Cast Iron Skillet Pizza for Breakfast

This is another recipe for those that collect Cast Iron Cookware and are not afraid to put it to use. These are little mini pizza”s done in #3 Cast Iron Skillets.

We normally make them for breakfast as a special treat. Don’t let that stop you from baking some and serving them at other meal times.

We make homemade dough the night before. After the first rise we cover appropriate sized balls of dough with olive oil. Place them in their own individual zip lock bags and store in the fridge over night….or for a couple days.

Take them out and let them warm up to room temperature (about an hour). Then work the dough into a well greased #3 Cast Iron Skillet.

Use well seasoned, 6 inch, greased, and pre-warmed cast iron skillets. A great way to use up leftovers. (Make a 6 inch pizza for each person)

Homemade Pizza or Bread Dough
Olive Oil
Pizza sauce
Any Preferred cooked Breakfast toppings (Left over Home fries, Hash browns, crumbled bacon, diced ham, etc)
Shredded Mozzarella Cheese
1 raw egg per mini pizza
Salt and Pepper to taste

Flatten dough into warm greased skillet. Brush olive oil on top of the flattened out dough. Add sauce and toppings. Set aside in a warm place to raise for 15-30 minutes. Use Mozzarella to form a nest. Slip the whole raw egg into the nest. Salt and Pepper to preference. (Makes a single 6 inch pizza for each person)

Preheat oven to 375°. Once raised bake 12-20 minutes or until the egg becomes opaque on top. If bottom appears to be browning before the top is done, turn on broiler to finish off the top. Just keep a close eye on them.

Variation. Mix BBQ sauce 50/50 with pizza sauce. Then use shredded or small chunks of cooked chicken, chopped fresh basil leaves, Mozzarella cheese, egg, salt & pepper. Options are endless.



Old Fashioned Buttermilk Biscuits
Vintage Dutch Oven Baked

3 Cups   Flour
3 tsp      Baking Powder
1 tsp      Salt
3/4 tsp   Soda
1/2 Cup  Butter (Real butter) (One Stick) (Shaved then frozen or kept very cold)
1 1/2 to 2 Cup Buttermilk (Very Cold) (Start with 1 1/2 Cups)
(Don’t substitute with regular milk adding lemon juice or vinegar- it won’t work right)

There is a definite knack to baking light and fluffy biscuits.   The number one best hint is to not over mix!

A couple of secrets to good biscuits is very cold Butter and Buttermilk, and not mixing the dough much.  In fact properly mixed biscuit dough almost looks like it hasn’t been mixed all the way.

Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.

Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits.  Pitch the old stuff and use fresh.

The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda.  Don’t substitute the buttermilk with something else for these ingredients.  Some have tried adding lemon juice to regular milk and can’t produce the results with this recipe that buttermilk does.  If you don’t have buttermilk on hand I suggest you use a different recipe known to work with the ingredients you have.

Shave the cold butter with a potato peeler, then stick it in the freezer while prepping.  When cold or frozen break up the shavings. Keep very cold until ready to mix in.

Mix dough as little as possible.  No electric mixers of any sort.  Gently use a fork to add the Buttermilk starting with 1 1/2 cups.  Add more as needed.  Dough should be almost too sticky.  Mixing the ingredients too much is the number one killer of soft and fluffy biscuits.

Dough should be just almost be too sticky. Flour your hands and bread board..  Don’t roll dough out, but pat, to flatten to about 1 inch thick.   Fold over on itself and pat to flatten once again to 1 to  1 1/2 inch thick.  Cut and place on baking sheet or in a Dutch Oven.


Preheat oven to 400 degrees.  (Dutch Oven Coals for 400°F)

Stir dry ingredients together.  Whisk or sift

Cut in Butter (broken up frozen shavings)

Mix in the first cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)

Dough Mixture should be almost sticky and mixed so little it looks roughly combined.  Don’t keep mixing

Turn out on floured board and pat to 1 to 1 1/2 inch thick (Do not roll or pound down with hands).  Fold over on itself and pat a second time to 1 to 1 1/2 inch thick.

Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.


Bake at 400°F    14 to 18 minutes or until golden brown on top.

Serve hot with butter, jam, gravy, etc.   For a special treat use them for making strawberry shortcake.

Makes 12-16

Click link to TOPONAUTIC and go to the menu tab “Index of Articles“.  Then scroll to the bottom to find a whole list of recipes.  Most are Dutch Oven recipes and cooking/baking techniques.