This caramelized onion skillet pizza with pumpkin ricotta is delicious for the fall season! Apple cider caramelized onions are mixed with pumpkin ricotta cheese, mozzarella and fresh sage for the most autumn coded pizza ever!
It’s pizza Friday!
This pizza is made in a cast iron skillet and has a layer of apple cider caramelized onions, fresh sage and pumpkin ricotta cheese. It tastes like fall in a pizza!
And I am loving it.
In the most fall-like combination ever, I’m combining BOTH apple cider and pumpkin!! This is the perfect day to enjoy it because come November 1, I will most likely be in full holiday mode. Stopping only for one or two days to fully celebrate Thanksgiving, of course.
I’ve been making apple cider caramelized onions since I first shared them in my second book almost ten years ago. Not only is the flavor fabulous, but the cider helps the onions cook and caramelize so much quicker than they normally would. This is great, because it’s definitely a high maintenance step for pizza.
I always look at it as: I can caramelize my onions while my pizza dough rises! Easy as that.
The cast iron pizza method has been a favorite of mine for well over a decade. It’s easy and simple, but does require moving a little quickly. The only time I had a minor fiasco is when I dropped the cast iron skillet ON THE FLOOR a few weeks after having Max. I wanted to make us cast iron skillet pizza so badly but I was still trying to get my footing postpartum.
Not only did I drop the skillet, but the pizza came OUT of the skillet and landed cheese-side on the floor. Whomp whomp.
Other than that, a cast iron pizza is the best. It’s so easy to make. The method is so quick and easy that you may wonder if you’re doing it wrong!
The key? A super hot cast iron skillet and the broiler in your oven.
Oh and one more thing: all of your toppings have to be out and ready to go. Similar to my grilled pizza method, just get everything ready and you’ll be golden. It will come together in minutes!
First, I heat the cast iron skillet so it’s super hot. In a way, this sort of mimics a wood-fired pizza because the cast iron will create some of those golden, puffed burned bits. Once the skillet has been heating for a few minutes, I press my dough right in there. It’s the exact shape of the skillet, and it’s okay to take a few seconds to press it around the edges.
Next, I build the pizza right there. Sauce, veggies, meats, cheese – everything. I build it right on the dough, while the dough is cooking in the skillet. This should take one to two minutes, max.
At this point, the edges of the dough will be bubbling up and you can see that it’s starting to cook!
Then, you pop the entire skillet (it’s hot!!) into the oven, directly under the broiler. This should only be under the broiler for another one (maaaaaybe two) minutes. But you need to be watching it the entire time. Everything can burn quickly! (more…)
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