Cast Iron Personal Pan Pizza


It probably costs as much to make homemade Pizza as it does to buy Pizza. But think of all the fun you’ll  have making your own and there is nothing like the taste of homemade pizza.

The kids like this because everybody can make their own pizza exactly how they want it. How many times as a kid do you remember picking off the onions, pepperoni, green pepper……..well you get the picture.

Even if you don’t have a supply of Cast Iron Pans, make your own pizza on any pizza pan, just give it a try. However, if you have a set of different size Cast Iron Pans, even better!  Everyone can determine what size pizza they want by the pan size. You can reuse the hot pan. My husband made his Personal Pan Pizza first, then I made mine in the same Cast Iron Pan that he did. There was no need to wash it or even cool it down. That’s why I love Cast Iron Pans, season them correctly and they are virtually non stick!



Start by preheating your oven to

425 degrees. Grease your pan with oil.

I use bacon grease but olive oil is good too.

Once the oven is preheated put the

pan in for about 10 minutes.



While the oven and pan are preheating,

prepare your dough and ingredients.

Shape your dough to the size you want

before you put it in the hot pan. The

amount of dough you use depends on

how thick you like your crust.

Make an edge all around the dough.



Remove the pan from the oven after about

10 minutes. Immediately place the formed

dough into the HOT pan. If you heated the

pan properly it will sizzle when you drop

the dough into the pan. Don’t worry about

how it looks, you won’t see it once

you add your ingredients.



Use your favorite pizza sauce and spread

the amount you want onto the pizza dough

leaving about 1/2″ of the edge uncovered.



I like to add most of my cheese next. I do

this because it glues all my ingredients

together so they don’t fall off when I eat a

piece of pizza. I still add cheese on top too,

but the majority goes on now. Of course you

can make your pizza any way you like!



PEPPERONI – Now the fun part. Start

adding your favorite ingredients.



MUSHROOMS – These mushrooms may

look a little strange to you. That’s because

I used my dehydrated mushrooms on my

pizza. They were on sale a while back so I

washed them, sliced them and dehydrated

them. I soaked them for about 6 hours to

rehydrate them, drained and added to my pizza.



BACON – My bacon came right out of my

freezer. We cook up bacon 2 pounds at a time.

I save the bacon grease for future use, crumble

the bacon and put it in a freezer bag and

then the freezer. It is so easy this way and I

always have bacon for adding to any dish.



ONION – My last ingredient is onion.

I don’t like raw onions so I either cook

larger pieces ahead of time and then

place them on my pizza before baking or

cut them up really small, add them

to my pizza and then bake. Keep in mind

you want to do all these steps as quickly as

possible so that the Cast Iron Pan doesn’t

cool off too much. That’s where

preparation comes in handy.


Place your pizza into a 425 degree preheated oven. For this 10″ Cast Iron Pan Pizza, it takes exactly 18 minutes in our oven. So once you figure out the perfect time in your oven, it shouldn’t change. I took me a few times of making pizza to get my set time for a perfect pizza every time.

Now that your pizza is cooked, remove it from the oven and sprinkle more cheese on top. Even with all these ingredients, I was able to pick up a piece of pizza and nothing fell off.

The last step is VERY important. Remove your pizza from the Cast Iron Pan. Cast Iron will retain its heat and if you do not remove the pizza from the pan, it will continue to cook and possible burn your pizza crust. We use a rubber spatula to make sure the pizza is completely free from the pan and then slide it onto a large cutting board. Let it sit for a few minutes and cut into serving size pieces.

The pizza on the left is mine and the pizza on the right is my husbands. My husbands pizza has almost a many ingredients on his pizza as mine, however, he placed most of his ingredients under the cheese so you don’t see them.


Cast Iron Personal Pan Pizza

  • Difficulty: Easy/Intermediate
  • Print



  • 1 can pizza dough or make your own, use only the amount you need for your pan.
  • 1 can pizza sauce, about 15 oz
  • Any pizza topping you would like to use like onion, cooked sausage, green pepper, mushrooms, pepperoni…etc
  • 8-12 oz shredded mozzarella cheese
  • Bacon grease or olive oil to grease the pan.


  1. Preheat oven to 425 degrees.
  2. Grease a cast iron pan with bacon grease, olive oil or your favorite oil.
  3. Once the oven preheats, place your greased cast iron pan in the oven for about 10 minutes. Meanwhile, prepare your pizza dough and toppings.
  4. Remove the pizza dough from the can and place it on a lightly covered counter with either cornmeal or flour. Only use what you need for your size pan. Roll the dough to the size and shape of the pan you will be using. Make about a 1/2” edge.
  5. Chop all of your toppings so they can be spread on the pizza dough quickly.
  6. Remove Cast Iron Pan from the oven and carefully place the pizza dough into the HOT pan spreading to the edge with a slight lip on the edge. Be very careful not to burn yourself.
  7. Pour pizza sauce on the dough, sprinkle with cheese, add all of your chopped ingredients and put back into the oven. It takes exactly 18 minutes for our 10″ Cast Iron Personal Pan Pizza to cook perfectly. Keep an eye on your pizza until you determine the perfect time in your oven for your size pizza. The crust should turn a golden brown when done.
  8. Remove the Cast Iron Pan from the oven and sprinkle on more cheese. Immediately slide a rubber spatula under the entire pizza making sure it is loose. Slide the pizza out of the pan onto a large cutting board. Let the pizza sit a few minutes before cutting into serving size pieces.

Categories: Pizza


      • Hahaha that’s what we did when I started making them in the cast iron pan. I only had one large pan back then. I fell into an huge set of old CI pans by luck so now I have enough now that we make our own pan pizza. So good!

  1. Thanks for the recipe. I sometimes make a personal size tortilla crust pizza. Gotta precook the tortilla till it’s crispy, then add the precooked toppings and cheese, put a lid on and melt the cheese. Very few Weight Watchers points, but still yummy.

  2. I’ve a round cast iron griddle with a handle that I love to use for pizzas. The shallow edges make it easy to slide the pizza off the pan and onto a serving plate.

    • I am so jealous! I love to make pizza in my cast iron but I have frying pans. It comes out really well but I would love the griddle to add to my collection! I never thought about a griddle for pizza. Thank you! Also….you are so talented!

      • Thank you for your kind words! I got my 10.5 inch round griddle with a short handle directly from the Lodge co. – and I use it for everything: pizza, nachos, grilled cheese sandwiches, toast, egg in the middles…. just about anything that I’ll need to slide off and onto a serving dish. Though for nachos I just serve it directly on the griddle and cover the short handle with an oven mitt. Keeps the nachos warm while we eat. 😉 Love love love this griddle. I hope you’ll be able to get one for yourself! You are a very talented cook and I like your posts with recipes and directions! Thanks for sharing!!

  3. I made individual pizzas last night, but they were all alike. I have four little Calphalon perforated pizza pans that are really slick, but I still need to take each pie out and put it directly on the baking stone after they have set up a bit.

    Raw onions – Ewwwww! I gotta throw in with you on THAT! But they cook up enough on pizza. Also, because I am lazy, I usually use sliced scallions on pizza. Our pizza always comes out looking entirely brown instead of red, white, and green – I’m thinking maybe I should tone down the temperature of the oven, which I crank up to 500°. Will try your temperature recommendation next time. They taste fine, delicious even, but not so appealing to the eye.

    Virtual hugs,


    • Oh heck Judie, if it tastes great don’t mess with it…lol Not everything has to look perfect to eat it. I think preheating the cast iron skillet is what makes this one so good. I never thought about using sliced scallions or green onions on my pizza. I love them! Thanks for the tip and have a great Wednesday!🌹🌸🌷

  4. This looks amazing Diane, now I’m going to have to try the dough after all! I’ll let you know how it goes. Thanks for your detailed instructions and inspiration for my repetitious meal plans! C

  5. Yummmmmm Diane!!!!! We have one small cast iron pan. Not sure if it’s 8″ or 10″. I might need to give this a try on the long 4th of July weekend! Mine will be pepperoni, pineapple, onion, black olives with a side of Ranch to dip it all in.

    • Not you too? My grandkids put Ranch on everything, especially pizza….lol Let me know how it turns out. I burnt my first one because I didn’t know how long to cook it. Once I figured out the time it never changed. Thanks! ❤️

  6. I bought my first cast iron frying pan before Christmas and still have not used it. I think this might be a great start to using it. Pinning this post.

    • Cast iron pizza is the best! Just make sure you follow the directions by preheating the pan first. It took me 3 tries to get the cooking time right. First it was undercooked, then overcooked and finally just right. Sounds like the Three Bears story…lol

Leave a Reply