The technique and Master Pizza Dough recipe are found in the book, “Artisan Pizza and Flatbread in Five Minutes a Day”.  You can play with toppings you have in your refrigerator - thereby, avoiding the grocery store - saving both time and money.

Equipment Needed:  8-inch cast iron skillet with a lid.


  1. -4 ounces Master Recipe Pizza Dough

  2. -1 to 2 Tablespoons prepared pesto  (Store-bought is fine)

  3. -Parmesan Cheese, to taste

  4. -Drizzle olive oil

  5. -1 to 2 slices Prosciutto, torn into pieces

  6. -Basil leaves, to taste


Heat the 8-inch cast iron skillet over medium heat on the stove.  Dust the surface of the refrigerated dough with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Flatten the dough with your hands and/or a rolling pin on a work surface.  Dust with flour to keep the dough from adhering to the surface.  If you have a mini pizza peel (or even a cake lifter will work) - sprinkle cornmeal on and transfer the dough.  Slide the dough to the preheated skillet (some of the dough may go up the sides).

Add the pesto and quickly spread over the top (I used an off-set spatula).  Sprinkle with cheese and drizzle with oil.  Cover the skillet and cook for about 4 minutes.  Don’t lift the lid, unless you smell scorching.

Turn on the broiler, remove the lid from the skillet and toast the pizza for 1 to 2 minutes to get a lovely crisp top crust.  Be careful not to cook too long or you’ll risk burning the toppings.  Remove the pizza from the skillet with a heat-proof spatula or even tongs will work.

Once the pizza is out of the broiler, I add the thinly torn slices of prosciutto.  If desired, you could place the skillet back under the broiler for a quick crisp - but I like the crisp crust in contrast with the warm, soft prosciutto.

Allow the pizza to cool slightly, preferably on a wire cooling rack.  Cut into wedges and serve!  ENJOY!!!