Diet Electric Skillet Pizza Food

DIET ELECTRIC SKILLET PIZZA

Steps:

• Brown the Ground Turkey in the skillet and then set aside.
• Wipe out the skillet and let it cool.
• While the pan cools mix the Bisquick Mix and Milk in one bowl and the Tomato Sauce and Oregano in another.
• Lightly spray the bottom of the cool (or slightly warm) skillet with cooking spray.
• Press the dough into the bottom of the pan.
• Pour your sauce over the dough and then layer the rest of the ingredients on top.
• Cover and bake at 325 degrees for twenty minutes or until the crust is golden brown.

LOW CARB SKILLET "PIZZA"

Steps:

• Preheat a non-stick skillet and brown the ham slices lightly on each side.
• Spread pizza sauce over ham and add toppings ending with shredded cheese on top.
• Heat gently on med-low setting for 30-60 seconds.
• Put lid on pan for about 30-60 seconds to melt the cheese.
• Serve with a knife, fork and a smile.

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.

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.