Skillet Pizza Recipes

SKILLET DEEP DISH PIZZA

Steps:

• Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
• Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
• The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
• Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

SKILLET PIZZA

Steps:

• Grease a 12-in. electric or stove-top skillet. Prepare pizza crust according to package directions. , Line bottom and 1/2 in. up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. , Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately.

FOUR SEASONS SKILLET PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• For the pizza sauce: Add the tomato puree, olive oil, dried oregano, salt, pepper and 1 tablespoon water to a bowl and mix together.
• For the pizza: Heat the olive oil in a large cast-iron skillet over high heat. Season the mushrooms with salt and pepper. Saute on high, tossing and moving them so they cook quickly, until the mushrooms have released their water and have started to brown, 3 to 5 minutes. Remove them to a plate and wipe the skillet carefully with a paper towel.
• To assemble the pizza: Place the pizza crust in the skillet. Spread the pizza sauce over the crust leaving a 1/2-inch border around the edge. Sprinkle with the mozzarella. Imagine the pizza divided into four quadrants representing the seasons.
• For spring: Arrange the artichoke hearts over one quadrant and sprinkle with the fontina.
• For summer: Arrange the tomatoes on a second quadrant cut-side up, placing the mozzarella pearls around them.
• For fall: Arrange the sauteed mushrooms on a third quadrant.
• For winter: Arrange the pepperoni and olives on the last quadrant.
• Transfer the skillet to the oven and bake until the pizza is hot and the cheese is melted, about 10 minutes. Garnish with the Parmesan and basil.

HOT SKILLET PIZZA

Steps:

• For the dough:.
• In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
• Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
• Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
• Putting the pizza together:.
• Press the dough into a greased 9 to 10 inch cast iron skillet, and let rise until doubled in size about 20-30 minutes.
• Preheat the oven for 400 degrees F. In a medium skillet heat 1 tbls olive oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes season with salt and balck pepper and cook for 1 more minute. Remove from heat and cool a few minutes. Discard the garlic.
• Drizzle the remaining olive oil over the dough; spoon the tomato mixture on top, leaving a 1 inch border. Bake until golden and bubbly about 25 minutes. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese melts, about 5 minutes. Let cool in pan for 20 minutes before serving.

SKILLET PIZZA CRUST

Steps:

• In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
• Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
• Turn out dough onto floured surface; knead 5 minutes.
• Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
• Punch dough down; knead 4 - 5 times.
• Divide dough into 6 equal portions; roll each into 8" circle.
• Cook each round on each side in a non-stick 8" skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
• Cool crusts and freeze in an air-tight container up to 6 months.
• TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
• Bake at 425 for 12 - 15 minutes or til edges are lightly browned and cheese melts.
• FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

EASY CAST-IRON SKILLET PIZZA

Steps:

• Put cold skillet on cold burner. Add the olive oil, italian seasoning, salt and pepper coating the bottom of the skillet.
• Spread the ready dough to the edges of the skillet filling it around with the dough. Some of the oil might come up around the top, thats cool. Let the dough rise for about 5 minutes.
• Add your sugar to the tomato sauce or spaghetti sauce. If you are using only plain tomato sauce, add some of that italian seasoning in there and a little bit of oil and salt.
• After the 5 minutes, coat the top of the dough with the sauce. I like a lot of sauce, so I make sure the top layer is coated well. You probably won't use the entire 12oz. I'm not sure cause I don't know the size of your skillet. Mine is a 10" wide skillet.
• Turn on your oven broiler. When the broiler is hot and ready. Turn on the burner under the skillet to medium high heat and set a timer for 5 minutes. You'll notice the dough start to bubble a little bit, but we won't be cooking it here for long. It's just to get it started and to get that bottom nice and brown. Start adding your cheese and toppings. NOTE: It might be easier to use chunks of mozzarella vs shredded because it will take longer to melt and allow the dough to cook properly without over burning the cheese. So keep the cheese cold in the fridge until you're ready to use it.
• After the 5 minutes on the burner we are going to transfer the skillet to the oven under the broiler. My pizza was in there approximately 5 minutes. You'll want to watch your pizza and use a knife to see how well your dough is cooked on the bottom and sides. When it's nice and brown and the top is nice and golden, take it out. Let the pan cool for a bit and then transfer your pizza to another cooler surface so it stops cooking.
• Salt and sugar can be adjusted to your needs and preference. It's not a big deal. Its' pizza. It's hard to screw up. Just keep an eye not to burn it!

EASY CAST-IRON SKILLET PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.
• Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.
• Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.
• Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.