Why did we start making our own grilled cast iron skillet pizzas on the Big Green Egg? I have lost count of the number of years we have been grilling pizzas. We started our pizza grilling experience by buying the Boboli premade crusts and premixed pizza dough in the rolls after we got tired of frozen pizzas. It left strange aftertastes in our mouths.
So, we decided to make our own grilled pizzas from scratch.
We tried several recipes and finally came out with our favorite version for the grill.
Once we bought a cast iron skillet, the whole pizza-grilling game changed! Just when you think you have something perfected-BOOM! You have a new favorite! That is how we all felt about the Grilled Cast Iron Skillet Pizza on the Big Green Egg recipe!
As with many of the cast iron recipes, the pan heats up to 450-500 degrees before any food goes on. It is blazing hot!
Grilled Cast Iron Skillet Pizza on the Big Green Egg
Drizzle olive oil in the skillet and brush it around with a cooking brush and get the sides oiled up. Gently place the dough into the skillet. The technique that works best or me is fold by circle of dough in half and then in half again (thinking triangular shape now) and unfold in the skillet being careful to not touch the pan. Haven’t burned myself yet!
Next add the sauce and cheese and close the lid. Watch the temperature as it will definitely change after having the lid open for a bit.
It only takes 5-7 minutes to finish the cooking. Don’t leave the grill, as this is a quick recipe. Definitely check the status of the pizza half way through. The cast iron gets very hot, and it is easy to burn this pizza. You might need to turn the cast iron if you have a hot spot on the coals.
At the 7 minute mark, take it off the grill and bring it inside. Let it sit for a minute or two and dig in. Don’t forget that the cast iron skillet will still be extremely hot!
If the dough and the cheese looks like it needs more time, don’t leave it on the grill. Once you bring it inside it will continue cooking due to the heat of the skillet. Try to think of baking cookies in the oven. You know how you should take them out right before they are fully cooked because they keep cooking on the cookie sheet? That is the same principle here.
My first couple of times grilling this, I kept it on too long and the bottom of the crust burned. I should have taken pictures to show you, but it was an ugly mess. It tasted fine, but it was not a pretty scene!
We have an awesome dough that we use for our grilled pizzas that is cooked straight on the grate. For this recipe, we wanted to try something different. We put together a delicious herb and parmesan dough recipe that we find works very good for the cast iron skillet pizza. We love it!
I am in love with my bread maker use it for most of my dough recipes. This is machine does all the work and worry for me and the dough comes out great every single time! Dump and go!
Love my bread machine!
Recipe Notes: Herbs can easily be substituted in this dough. Try basil, oregano, or even italian seasoning. Another great addition is freshly minced garlic. These substitutions take the flavor to a whole new level and it’s so much fun to experiment with different combinations.
Homemade Pizza Sauce
We have been making our homemade pizzas for many years, but it wasn’t until we stopped using store-bought pizza sauce that we really fell in love with the recipes. Store-bought sauce is loaded with preservatives, and had an aftertaste that we just did not enjoy.
It took us way too long before we changed our approach and made our own sauce.
I seriously don’t know why we didn’t use homemade pizza sauce in the first place. In the age of convenience and our rushed lives, it saved us a few minutes, but in the end, what we got was a lot of preservatives and lack of flavor.
The great thing with our homemade sauce is that it can be made ahead of time and even frozen for later use. This recipe served our family for two full rounds of grilled pizzas. Seriously, this just takes a few minutes to make and is easy to tweak to suit your tastes!
In the summer, we add more basil from Jason’s garden. In the winter, I use the dried herbs he stored jars in the spice rack. Play with it and have fun finding your version of a family favorite to an old classic!
Cast Iron Skillet Pizza for Big Green Egg
Basil Parmesan Dough
- 1 ½ tsp yeast
- ⅔ c water
- 2 c flour
- 1 tsp salt
- 4 tbs olive oil
- 2 tsp basil
- 3-4 tsp parmesan
- 28 oz can crushed tomatoes
- 1 tbs olive oil
- 2-4 garlic cloves depending upon taste
- 1 tsp oregano or Italian seasoning
Ingredients for Margherita Pizza
- 3/4 cup olive oil
- 1 c of pizza sauce recipe above
- 12 ounces of fresh mozzarella sliced
- 2-3 tbs fresh basil
Basil Parmesan Dough
- Place all of the ingredients in the breadmaker and press the dough cycle which will mix for 90 minutes. Dough is ready for immediate use afterwards.
Homemade Pizza Sauce
- Combine all ingredients into a small stove top pan. Heat to boiling and turn off. Set aside until ready to use.
Grilling the Pizza in the Cast Iron Skillet
- Heat up grill to 450-500 degrees. Place the cast iron skillet on the grill and heat it for 5 minutes.
- Press circular dough into the cast iron. This is very hot, so be careful.
- Spread 1/2 cup of sauce over the dough, add 1/2 of the mozzarella.
- Cook for 7-10 minutes.
- Remove from cast iron immediately. Sprinkle with basil.
- Repeat with the other half of the ingredients.
- The cast iron skillet will continue to cook the pizza after it is removed from the gill, so definitely remove the pizza from the pan if you don't want it to burn.
- Yields 2 cast iron pizzas.