Crispy Cast Iron Skillet Pizza with Cheesy Crust

Cast Iron Skillet Pizza is sweet, smoky, cheesy and a little spicy — a Memphis-inspired favorite. It’s an easy, flavorful choice for an at-home pizza night when you want something special, approachable, and crowd-pleasing.

A cast iron skillet is ideal for pizza: it holds and distributes heat evenly, creating a crisp, golden crust while keeping the toppings bubbling and hot. This Barbecue Chicken version mixes sweet barbecue sauce, melty cheeses, tender chicken and tangy pickled jalapeños for a well-rounded bite that’s become especially popular in Memphis-style kitchens.

Homemade pizza has a warmth that takeout and frozen crusts can’t match. Even if you sometimes use shortcuts like naan or flatbread for a quick meal, rolling your own dough and baking it in a skillet elevates the experience. Using rapid-rise yeast keeps the process quick and beginner-friendly, and kneading dough is oddly satisfying and therapeutic.

Origin of Barbecue Chicken Pizza

Barbecue chicken pizza originated with pizza innovators in California and quickly spread nationwide. Memphis, known for its barbecue tradition, embraced the idea and made it its own by favoring bold, smoky sauces and local flavor combinations. Today, many local spots serve their own spin on the dish.

How to Make Cast Iron Skillet Pizza

• Preheat the oven to 500°F and place a dry, unoiled 12-inch cast-iron skillet on the lowest rack to heat while the dough is prepared.
• Combine the dry crust ingredients in a bowl: start with 1 cup of flour (it’s easier to add more than to remove excess), one envelope of rapid-rise yeast, sugar and salt.
• Add 2/3 cup very warm water (120–130°F) and 3 tablespoons oil, then stir until a shaggy dough forms.
• Gradually add the remaining flour until the dough comes together in a soft, slightly sticky ball.
• Turn the dough onto a floured surface and knead about 4–5 minutes, adding small amounts of flour as needed until the dough is smooth and elastic and springs back when pressed.
• Lightly oil the mixing bowl, place the dough inside and turn to coat. Let it rest and rise for 10 minutes.

• Prepare toppings while dough rests: barbecue sauce, shredded Pepper Jack and mozzarella cheeses, cooked diced chicken, thin red onion slices and pickled jalapeño slices work beautifully.
• Roll the dough into a 12-inch circle on a floured surface.
• Remove the preheated skillet from the oven (use a thick towel or oven mitt — the handle will be extremely hot) and lightly brush the skillet with oil that has a high smoke point.
• Carefully place the dough in the hot skillet and press it up the sides to form a rim — use a heat-safe tool or measuring cup if needed to protect your hands.
• Spread 2/3 cup barbecue sauce across the crust, sprinkle with 3/4 cup Pepper Jack and 3/4 cup mozzarella, then toss the diced chicken with the remaining barbecue sauce and scatter it over the cheese. Add onion rings and pickled jalapeños to taste.
• Return the skillet to the oven and bake about 15 minutes, until the cheese is bubbly and the crust is browned.

When it comes out of the oven, the pizza will be sizzling: a crisp, slightly charred crust, bubbly cheese, and a smoky-sweet barbecue flavor that carries a mild heat from the jalapeños. Let it rest a minute or two, then cut into wedges and serve hot.

Tips for Working with Yeast

• Check the yeast expiration date — old yeast often fails to activate and the dough won’t rise.
• Use very warm water (120–130°F). Too cool and the yeast won’t bloom; too hot and you’ll kill it. An instant-read thermometer helps ensure accuracy.

Tips for Kneading Dough

• Add just enough flour to keep the dough from sticking, rather than adding a large amount at once.
• Use a folding and pushing motion: flatten the dough, fold it toward you, then push it away with the heel of your hands in a rolling motion.
• Rotate a quarter turn and repeat. Continue until the dough is smooth, elastic and springs back when lightly pressed.

More Pizza Recipes You’ll Love

• Chipotle Chicken Flatbread Pizzas with Avocado Sour Cream
• Flatbread Potato Pizza with Pesto and Smoked Mozzarella
• Italian Sausage and Bell Pepper Polenta Bake

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