a cast iron skillet pizza recipe with artichokes cream, mint & mozzarella

a cast iron skillet pizza recipe with artichokes cream, mint & mozzarella


No, I’m not fully done with pizza. This is the perfect season for homemaking it. TWD is back, Oscars are around the corner and my Netflix list is full. Which means… we need pizza!

I made a sourdough (lievito madre) pizza crust: it is fairly more digestible and has a great taste. I also tried the cast iron skillet pizza.


artichokes pizza recipe

Course street food
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project




  • 2 artichokes cleaned and cut into chunks
  • 2-3 drops lemon juice
  • 1 tablespoon extra-virgin olive oil
  • salt
  • 1 fior di latte mozzarella
  • a few sprigs of mint leaves


  1. Mix all the dough ingredients (wood spoon, then your hands or mixer with dough hook). Add water gradually, a teaspoon at the time, until the dough gets together. Wait until a ball forms around the hook (or your hands). Work the dough a few minutes with your hands, then form a ball. Sprinkle some flour on the bottom of a bowl and place the ball in it. Cover it with a damp kitchen cloth and place the bowl in the hotter spot of your home (I put it next to the radiator). Let rise 4-5 hours.
  2. If you are doing this on day 1, you may refrigerate the bowl, covered with plastic, for a few days.
  3. Steam the artichokes chunks (stems included) sprinkled with a pinch of salt. 3-5 minutes should be enough to get them fork tender. Place then in a bowl and blend them together with 2-3 drops of lemon juice, another pinch of salt and the olive oil. You’ll probably still have some filaments, so go ahead and strain it.
  4. If you are on day 1, you may refrigerate the cream for a couple of days.
  5. Preheat oven to 390°F (200°C). Dice the mozzarella and let it rest in a drainer, for it to loose excess liquids.
  6. Divide the dough in 4 and roll it out (a circular shape that fits the skillet). Heat the skillet in the oven for about 5 minutes. Place the rolled out pizza crust on it and bake 10-15 minutes, until corners get golden. Remove the skillet and spread the artichokes cream all over the crust. Add the diced mozzarella. Bake again, 5-7 minutes, until the mozzarella melts and gets a golden crust. Sprinkle the skillet pizza with mint leaves and serve hot.

Of course, you can make margherita skillet pizza by adding the tomato sauce immediately, and the mozzarella on the last 5 minutes of baking.


enjoy skillet pizza!