Cast iron pan pizza from Cook's Illustrated Annual Edition 2020 (page 7) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on February 03, 2020

    Adding pepperoni on top boosted the flavor. Otherwise it was more like pizza bread, even when made in a 12" skillet. My family enjoyed it (it's pizza after all), but didn't love it as much as some other pizzas. It was easy to make.

  • Kinhawaii on January 11, 2020

    We enjoyed this - crust was easy to make, cheese formed a nice crunchy edge. We did only have diced tomatoes but since they go into the processor, they were fine. Also only have a 10 inch pan so it was more like bread with cheese but obviously that was due to the pan size, but if that’s what you like - cook time was the same. Our thick crust was still light & chewy. Also couldn’t find just Monterey jack in the market & only found it mixed with cheddar - but we still liked the taste with the mozzarella.

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