Cast-iron skillet pizza topped with spicy harissa tomato sauce, sautéed spinach and shallots, and crumbled feta cheese.

Harissa, Spinach, and Feta Skillet Pizza

While I love a good baking steel Margherita pizza or sourdough pizza, a cast-iron skillet is a great and easy way to achieve a crispy pizza crust without any fancy cooking equipment. 

Harissa, Spinach, and Feta Skillet Pizza

This cast-iron skillet pizza is topped with a spicy harissa tomato sauce, sautéed spinach and shallots, and crumbled feta cheese for some salty tang. 

Feel free to use the same technique and mix up the toppings as desired! 

Harissa, Spinach, and Feta Skillet Pizza

Harissa, Spinach, and Feta Skillet Pizza

Spicy Harissa, Spinach and Feta Skillet Pizza

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Yield: 2 Pizzas
Prep: 2 hours
Cook: 15 minutes
Total: 2 hours 15 minutes
Cast-iron skillet pizza topped with spicy harissa tomato sauce, sautéed spinach and shallots, and crumbled feta cheese.

Ingredients

Pizza Dough:

  • 1 cup + 2 tablespoons (270 mL warm water
  • 1 tablespoon active dry yeast
  • 2 teaspoons honey
  • 1 tablespoon extra virgin olive oil
  • 1½ cups unbleached all-purpose flour plus more for dusting
  • 1 cup white whole wheat flour
  • 1 teaspoon kosher salt

Toppings:

  • 1 tablespoon extra virgin olive oil
  • 2 shallots finely sliced
  • 6 ounces baby spinach leaves
  • kosher salt
  • freshly ground black pepper
  • ½ cup canned crushed Italian tomatoes
  • 1-2 tablespoons harissa paste to taste
  • 4-5 ounces crumbled feta cheese

Instructions 

Prepare Dough:

  • Whisk together the warm water, yeast, honey, and olive oil in a large mixing bowl.  Allow the mixture to proof for 10 minutes until the yeast is foamy and bubbly.
  • Add the flour and salt to the bowl and stir with a wooden spoon until a sticky dough forms. Transfer to a lightly floured countertop and knead the dough for 3 to 4 minutes, adding more flour as needed, until the dough is smooth. Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place for 1½ hours or until nearly doubled in size.
  • Punch down the dough, divide into two equal-sized pieces, and roughy shape into rounds. Dust with additional flour if sticky. Cover the pizza dough rounds with a clean kitchen towel while you prepare the pizza toppings (see below). 

Prepare Toppings:

  • Heat the olive oil in a large sauté pan.  Add the shallots and sauté over medium heat until soft and translucent, about 4 to 6 minutes.  Add the spinach and cook until just wilted. Season with salt and pepper to taste and transfer to a bowl. Drain any excess moisture from the bowl before using.
  • In a separate bowl, stir together the crushed tomatoes and harissa paste. Set aside. Season to taste with salt and pepper.

Assembly and Bake:

  • Working with one pizza dough ball at a time, press or roll the dough so that it is no larger than the size of your cast-iron skillet, preferably 10-inches in diameter.
  • Preheat the oven broiler to the highest setting and set an oven rack several inches below it.  Preheat the cast-iron skillet over high heat on your stovetop for 10 minutes. If it begins to smoke, reduce the heat slightly.
  • Place the prepared dough onto a floured pizza peel (or other surface). Spoon on half of the tomato mixture, spreading it out into a thin layer, then top with half of the sautéed spinach and shallot mixture, and sprinkle with feta cheese.
  • Slide the pizza carefully into the hot skillet on the stove and cook on high heat on the stovetop for 30 to 45 seconds. Remove from the heat. Using a oven glove (the pan will be very hot!), transfer the skillet into the oven. Broil the pizza for roughly 3 to 5 minutes, watching it carefully, or until the curst is golden brown and the cheese has caramelized slightly.
  • Slide the pizza out of the skillet onto a large cutting surface and slice into wedges. Serve immediately. Repeat with the remaining dough.
Pizza dough recipe from How Sweet Eats; Skillet Method from Bev Cooks (originally from Kitchen Konfidence).
Serving: 1serving, Calories: 628kcal, Carbohydrates: 44g, Protein: 27g, Fat: 40g, Saturated Fat: 22g, Polyunsaturated Fat: 15g, Cholesterol: 126mg, Sodium: 2161mg, Fiber: 5g, Sugar: 13g
Author: Laura / A Beautiful Plate
Course: Pizzas and Savory Pastries
Cuisine: Italian