lodge cast iron skillet pizza with pesto base, peaches and burrata

A Lodge Cast Iron skillet is must-have tool for homemade pizza, as it is effectively three tools at once: a pizza stone (for a crispy base), a pizza pan (for creating a perfect round shape), and pizza peel (for easy transport and and out of the oven). Compatible with covered BBQs and wood-fired pizza ovens, it's an outdoor entertaining essential. This summery cast iron skillet pizza recipe from Cook School Head Chef Grace features a vibrant pumpkin seed pesto base, topped with sliced peaches and fresh burrata cheese. 

Serves 2–4 (in a 26cm cast iron skillet)

Ingredients

Pumpkin Seed Pesto: 

2 cloves garlic
60g pumpkin seeds, toasted 
80g Parmesan 
120ml olive oil
80g basil leaves, shredded
Salt, to taste

Pizza Dough: 

190g bread flour, divided
4g fast action yeast
1/2 tsp (2g) salt
150ml lukewarm water
1 tsp (4g) honey
1/2 tablespoon (7g) olive oil

Topping: 

3 peaches, sliced
200g burrata or stracciatella cheese
30g mint leaves, shredded
Salt, to taste
Olive oil and balsamic glaze, for drizzling

Method

  1. Make the Pesto: Grind garlic with a pinch of salt, then grind in the toasted pumpkin seeds. Add basil, pinch by pinch, and grind, followed by the Parmesan. Finish by grinding in the olive oil, bit by bit. Taste and add more salt if needed. 
  2. Make the Pizza Dough: Pre-heat oven to 230°C fan. In a large bowl, mix 95g bread flour with yeast and salt. In a separate bowl, mix honey with lukewarm water and add to the flour-yeast mixture. Add the olive oil and mix with a wooden spoon for 3 minutes. Add the remaining flour and mix until incorporated. The dough should feel slightly sticky. On a floured surface, knead dough for about 5 minutes, until the dough looks smooth and elastic. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place. Punch dough down, and allow it to rise for another 10 minutes. Punch down again, and spread by hand or roller into your 26cm cast iron pan.
  3. Top and Bake the Pizza: Spread pesto over the base, add peach slices, and bake for 10-12 minutes, until the crust is golden brown. 
  4. Prepare Mint Salad: While the pizza bakes, toss mint leaves with olive oil, balsamic glaze, and salt.
  5. Finish and Serve: Take pizza out of the oven, scatter with the burrata and mint salad, and serve.

BK Tips

  • You can make your own balsamic glaze by reducing 50ml of balsamic vinegar with 1 teaspoon of caster sugar for 3 minutes over low heat, until it is sweet and sticky.
     
  • Always add the burrata after baking. Because it is a high-moisture cheese, baking it will make your pizza soggy.

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