edges and the feta is browned in spots and bubbling, 10–14 minutes. Let cool for 5 minutes. Season with salt and drizzle with the remaining 1 tablespoon of oil.

Notes

Inspired by Bon Appétit.