Skillet Pizza Crust Food

SKILLET PIZZA

Steps:

• If using store-bought pizza dough, allow to sit at room temperature for 30 to 45 minutes.
• Place oven rack in the center position and preheat oven to 475ºF (246ºC).
• Place a 12-inch cast-iron skillet in the oven to heat.
• Lightly flour a work surface, the dough, and rolling pin. Roll the dough out into a 12-inch circle.
• Carefully remove the skillet from the oven and place on a heat-safe surface.
• Add olive oil to the skillet and use a paper towel to evenly spread into the pan.
• Carefully add the pizza dough to the skillet, spreading the edges into the corners of the pan.
• Lightly brush olive oil on the edges of the crust.
• Bake the pizza dough for 3 minutes to par-bake the crust.
• Remove the pizza dough from the oven and evenly spread the pizza sauce over dough.
• Sprinkle the cheese over the sauce.
• Add the pepperoni, bell pepper, red onions, mushrooms, and olives on top.
• Sprinkle the Italian seasonings and black pepper on top.
• Bake the pizza until the bottom is golden brown and crispy, 10 to 12 minutes.
• Slice the pizza and enjoy hot.

SKILLET PIZZA

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.

FOUR SEASONS SKILLET PIZZA

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.

CAST-IRON PIZZA

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.

SKILLET DEEP DISH PIZZA

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.

CHEESY-CRUST SKILLET PIZZA

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.

PAN-FRIED PIZZAS

Steps:

• Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
• Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
• Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
• Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
• Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
• Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
• Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
• Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
• In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.

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.

HOT SKILLET PIZZA

Steps:

• For the dough:.
• In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
• Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
• Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
• Putting the pizza together:.
• Press the dough into a greased 9 to 10 inch cast iron skillet, and let rise until doubled in size about 20-30 minutes.
• Preheat the oven for 400 degrees F. In a medium skillet heat 1 tbls olive oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes season with salt and balck pepper and cook for 1 more minute. Remove from heat and cool a few minutes. Discard the garlic.
• Drizzle the remaining olive oil over the dough; spoon the tomato mixture on top, leaving a 1 inch border. Bake until golden and bubbly about 25 minutes. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese melts, about 5 minutes. Let cool in pan for 20 minutes before serving.

SKILLET PIZZA DOUGH

Steps:

• In small bowl, stir together the lukewarm water, yeast and sugar.
• Let stand until foamy, 3-5 minutes.
• Using a standing mixer, mix the flour and salt at a low speed.
• Mix in the yeast mixture and olive oil until a shaggy dough forms.
• Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
• Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
• Punch down the dough before using.
• Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
• Preheat the oven to 400 degrees.
• Top about 1 T additional olive oil over the dough.
• Top pizza dough with your favorite pizza toppings, leaving a 1/2-inch border (do not add the cheese yet).
• Bake until golden and bubbly, about 25 minutes.
• Sprinkle the cheese and any seasonings you might like on top and bake until the cheese is melted, about 5 minutes.
• Let cool in pan for about 20 minutes before serving.
• This will make one 9 to 10-inch skillet pizza dough.

STOVE TOP SKILLET PIZZA

Steps:

• Spary a 12 inch stove top skillet with cooking spray.
• Prepare pizza crust according to package directions.
• Press dough in skillet making sure dough goes up about a 1/2 inch up the sides of the pan.
• Put pizza sauce on dough.
• Put pepperoni, green pepper, and olives over sauce.
• Top with cheese.
• Cover and cook over medium heat for about 15 minutes or until crust is brown on bottom and cheese is melted.
• Slide onto cutting board, cut and serve.