Skillet Pizza Dough 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.

NO-YEAST PIZZA DOUGH

Steps:

• Position an oven rack about 8 inches from the broiler element and preheat the broiler.
• Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
• Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
• Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
• Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.

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 SKILLET PIZZA DIP

Steps:

• Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

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.

UPSIDE-DOWN SKILLET PIZZA

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.

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.

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 BREAKFAST PIZZA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion; cook and stir until translucent and starting to brown, 7 to 8 minutes. Remove from heat; transfer to a bowl.
• Roll out pizza dough into a 12-inch circle and press into the bottom and 1 inch up the sides of a well seasoned 10-inch cast iron skillet. Fold the edges of the dough under and crimp like a pie.
• Mix ricotta cheese and garlic powder together in a bowl; spread over the bottom of the crust. Scatter bacon, onion, mozzarella cheese, and black pepper on top.
• Place cast iron skillet over high heat until mozzarella cheese starts to melt, about 3 minutes.
• Transfer skillet to the preheated oven; bake pizza until crust is lightly browned, about 18 minutes.
• Heat a large skillet over medium-high heat and coat with cooking spray. Add spinach; cook, stirring frequently, until wilted, about 1 minute. Transfer to paper towels to drain excess moisture. Place spinach over pizza; slice into 8 wedges.

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.