Cast Iron Pizza with Mushrooms, Speck, and Arugula – Barebones Living
Welcome to Our New Website - Free ground Shipping on orders $100+ *

Cast Iron Pizza with Mushrooms, Speck, and Arugula

Posted by on

Friday night and pizza are a classic combination–why not add the mesmerizing effects of a fire to the mix? Making pizza over the fire is simpler than you’d expect. This recipe from Ashley Rodriguez’s first episode of Kitchen Unnecessary will guide you through it. Invite a few friends to bring their favorite toppings, gather around a fire pit, and start a new weekend tradition.

Recipe and photos courtesy of Not Without Salt






Cast Iron Pizza with Mushrooms, Speck, and Arugula

Serves 4

Pizza Dough

Prepare your pizza dough in your home and then keep in a cooler until ready to cook.   

  • 1 ½ cups flour

  • ½ tablespoon yeast

  • 1 teaspoon sea salt

  • 1 tablespoon sugar

  • ½ cup + 2 tablespoons warm water

  • 2 tablespoons olive oil

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl kneading by hand) add the flour, yeast, sea salt, and sugar.

Mix just a few seconds to combine.

Stir in the warm water and olive oil then knead until a smooth, sticky dough forms.

Let rise until doubled (about an hour) or slip into a greased and lidded container in the fridge overnight.


Pizza & Toppings
  • 1 1/2 tablespoons butter

  • 8 ounces mixed mushrooms, thinly sliced

  • 3 garlic cloves, thinly sliced, divided

  • Sea salt

  • 3 tablespoons olive oil, divided

  • 1 recipe pizza dough (below), rolled out to a rough 10-inch circle

  • 1/3 cup ricotta

  • 3 ounces fresh mozzarella

  • 2 ounces speck

  • 2 cups arugula

  • 1/4 cup roughly chopped basil

  • Flake salt

In a 12" cast iron skillet, set over coals or low flame, melt the butter and add the mushrooms. Sauté until intensely caramelized, about 5 to 7 minutes.
Add one of the thinly sliced garlic cloves and a hefty pinch of salt, then remove the mushrooms to a platter.

Return the cast iron skillet to the fire and add 1 tablespoon olive oil to the pan. Get the pan screaming hot.

Carefully lay in the pizza dough and let sit undisturbed for a couple of minutes until bubbling and a good bit of color forms on the bottom. Use tongs or heat-safe gloves to flip the pizza dough.

Add the remaining 2 tablespoons olive oil to the top then add the ricotta by the spoonful all over the surface of the pizza. Continue with the mozzarella, scattering tablespoon sized portions all over. Once the cheese starts to melt, add the mushrooms and the speck.

Once that pizza dough is completely cooked through, about 10 minutes, remove to a plate and top with the arugula, basil, and flake salt. Feel free to finish with a bit more olive oil.

← Older Post Newer Post →