SKILLET PIZZA
Meet the Cook: I created this recipe during a hot spell one summer. With the temperature in the 90's every day, I didn't want to turn on the oven. So I decided to make our favorite family pizza in a skillet instead! Anyone who likes pizza, has kids or just wants a quick and simple meal would likely enjoy Skillet Pizza. It's great to take along to get-togethers, too - you can prepare it at home, then just plug in the skillet when you arrive. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 pizza (12 inches).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 438 calories, Fat 22g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1139mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SKILLET DEEP DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
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.
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.
FOUR SEASONS SKILLET PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 1 pizza, 1 to 2 servings
Number Of Ingredients 18
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.
CHEESY-CRUST SKILLET PIZZA
If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.
Provided by themoodyfoodie
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
- Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
- Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g
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.
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- Preheat oven to 550°F (or as hot as your oven will go). Heat a 12-inch cast iron skillet on stovetop over medium- high. Add sausage; cook, stirring occasionally to break into large pieces, until browned, 6 to 8 minutes. Transfer to a plate lined with paper towels.
- Wipe skillet clean, and return to medium-high. Sprinkle skillet lightly with cornmeal, and carefully place dough round in skillet, pressing 1/2-inch up sides. Brush with oil; sprinkle with salt. Cook dough over medium-high until it just begins to bubble, about 1 to 2 minutes. Spread pizza sauce over crust. Top with mozzarella, sausage, pepperoni, and onion.
- Bake in preheated oven until golden brown and starting to char, 10 to 12 minutes. Let pizza stand 5 minutes; transfer to a cutting board. Garnish with basil, if desired.
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