Preparation

1. Step 1

   Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

   Step 2

   Swirl 2 Tbsp. extra-virgin olive oil in a 12″ cast-iron skillet to coat bottom and ½” up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

   Step 3

   Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

   Step 4

   Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

   Step 5

   Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

   Step 6

   Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.