If you’ve never had Wagyu beef, you are missing out! If you’ve never had pizza made in a cast-iron skillet you’ve not lived! Once you make this meat lover’s skillet pizza you may never get takeout again.
This post is sponsored by Vermont Wagyu. Though I received products to aid in the creation of this recipe, all opinions are my own.
We are pizza lovers and like most families, we all like different toppings. My oldest is a plain cheese kid, my youngest likes pepperoni and onions, and my husband really only likes pepperoni but deals with onions.
I love the hearty meat-lovers pizza. I’ve never made a meat lover’s pizza at home and when I got this amazing selection of the Vermont Wagyu beef it was one of the first things that came to mind.
Pizza is the perfect use for both ground beef and chorizo. The Wagyu chorizo is not spicy at all, which is perfect for my family.
What is Wagyu Beef?
Wagyu beef originated in Japan. It is not like any other beef you have ever had. The marbling in the beef is unlike any other. It contributes to the amazing flavor, which is rich and delicious. The marbling is caused by the natural make-up of the cow as well as how the cattle are raised. If you want to read more about Wagyu check out the website.
It’s these reasons that make this meat lover’s skillet pizza so amazingly delicious. One bite and you can taste the difference.
When I was deciding what to make, I considered a rich bolognese but thought that simmering the Wagyu was not the best use for it.
When sauteing the beef it renders a lot of fat, from the marbling, so I thought it would negatively affect a bolognese.If you've never had Wagyu beef, you are missing out! If you've never had pizza made in a cast-iron skillet you've not lived! Once you make this meat lover's skillet pizza you may never get takeout again. #pizza
I knew I’d made the right decision on a pizza when my son said it was the best pizza EVER! If you’re looking for a special treat and want truly gourmet pizza, you need to try Wagyu.y
A few notes about the recipe:
The recipe for my easy homemade pizza dough is below. It really is easy. Honest! But it does require 30 minutes of resting time so if you’re pressed for time, you can buy premade pizza dough in your supermarket or from a local pizza place.
I cooked the ground beef, the chorizo is already cooked and just needs to be warmed, while the pizza dough was resting.
If you don’t have pizza sauce you can certainly use a marinara sauce and if you make your own, even better!
Most of the other recipes for pizza on the site for dips and sliders but we do love these Easy French Bread Pizzas.
Easy Homemade Pizza Dough
This easy homemade pizza dough requires no proofing of the yeast. It's really the easiest you'll ever make.
- 2 ½ to 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 package quick active dry yeast (2 ¼ teaspoons)
- 3 tablespoons vegetable oil
- 1 cup very warm water (120° to 130°)
- Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.
- Stir in enough remaining flour until dough is soft and leaves sides of bowl.
- Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes before using.
This dough makes enough for one pizza.
Meat Lover's Skillet Pizza
Pizza lovers will fall for this meat lover's skillet pizza.
- 1 pizza dough
- 1 pound Vermont Waygu ground beef
- 1 /2 onion large diced
- 20 pieces pepperoni, cut into quarters
- 1 link Vermont Waygu chorizo, casing removed and crumbled
- 2 cups shredded mozzarella cheese
- 1 to 1 ½ cups pizza or marinara sauce, jar or homemade
- Olive oil
- Cornmeal for dusting the cast iron pan, about 1 tablespoon
- If you are making my pizza dough, make that first.
- Preheat oven to 500 degrees F.
- Brown Vermont Waygu beef in a skillet with chopped onion. Cook until browned. Drain and return to pan and add pepperoni and Waygu chorizo and heat through.
- Heat 12-inch cast-iron skillet in a 500-degree oven for 10 minutes.
- Carefully remove skillet from oven and sprinkle cornmeal, evenly, in the pan.
- Carefully press pizza dough into hot skillet. Spread dough with marinara sauce, half of the shredded mozzarella, and add meat mixture. Top with remaining mozzarella.
- Return skillet to the oven for 25 - 30 minutes until the dough is cooked through and crust is golden.
- Remove from oven and remove the pizza to wooden cutting board and cut into 8 pieces. Serve.
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