Upside Down Cast Iron Pizza with Canned Mushrooms | Cook with Brooke
Upside Down Cast Iron Pizza with Canned Mushrooms
20 mins prepServes 4
An innovative upside-down pizza made in a cast iron skillet, featuring pepperoni, fresh jalapeños, and the controversial but beloved canned mushrooms, topped with mozzarella and Parmesan, and sealed with pizza dough before baking and flipping.
1. Preheat oven to 425°F (or whatever your dough says).
2. Preheat your cast iron. Stick the skillet in the oven while it heats up — it works way better when the pan is hot.
3. Prep the pan. Carefully take the skillet out (it’ll be screaming hot), make sure it’s well-seasoned, and give it a quick spray of olive oil for insurance.
4. Layer the toppings. Start with pepperoni, fresh jalapeños, and canned mushrooms. Sprinkle a little Parmesan over the top.
5. Add the cheese. A thick layer of mozzarella comes next.
6. Spread the sauce. Smooth pizza sauce right over the cheese.
7. Top with dough. Roll out your pizza dough and lay it on top. Tuck the edges down around the sides of the skillet so everything’s sealed in.
8. Bake. Return the skillet to the oven and bake until the crust is deep golden and almost burnt-looking.
9. Flip the pizza. When it’s done, run a spatula around the edges to loosen. Flip it out onto a cutting board or platter. Give the pan a couple of love pats — it will fall out.
10. Slice and enjoy. Watch that cheese pull and thank me later.
