Easy Cast Iron Skillet Pizza with Roasted Vegetables
A crispy, golden-brown pizza with a chewy crust, made entirely in a single cast iron skillet. Topped with colorful roasted vegetables and melty cheese, it's a satisfying vegetarian meal that's perfect for a weeknight dinner.
Ingredients
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 2 tbsp olive oil divided
- 1 cup bell peppers mixed colors, sliced
- 1 cup red onion thinly sliced
- 1 cup zucchini sliced into half-moons
- 1 cup cherry tomatoes halved
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil torn, for garnish
- 1/4 tsp red pepper flakes optional
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat for a crispy crust or in the oven at 375°F for 10 minutes. Make-Ahead: The vegetables can be roasted up to a day in advance and stored in the refrigerator. The pizza dough can be prepared the day before and kept in the refrigerator. Variations: Swap the vegetables for mushrooms, spinach, or artichoke hearts. For a dairy-free version, use vegan cheese. Add protein like grilled chicken or chickpeas. Serving Suggestion: Serve with a simple arugula salad dressed with lemon vinaigrette.