Cast Iron Breakfast Pizza Recipe By Tasty Recipes

CAST IRON SKILLET PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• On a lightly floured surface, pat the dough into a disc, then stretch into a 10-inch circle.
• Carefully transfer the pizza dough to a 10-inch cast iron skillet, making sure the edges of the pizza dough touch the edges of the pan.
• Spread the pizza sauce on top of the dough, leaving a ¼-inch border. Top with shredded mozzarella and your toppings of choice.
• Bake for 15 minutes, or until the edges are golden brown and the cheese is bubbling.
• Carefully transfer the pizza to a cutting board, slice, and serve immediately.
• Enjoy!

TATER TOT BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Pour the tater tots in a large mixing bowl. Microwave for one minute and forty-five seconds (or until soft)
• Add one egg to the softened tater tots and mix.
• Grease a cast-iron pan with butter, then pour the tater-tot mixture into the pan and spread it out to create a crust.
• Bake the crust for 15 minutes at 400˚F (200˚C).
• Remove from the oven, then add ½ of the cheddar cheese, ½ of the mozzarella cheese, and ½ of the bacon bits to the base of the crust.
• Crack the rest of the eggs evenly over the top of the crust, then top with the rest of the cheese and bacon bits.
• Bake for 15 more minutes at 400˚F (200˚C).
• Top with avocado slices and pepper.
• Enjoy!

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices and serve.

CAST IRON BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Make the gravy: Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage to the pan in a single layer, and cook, without disturbing, until browned and crispy on the bottom, 3-5 minutes. Flip the sausage and brown on the other side. Once browned, use a flat-sided wooden spatula to break up the sausage and continue cooking until no pink remains, about 2 minutes more. Transfer the sausage and any excess oil to a plate lined with 2 layers of paper towels. Set aside.
• Without wiping out the pan, return the pan to the heat and add the butter. Once the butter melts, add the flour and, using the wooden spatula, scrape up any sausage bits stuck to the bottom of the pan. Continue to cook the roux, whisking constantly, for 2-3 minutes, until it is bubbling slightly, light golden brown, and fragrant. Slowly stream in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Make the pizza: Carefully wipe out the skillet. Place the skillet in the preheated oven to heat until smoking, 10-15 minutes.
• While the skillet is warming, crack 1 egg into a strainer and let the excess watery whites drain out. Place the drained egg in a small bowl. Repeat with the remaining eggs and set aside.
• In a small bowl, toss together the shredded mozzarella and cheddar cheeses.
• Unroll the pizza dough onto a piece of parchment paper and shape into a 12-inch circle. (If needed, trim away the corners of the rectangle and stretch the center outward for a rounder shape.)
• When the skillet is hot, carefully remove it from the oven and place on a heatproof pad or trivet. Sprinkle the cornmeal evenly over the bottom of the skillet.
• Working quickly and carefully, use the parchment to flip the pizza dough into the skillet and tuck the edges underneath the dough to form a crust. Spoon ½-¾ cup gravy over the dough and spread evenly, leaving a ½-inch border around the edges for the crust. Top the gravy with half of the cooked sausage and two-thirds of the cheese. Scatter the tater tots over the top.
• Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and gently pour the eggs onto the pizza, spacing evenly. Season each egg with a pinch of pepper, then sprinkle the remaining cheese and sausage all over. Return to the oven and cook for 10-12 minutes more, until the egg whites are cooked through, but the yolks are still runny.
• Let the pizza cool for about 5 minutes before using a large spatula to carefully transfer it to a cutting board. Top with the remaining gravy, hot sauce, and the chives. Slice and serve immediately.
• Enjoy!

CAST-IRON FAVORITE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly., Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan., Bake until crust is golden brown and cheese is melted, 30-35 minutes. Serve with additional pizza sauce.

BREAKFAST PIZZA SKILLET

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!