You don’t need a professional pizza oven to make an outstanding pizza—just a cast iron skillet and a regular oven. This Cast Iron Pan Pizza with Prosciutto and Goat Cheese delivers a pizzeria-quality crust and bold, balanced flavors. It’s approachable because it uses store-bought dough and jarred marinara, while finishing touches like prosciutto, tangy goat cheese, and a sweet balsamic reduction elevate it. A handful of fresh arugula adds a peppery note that brightens every bite. Simple to assemble and irresistibly good.
How to Shape the Pizza Dough
Instead of flour, use a light coating of olive oil on your work surface and hands when shaping this dough. Olive oil prevents sticking without drying the dough and adds a subtle, complementary flavor that works beautifully with prosciutto and goat cheese. Oil also helps the dough slide more easily when forming the final circle.
You can shape the dough with your hands or a rolling pin. If the dough keeps springing back, it means the gluten needs to relax—let it rest for about 15 minutes and it will become easier to stretch.
Using a Cast Iron Pan as a Substitute for a Pizza Stone
Pizza stones and commercial pizza ovens produce intense, even heat that helps dough rise quickly and form a crust that’s crisp on the outside and airy inside. A preheated cast iron skillet offers similar benefits because cast iron retains and distributes heat exceptionally well. Preheat the skillet so it’s very hot before baking—the result will be a crunchy, chewy crust with great oven spring and texture.
Balsamic Vinegar and Goat Cheese
Why do balsamic reduction and goat cheese pair so well? The tangy, creamy bite of goat cheese balances sweet and syrupy flavors, so a balsamic reduction—balsamic vinegar cooked down into a glossy, concentrated syrup—is a perfect match. The reduction adds sweetness, acidity, and depth that complement the richness of the cheese and the saltiness of prosciutto. Store-bought balsamic reductions are widely available, and they’re also versatile: drizzle them on salads, grilled chicken, roasted vegetables, or beef to add brightness and complexity.
Get the Recipe:
Prosciutto and Goat Cheese Cast Iron Pan Pizza
Pin
Rate
Ingredients
- 12 oz pizza dough
- 1 tbsp extra virgin olive oil
- 2–3 tbsp marinara or pizza sauce
- 1 tsp balsamic vinegar reduction
- 1/2 cup shredded mozzarella
- 4 thin slices prosciutto, cut into ~1″ strips
- 1/4 cup crumbled goat cheese
- Handful of arugula
- Extra balsamic reduction for drizzling
Instructions
-
Preheat the oven to 450°F (230°C). On an oiled work surface, shape the pizza dough into a round about 12 inches in diameter. Put 1 tbsp olive oil into a 12″ cast iron pan and transfer the dough into the pan so it sits in the oil.
-
Assemble the pizza in the pan: spoon 2–3 tbsp marinara or pizza sauce into the center and add 1 tsp balsamic reduction. Use the back of a spoon to spread the sauce and balsamic toward the edges. Sprinkle the shredded mozzarella evenly, then arrange the prosciutto strips over the cheese and finish with crumbled goat cheese.
-
Place the pan over medium-high heat on the stove for a few minutes until the bottom of the crust begins to brown. Transfer the pan to the top rack of the preheated oven and bake 10–14 minutes, or until the cheese is bubbling and golden and the crust is cooked through.
-
Remove the pan from the oven and let the pizza rest about 5 minutes. Top with a handful of arugula and a drizzle of additional balsamic reduction. Slice and serve.