Cast-Iron Skillet Deep Dish Pizza

This Cast-iron Skillet Deep Dish Pizza was as easy as shown on TV.  I picked up some pizza dough from the local pizzeria. Your local pizza parlor is happy to sell pizza dough and it’s really convenient especially for a weeknight meal. I believe most grocery stores carry pre-made pizza dough in their bakery department too. Either way, it’s a win-win!

Flat Leaf Italian Parsley


Sweet Basil (2)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (27)






Pizza Filling (2)

Balsamic Vinegar


Olive Oil

2020-12-04 09.54.17-1

Pizza Filling (3)

Pizza Filling (4)

Photo May 14, 4 02 20 PM

Dried Parsley Flakes


2020-05-02 07.35.06

Cast-Iron Skillet


2014-11-30-17-09-05 (1)

2014-12-26-18-20-09 (1)

Photo Apr 18, 7 13 10 PM







Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Yields: 2 (12-inch) deep-dish pizzas
Equipment: 2 (12-inch) cast-iron skillets, 4 medium-size mixing bowls, 1 (12-inch) sauté pan, rolling pin

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning.
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning
2 tablespoons of dried parsley flakes

Canola oil (to grease cast-iron skillets)
all-purpose flour
2 (16-ounce) balls of store-bought pizza dough
8 chicken cutlets, blackened and grilled, sliced on the bias, divided
5 tablespoons of olive oil
6 tablespoons of butter, unsalted
1 green bell pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 large onion, thinly sliced
4 garlic cloves, minced
2 tablespoons of balsamic vinegar
2 tablespoon of granulated sugar
1 tablespoon of Kosher salt, plus 2 teaspoons, divided
1 teaspoon of freshly ground black pepper, plus, 2 teaspoons, divided
1 cup of whole milk ricotta cheese, divided
1/2 cup of Pecorino Romano cheese, freshly grated, divided, extra for the top
2 cups of mozzarella cheese, freshly grated and divided, reserve a little back for the top
2 tablespoon of fresh basil leaves, finely chopped, divided
4 tablespoons of fresh Italian flat-leaf parsley, finely chopped, divided, extra to garnish the top
1 (24-ounce) jar of marinara sauce, divided

Preheat oven to 225-degrees F.
Start by adding the cutlets to a large mixing bowl. Add blackened seasoning, dried parsley and olive oil. Using your hands toss until all the cutlets are evenly coated.

Preheat a cast-iron skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil. Place three chicken cutlets into the skillet. Cook for 3 to 4 minutes on the first side, 2 to 3 minutes on the other side. Some of the cutlets may be slightly thicker and may need a little longer. Transfer to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter. Repeat this process 2 more times until all the culets are cooked.

Note: Cover the platter with foil, place it into the oven to keep warm.

Adjust oven temperature to 400-degrees F.
In a large sauté pan over medium-high heat add 2 tablespoons of olive oil, sliced onions, bell peppers, minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of freshly ground black pepper. Stirring frequently, cook until vegetables soften and become slightly brown in color, 5 to 7 minutes. Add balsamic vinegar and granulated sugar. Continue stirring and cook for another 2 to 3 minutes. Divide evenly between two mixing bowls.

Add the blackened chicken divided evenly between the two bowls containing the onion and pepper mixture, mix to combine

In another two bowls, divide evenly the ricotta, grated Pecorino Romano, mozzarella, Kosher salt, fresh ground black pepper, basil, and Italian flat-leaf parsley. Mix to combine and set aside.

Dust a flat surface and rolling pin with all-purpose flour. Roll the first pizza dough ball out into a circle, 14 to 16 inches in diameter.

Liberally oil both cast-iron skillets. Transfer the skillets to the oven until the pans begin to smoke. Immediately move the pans to the top of the stove, arrange the pizza dough in the bottom of both skillets allowing the sides of the dough to hang over the rim.

Start by ladling the one-quarter of sauce into each skillet covering the pizza dough, next, add 1 bowl of the ricotta cheese mixture spreading that out evenly, then arrange half the blackened chicken, pepper and onion mixture, finishing with another quarter of the sauce to each skillet. Top with a sprinkling of mozzarella and Pecorino Romano cheese.

Carefully tuck the dough inwards around the rim of both skillets. Brush each pizza crust with 1 tablespoon of olive oil. Transfer both skillets back into the oven for another 30 minutes. Oh WOW!, How great does this pizza look? Garnish with a sprinkling of finely chopped Italian parsley.

Allow the pizza to rest for 15 minutes. Cut and serve. There you have it, my Cast-iron Skillet Deep Dish Pizza.

A Good Tip: You can definitely make the filling for your pizza in advance.