EASY CAST-IRON SKILLET PIZZA
This recipe is sponsored by Target. I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to "defend the honor of Neapolitan pizza." To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900 degrees F (480 degrees C) wood-burning pizza oven. My mouth is watering just thinking about it. Let's be honest, though, it's not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for dough to rise, this is the recipe for you. Homemade pizza dough with just two ingredients-Greek yogurt and self-rising flour-and no wait time for it to rise. It's food science at its best!
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CAST-IRON FAVORITE PIZZA
Cast-iron skillets are the perfect vessel for a crisp, deep-dish pizza without needing any extra cookware. Our team developed this meaty pizza that is fabulous for any time of year. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 slices.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 712 calories, Fat 42g fat (19g saturated fat), Cholesterol 184mg cholesterol, Sodium 1865mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 36g protein.
CAST-IRON PIZZA
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 6
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.
EASY CAST-IRON SKILLET PIZZA
This came out well and was so easy to make. Kids loved it! I used a 10" Skillet in this recipe. The pre-made pizza dough I like best is from the Chef Boyardee Pepperoni Pizza Maker kit because it can sit in my cupboards a long time. It comes with enough to make 2 pizza doughs. All you have to do is add water, let it sit a bit and it's ready to go! However, I've seen pizza dough ready to go made at your local grocery stores and other various ways. This is just a super easy method to get some really good pizza for the family. The skillet cooking method gives it a professional taste like you would get in a restaurant. I really enjoy it.
Provided by RavenousRavenDesign
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 138.5, Fat 9.8, SaturatedFat 4.2, Cholesterol 22.1, Sodium 624.8, Carbohydrate 6.3, Fiber 1.3, Sugar 5, Protein 7.3
EASY CAST IRON PIZZA RECIPE
With your favorite pizza dough from scratch or even store bought, why not start making time for great food and fun with your family and friends! Pizza in Cast Iron may appear daunting, but I assure you once you have tried this; you may just never make pizza another way!
Provided by Scooter McGee
Categories Kid Friendly
Time 40m
Yield 1 16" Pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Roll out crust to fit a 16 inch Cast Iron Pan of choice.
- Spoon Sauce evenly over crust.
- Sprinkle 2 of 4 ounces of Parmesan cheese over sauce.
- Spread even layer of pepperoni, sausage, mushrooms, Chile's, and garlic.
- Add remaining cheese over top of pizza.
- Sprinkle basil and oregano.
- Bake at 400 for 35-45 min until top is to YOUR liking. Remove from oven and allow to sit for 5 minute Remove from Pan and slice!
- (Red Pepper flakes are for those who wish as a condiment).
Nutrition Facts : Calories 567.2, Fat 42, SaturatedFat 19.6, Cholesterol 117, Sodium 1593.7, Carbohydrate 11.4, Fiber 1.8, Sugar 3.5, Protein 35.7
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EASY CAST IRON PIZZA – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 2 hrs 15 minsCategory Main DishCalories 158 per serving
- Make the dough (15 minutes): Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
- Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
PERFECT CAST IRON PIZZA | EASY, NO-FAIL RECIPE - EASY DINNER …
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5/5 (6)Total Time 30 minsCategory 5 Ingredients Or LessCalories 181 per serving
- Remove the heated skillet from the oven (carefully, as it will be extra hot!) and turn the oven temperature down to 400°F.
- Working quickly, coat the bottom and sides of skillet lightly with olive oil. We like to do this with a pastry brush.
- Carefully add the pizza dough into the skillet and move it to fit inside the skillet as needed. Lightly brush olive oil on the edges of the pizza crust.
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