Table of Contents
Growing up, pizza was one of the first things I was allowed to make on my own. The dough was easy and Mom didn’t mind me experimenting at all. I would always go out to the garden and find what was ready to be harvested. That meant that each pizza was crafted around the fresh peppers, spinach, and tomatoes that were ready to be picked.
Not much has changed to this day. I still do the same thing today, catering my pizzas to match the season. This one is all about fall: sweet roasted squash with browned butter and caramelized garlic. For a bit of green, some Brussels sprouts and arugula on top. And to make it a pizza, mozzarella for melted perfection. This is now my fall cozy go-to recipe.
Why make pizza in a cast iron skillet?
Cast iron skillets can really be a workhorse in the kitchen. I use them weekly on the stove or in the oven. And why is that? Cast iron distributes and retains heat extremely well. So in this recipe, the pizza crust gets browned and crispy while in the skillet, which really makes it a great crust.
When you don’t have a pizza stone or pizza oven readily available, a cast iron skillet becomes the next best way to make pizza. And if you don’t have a cast iron skillet, this works well with a pizza stone or on a grill.
What constitutes as a pizza topping?
The short answer is… anything! There’s no reason to feel constricted by a few measly “traditional” pizza toppings. No way! It’s a big world out there full of toppings that go well on a pizza.
Each ingredient in this recipe works perfectly on this pizza. The roasted squash and Brussels sprouts give the sweet, savory, and roasted layers that you crave. The browned butter with roasted garlic sauce becomes the best backdrop for the toppings. And a little hit of fresh arugula gives that peppery, crunchy finish that makes this a winning combination!
Watch how to make this skillet pizza
Skillet Harvest Pizza
For the dough
- 2 cups bread flour
- 1 ½ tsp salt
- 2 ¼ tsp instant active dry yeast (one package)
- 1 cup warm water (100-110°F)
- 2 tbsp olive oil
For the pizza
- ½ lb butternut squash sliced into ¼-inch pieces
- ¼ lb Brussels sprouts cleaned and cut in half
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 1 head garlic
- 2 tbsp brown butter
- 4 oz fresh mozzarella
- ¼ cup dried cranberries
- chopped arugula (to garnish)
- 1 tbsp balsamic glaze
For the crust
- In a medium bowl, combine the flour, yeast, and salt. Pour in the water and olive oil. Using a fork or hands, mix to form a shaggy dough, about 2 minutes. Knead quickly into a cohesive mass to ensure all the flour is combined. Drizzle with olive oil, cover, and set in a warm place until the dough has risen about double in size, 1 to 1 ½ hours.
- Once risen, knead the dough into a ball and place it on a floured surface. Allow it to rest for 5 minutes and press or roll into a 14-inch circle for a 12-inch cast iron skillet. Transfer to a cast iron skillet, adjusting to fit as needed. Continue with the pizza toppings.
For the pizza
- Preheat oven to 425°F.
- Place butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Cut crossways on the head of garlic, removing just the top tips of the cloves. Place the garlic head in a square of foil. Roast the vegetables and garlic in the preheated oven until the squash and Brussels sprouts are tender and browned, 18-25 minutes, and the garlic is browned and soft, 30-40 minutes. Remove from the oven and set aside.
- Once roasted, squeeze the garlic into the brown butter. Mash the garlic into the butter to combine.
- Spread the garlic butter mixture on the prepared pizza dough. Top with dried cranberries, roasted vegetables, and slices of mozzarella. Make sure the dried cranberries aren't exposed to direct heat or they may burn. Before placing in the oven, drizzle the edges of the crust with 2 tsp of olive oil.
- Bake on the middle rack of a preheated oven until the crust is browned and the cheese is melted throughout, 20-30 minutes.
- Once baked, remove from the oven and cool for 5 minutes. Top with arugula, balsamic glaze, slice, and serve.