Asiago Mushroom & Onion White Pizza Skillet, Skillet Recipes and Tips
I have a great treat for you today! I’m sharing a delicious recipe for a white pizza. It is Asiago Mushroom & Onion White Skillet Pizza. It gets even more special, I’ve gathered some of the best cast iron skillet recipes from great bloggers and they are here to share the recipes, tips and why they love cooking in cast iron skillets.
You probably noticed that I’ve been sharing more and more cast iron skillet recipes lately. That is because I’m in love with my skillet. I honestly don’t know what in the world took me so long to get my own cast iron skillet. I remember my grandmothers having skillets and they cooked in them all the time. When I was young, I was intimidated by cast iron skillets, so I used regular cooking pans. I guess that a cast iron skillet would be intimidating to an 11 year old, not to mention heavy.
Well, now I braved a skillet and I am not giving it up. Cast iron skillets are great to have for everyone:
~They are practically indestructible and last for ages.
~ They are non-stick, as long as they are seasoned properly.
~They can be seasoned as often as needed.
~ They are great for light cooking because they don’t require much oil once seasoned.
~My favorite: you can use it to cook practically anything! Baking, saute, sear, stir-fry or fry. Use it to make dessert and savory dishes.
~Cast iron skillets heat through perfectly and evenly and therefore cook food evenly.
And of course…
Use it in self-defense!
Seasoning Your Cast Iron Skillet:
Before using your skillet for the first time, you need to season it. This simply means, coating it with a thin layer of oil and then baking it it. You are filling all the little pores with oil and creating a non-stick surface. Although, there is a little more to this process and you should do it properly.
First, rub the skillet with oil (vegetable, sunflower or canola) using a paper-towel to create a thin layer of oil. Just a thin layer, so the pan is dry but shiny with oil. Next, preheat the oven to 450 and place the skillet in the oven for about 30 minutes. Turn off the oven and let the skillet cool to room temperature (don’t take it out). You can repeat the seasoning process as often as you need to.
Cleaning and Drying Your Skillet:
Cast Iron Skillets should be washed very quickly, just to take off the surface oil and food leftovers. Rinse with a soft sponge and warm water, and dry thoroughly. Do not soak it or run it through the dishwasher! When it’s time to deep clean your skillet, check out this articles from The Kitchn.
How To Clean A Cast Iron Skillet
Best Way To Dry A Skillet
Asiago Mushroom & Onion White Pizza Skillet
This is a beautiful and easy pizza to share with your special someone! You will get a gourmet pizza without leaving your house. This recipe can use a homemade or store-bought pizza dough. (You can pre-make the dough ahead of time and keep it in the fridge for 2-3 days.) It is a white pizza made with fresh grated Aged Asiago cheese, mushrooms and shallots. It’s a great flavor combination!
Asiago Mushroom and Onion White Pizza Skillet, Skillet Recipes and Tips
Ingredients
- 1/2 lb prepared pizza dough you can even buy it in deli section
- 2/3 cup ricotta cheese
- 2 Tbsp fresh grated Asiago cheese
- 1 tsp minced fresh basil
- salt to taste remember, cheese is already salty
- 1/2 cup fresh grated Asiago cheese more if you want
- 3-4 baby bella mushrooms thinly sliced
- 1/2 medium shallot thinly sliced
- Little more fresh grated Asiago
Instructions
- Preheat the oven to 425 and lightly rub your cast iron skillet with vegetable oil (just a thin layer on the bottom and sides).
- Roll out your dough so it is the size of you skillet, 10 inches (if you have a 12 inch, you can use more dough or have thinner pizza).
- Place the dough in the skillet.
- In a small bowl, mix ricotta, 2 Tbsp Asiago cheese, basil and salt until all combined.
- Spread the ricotta cheese mixture over the pizza dough, evenly.
- Spread the freshly grated Asiago cheese over the top.
- Lay the sliced mushrooms and shallots on top of cheese, all over the pizza.
- Grade a little more Asiago on top of that.
- Bake for 20-23 minutes, until golden brown. If you want a little more golden top, turn on the broil for about 45 seconds but don't walk away while the broil is on.
- Make sure to slice your pizza out of the skillet.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wow, looks delicious! I do have one question, the dough you used, is it for “pan pizza” or is it more of a hand tossed variety? You know, pan pizza like “the hut” has. Is there a brand of pre-made dough you’ve tested and would recommend?
This looks so good! Featuring you today! 🙂
Thank you so much, Ginger!!
I STILL need to get myself a cast iron skillet! On my to do list!!
Oh yes you do 🙂
Thank you, Cathy!!
I just started using my cast iron skillet more and more recently. I’m loving how versatile it is! And this pizza rocks… looks SO good!
Thanks so much, Chris!
I hace used my iron skillets for lots of dishes but never pizza! I’m going to give it at try. Thanks for sharing all those other recipes.
You should definitely try it, Linda! Thank you!
I love my cast iron skillets and have several. Do not forget about other cast iron cookware. A griddle is a priceless kitchen item and I use my dutch oven constantly. It has been passed down through my family and I am sure it is at least 150 years old if not more. A wise investment in cookware not to mention the sentimental and historical value.
A griddle is on my “to get” list for sure! I didn’t even know about the dutch oven until last week. I remember my grandma had one but I didn’t realize they still sold them.
That’s amazing that this cookware last so long when take care of.
Thank you, Nana!