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.
CRISPY DEEP-FRIED PIZZA
Steps:
- Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
- Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
- Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
- Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
- Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
DUTCH OVEN PIZZA
We created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place a 10-inch Dutch oven on bottom rack in oven to heat through, 2-3 minutes. , Roll dough on a lightly floured surface into a 12-inch circle. Fold an 18-in. piece of foil lengthwise into thirds, making a sling. Remove pan from oven; place dough on sling and gently lower dough into pan. Using a wooden spoon, move dough into place and up the sides, leaving sling in pan. Brush dough with oil; spread with marinara sauce. Top evenly with cheese, sausage, onion and mushrooms. , Bake until crust is lightly browned and crisp, 20 minutes. Cool slightly. Using sling, remove from Dutch oven. Serve with basil, red pepper flakes and grated Parmesan cheese as desired.
Nutrition Facts : Calories 385 calories, Fat 18g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 750mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
DELUXE PIZZA CASSEROLE
This is the family favorite dish for special occasions, and we always make it for my granddaughter's birthday. Mushrooms are a wonderful addition if you like them. -Vickie Oldham, Dubuque, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain., Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese., Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 346 calories, Fat 17g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 797mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY
This upside down deep dish pizza recipe comes together in one pan. Cook the onions and green bell peppers, then assemble the pizza in the same pan - just cover with dough and put in the oven for 20 minutes. Be extremely careful and be sure to wear oven mitts when flipping the pizza out of the pan.
Provided by Katie Aubin
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
- Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
- Turn off the heat. Grease the pan with nonstick spray.
- Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
- On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
- Bake for 25 minutes, until the dough is golden brown.
- Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
- Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
- Slice into 8 wedges, then serve.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 35 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams
UPSIDE-DOWN SKILLET PIZZA
Make and share this Upside-Down Skillet Pizza recipe from Food.com.
Provided by PollyB
Categories Cheese
Time 43m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Place large, well-seasoned cast iron skillet over moderate heat.
- Add olive oil and swirl around pan to coat.
- Add both peppers and onion; sauté to soften, about 3 minutes.
- Add 1 tablespoon water and cook until tender, about 2 minutes longer.
- Add garlic, oregano, 1/4 teaspoon salt and pepper.
- Cook 1 minute longer.
- Remove from heat and arrange sliced tomatoes over top.
- Sprinkle with remaining 1/4 teaspoon salt.
- Unroll pizza dough.
- Trim corners off (or fold under) and arrange dough over vegetables.
- Bake in preheated oven for 15 to 17 minutes or until crust is crisp and golden brown.
- Invert serving plate over pan (run knife around dough if stuck to pan) and invert both, holding firmly with potholders, to unmold pizza.
- Replace any vegetables that may remain in skillet.
- Sprinkle with Parmesan cheese, cut and serve immediately.
PERFECT CHICAGO-STYLE DEEP DISH PIZZA
This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months.
Provided by AZFoodie
Categories Low Cholesterol
Time P1DT25m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- 24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
- Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
- The dough should be somewhat moist and smooth, but not sticky. Form the dough into a ball and place into a bowl twice the size of the ball. Cover tightly with plastic wrap and then put a dish towel over it and place in the refrigerator for 24hrs.
- Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
- After letting the dough rest for one hour, coat the bottom of a well seasoned 15" × 2" deep cast iron skillet with a light layer of canola/vegetable oil (do not use olive oil).
- Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
- The top of the edges should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
- Using sliced mozzarella (NOT fresh, only low-moisture), or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
- Add your desired toppings (Italian sausage is very popular). If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
- Top with 1 LARGE can of crushed tomatoes, no seasoning added. Use your hands if necessary to spread out the tomatoes. **Note that 6 IN 1 brand tomatoes are very fresh tasting, as are Bianco DiNapoli if you can find then at a store near you**.
- Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
- Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
- Remove the pizza from the oven and allow to cool for about 3 minutes.
- Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.
Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 1.1, Sodium 296.4, Carbohydrate 48.6, Fiber 2.3, Sugar 0.7, Protein 6.7
More about "dutch oven pizza food"
THE BEST DUTCH OVEN PIZZA RECIPE - CLARKS CONDENSED
From clarkscondensed.com
Reviews 23Estimated Reading Time 6 minsServings 1Total Time 1 hr 35 mins
DUTCH OVEN PIZZA - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (1)Category Bread, Dinner, Main CourseCuisine American, ItalianCalories 1111 per serving
- In the bowl of an electric mixer fitted with a paddle attachment or large capacity food processor with a dough attachment, whisk together the flour, sugar, salt and yeast.
- Preheat the oven to 450°F with a Dutch oven on the lowest part of the oven. You do not need the lid.
- The process is essentially the same. Preheat your dutch oven over a fire on a grate, or if you have a Dutch oven with legs, you can prepare it right in the coals. After you transfer your pizza into the Dutch oven, cover with the lid, leaving it open a crack to allow steam to escape. Baking time will vary, based on your heat, so allow about 30 minutes or so to bake.
DUTCH OVEN PIZZA - FRESH OFF THE GRID
From freshoffthegrid.com
4.7/5 (29)Category Main CourseCuisine CampingTotal Time 40 mins
- PREPARE YOUR COALS: Start by preparing your coals or charcoal briquettes. You’ll need about 30 for a 10” Dutch oven, or 33 for a 12” Dutch oven. Once the coals/briquettes are ready, preheat your Dutch oven to 450. For a 10” oven, place 10 coals under the oven and 20 on the lid. For a 12” oven, place 11 coals under the oven and 22 on the lid.
- PREPARE THE DOUGH: In the meantime, roll out your dough. Dust a cutting board with flour and using a water bottle or bottle of wine (who brings a rolling pin camping?), roll the dough into a circle. Dust the cornmeal onto a piece of parchment and transfer the dough to the parchment paper. Dock the dough all over with a fork (this will prevent the dough from bubbling up while baking).
- BAKE THE PIZZA: Carefully remove the Dutch oven from the coals and remove the lid. Place the pizza, parchment paper and all, into the Dutch oven, lay the spacers across the top, cover, and return to the bed of coals. Bake for 15-20 minutes, until the crust is golden.
DUTCH OVEN PIZZA RECIPE - SIMPLE CAMPING RECIPE
From letscampsmore.com
4.5/5 (24)Total Time 1 hr 5 minsCategory Dutch OvenCalories 63 per serving
- Roll out the pizza dough and press into the bottom of the dutch oven leaving a little lip around the edge.
CAMPFIRE DUTCH OVEN PIZZA RECIPE » CAMPFIRE FOODIE
From campfirefoodie.com
DUTCH OVEN PIZZA RECIPE - BOY SCOUT TRAIL
From boyscouttrail.com
DUTCH OVEN PIZZA: AN EASY AND DELICIOUS CAMPING MEAL
From thecampingfamily.com
10 DUTCH OVEN PIZZA RECIPES FOR CAMPING | FOOD FOR NET
From foodfornet.com
THE BEST DUTCH OVEN PIZZA RECIPE - FOOD STORAGE MOMS
From foodstoragemoms.com
30 SUPER EASY DUTCH OVEN CAMPING RECIPES FOR YOUR …
From morningchores.com
DUTCH OVEN RECIPES | FOOD & WINE
From foodandwine.com
15 EASY DUTCH OVEN RECIPES – A COUPLE COOKS
From acouplecooks.com
WHAT CAN YOU COOK IN A WOOD FIRED PIZZA OVEN
From patioandpizza.com
35 INCREDIBLY EASY DUTCH OVEN RECIPES FOR CAMPING
From 50campfires.com
THE 12 BEST DUTCH OVENS OF 2022 - ALLRECIPES
From allrecipes.com
HOW TO MAKE CAMPFIRE PIZZA FROM SCRATCH - FRESH OFF …
From freshoffthegrid.com
HOW TO MAKE SKILLET PIZZA ON THE STOVE TOP - RECIPE
From thekitchn.com
DUTCH OVENS, PIZZA PANS, AND FOOTBALL FOOD IN THIS WEEK'S ALDI …
From almostallaldi.com
EASY PIZZA CASSEROLE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
DUTCH OVEN PIZZA RATINGS, REVIEWS AND COMPLAINTS - FAST FOOD ...
From checkbca.org
DUTCH OVEN UPSIDE DOWN PIZZA: HOW TO MAKE DEEP DISH PAN STYLE …
From campingforfoodies.com
WHAT CAN YOU COOK IN A WOOD FIRED PIZZA OVEN? | DIRECT STOVES
From directstoves.com
3 EASY WAYS TO MAKE DELICIOUS CAMPING PIZZA | TAKE THE TRUCK
From takethetruck.com
HOW TO MAKE PIZZA IN THE DUTCH OVEN WHILE CAMPING
From pinterest.com
DUTCH OVEN PIZZA – RHODES BAKE-N-SERV
From rhodesbakenserv.com
25 FOODS TO COOK IN YOUR PIZZA OVEN (WITH RECIPES)
From crustkingdom.com
DUTCH OVEN PIZZA RECIPES, WHATS COOKING AMERICA
From whatscookingamerica.net
27 BEST DUTCH OVEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
DUTCH OVEN BREAKFAST PIZZA - BARBEQUELOVERS.COM
From barbequelovers.com
HOW TO MAKE A DUTCH-OVEN PIZZA ON A CAMPOUT
From scoutingmagazine.org
40 INSANELY TASTY DUTCH OVEN CAMPING RECIPES FOR YOUR NEXT TRIP
From trekkn.co
24 BEST DUTCH OVEN RECIPES THAT ARE EASY TO MAKE
From izzycooking.com
SKILLET DEEP DISH PIZZA - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
TOP CAMPING PIZZA RECIPES MADE OVER THE CAMPFIRE - LETS CAMP …
From letscampsmore.com
UPSIDE DOWN PIZZA - MAMA LOVES FOOD
From mamalovesfood.com
DUTCH OVEN PIZZA RECIPE | RECIPE | DUTCH OVEN PIZZA, CAMPFIRE …
From pinterest.ca
DUTCH OVEN PIZZA ARCHIVES - FOOD STORAGE MOMS
From foodstoragemoms.com
45 MOUTH WATERING DUTCH OVEN CAMP RECIPES - OUTSIDE …
From outsidenomad.com
10 FANTASTIC DUTCH OVEN CAMPING RECIPES | ALLRECIPES
From allrecipes.com
MANHATTAN PIZZA, WARRENTON - PHOTOS & RESTAURANT REVIEWS
From tripadvisor.ca
19 WAYS TO MAKE PIZZA ON A CAMPFIRE | FOOD FOR NET
From foodfornet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love