Pourable pizza, you say, what is this magic? Also known as magic pizza, in essence it is a batter, much like a pancake batter, that can be poured into a cast iron pan and baked. (If you are including meat “on” your pizza you would incorporate it into the batter before the first bake.) Then, once the crust sets, you take it out of the oven to add your cheese and sauce, and then finish baking.
My recipe follows Whippoorwill Holler’s on YouTube. Though some recipes I researched contained yeast, hers didn’t. And since I like to keep things simple, I decided to try the crazy pizza recipe that contained no yeast whatsoever.
So let’s get out our cast iron pans and get bakin’!
15-Minute Pourable Pizza
- 9" cast iron skillet
- 1 C. all-purpose flour
- 1 tsp. Italian seasoning
- 1 tsp. Kosher salt
- ⅔ C. milk any type will do
- 2 eggs
- ½-¾ C. shredded mozzarella cheese
- ¼ chopped onion
- 16 pepperoni slices
- 3 mushrooms, thinly sliced
- 1/4 bell pepper, ¼" chopped
- Preheat oven to 425°F/ 218°C
- Combine all the batter ingredients into a large bowl whisk until well combined.
- Butter a 9-inch cast-iron skillet (making sure to coat the entire surface).
- Pour half of your batter into the buttered skillet.
- Rotate the pan so that the batter coats the entire surface. If you’re including meat on your pizza, add that to the batter (e.g. a few slices of pepperoni)
- Place your skillet into the preheated oven for 20 minutes until the crust is firm and golden.
- Top with pizza sauce, cheese and any other toppings.
- Put back into the oven for another 5 to 10 minutes, or until everything is melted and golden and toasty and ready to eat.
- I baked my pizza in a convention oven and found it cooked in about half the amount of time.