PIZZA SKILLET SUPPER
A pizza pasta casserole in a skillet. Kind of like a homemade Hamburger Helper. Quick, easy and a kid pleaser! I use turkey pepperoni to cut way down on the grease that regular pepperoni can release.
Provided by Pam-I-Am
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, brown ground beef, onion and bell pepper, drain.
- Stir in pizza sauce and soup, blend well.
- Stir in water and pepperoni. Bring to a boil; stir in uncooked noodles.
- Cover and cook over medium heat for 10 to 15 minutes or until pasta is tender, stirring frequently.
- Remove from heat; sprinkle with cheese. Cover, let stand for 5 minutes.
- Makes 5 (1 cup) servings.
HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA
Make your favorite pizza at home in your cast-iron skillet. Spicy sausage, chili flakes and honey give sausage pizza a whole new look. While the pizza is in the oven, throw together a salad -- simple mixed greens with balsamic or an acidic, bright fennel salad with olive and arugula.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 35
Steps:
- Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
- Gather your ingredients.
- In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
- Stretch dough into an even round that will cover large skillet.
- Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
- Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
- To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
- Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
- To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
- Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
- Cut dough in half; wrap half the dough and freeze for later use.
- Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss 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
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