Upside Down Skillet Pizza Food

UPSIDE-DOWN DEEP-DISH SKILLET PIZZA

Steps:

• Bring dough to room temperature.
• Preheat oven to 400 degrees F and place rack in top position in oven (opposite of a normal pizza cooking on a stone close to the bottom)
• While dough is warming up, in a large 12"-14" non-stick oven proof fry pan*(see tip), heat one tablespoon of the oil over medium heat and cook sausage and pepper flakes until the meat has browned, breaking up as it cooks. Pour into a strainer over a bowl.
• Add another tablespoon of oil and cook the mushrooms until browned. Remove to a plate or bowl leaving any fat in the pan.
• Add another tablespoon of oil and place the pepper rings and onion slices in and cook for two minutes then turn off burner. Remove the peppers and onion to a plate and wipe any excess oil from the pan.
• With the pan off the heat, build the upside-down pizza. Start by laying out the pepper and onion rings covering the bottom. Next fill in the holes with the pepperoni slices.
• On top of that spread out the mushrooms then top with the drained sausage, again spreading to the edge.
• Sprinkle on two tablespoons of the Parmesan next and then the mozzarella and finally the provolone, overlapping the slices as you go around the pan.
• Spread the sauce over the provolone going almost to the edge.
• On your cutting board, drizzle a tablespoon of the oil and spread the dough out to be slightly larger than the bottom of the pan, building a thick edge all the way around. Lift the dough and place over the sauce, stretching to go up the sides a bit and then tucked back in so no filling pops out.
• Brush the remaining oil over the top of the dough (which is actually the bottom once flipped) and place on the upper rack and bake 20-25 minutes or until slightly golden.
• Remove the pan, keeping the pot holder in place over the handle. Put an upside-down pizza pan over the pan top and with one quick motion, flip the pan over so that the pizza is sitting upright on the pizza pan. Place back in the oven for 15 more minutes to crisp up the edges. (As it bakes upside down, the sauce and any fat bakes into the crust edge (yummy) and when you invert it, it is soft and spongy and needs to crisp up).
• When it comes out of the oven the second time, sprinkle on the remaining two tablespoons of Parmesan cheese, cut and serve.

UPSIDE-DOWN RED CHEESY PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Heat a 12-inch, well-seasoned cast-iron skillet over a low heat. Lay the pepperoni slices on the bottom of the skillet. Top with the roasted peppers and tomato slices. Arrange the mozzarella over the veggies and pepperoni, then sprinkle with the Cheddar and lay on the provolone. Spoon the marinara sauce over the cheese and spread it around.
• Press the dough out into a circle slightly larger than the skillet. Lay the dough on top of the sauce and carefully tuck the edges down the sides of the skillet. Place in the oven and cook until the crust is golden brown, about 25 minutes.
• Remove from the oven and let sit for a few minutes. Very carefully, place a large plate or platter over the top of the skillet and invert the pizza onto the plate. Garnish with the red and yellow pepper rings and tear the basil leaves over the top.

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.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

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!

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.

UPSIDE DOWN PIZZA

Steps:

• Allow store-bought dough to rise at room temperature for 20 minutes. Preheat oven to 400°F.
• Brush 1 tablespoon olive oil on the cast iron skillet. Layer the ingredients in the cast iron skillet, starting with the mushrooms, then green peppers, followed by tomatoes and onions. Season with oregano, crushed red pepper and salt.
• Add the shredded cheese and spread the pizza sauce over the cheese, keeping the edges dry as much as possible.
• Roll the pizza dough ball into a 12-inch round and gently place on top of the pizza sauce in the cast iron skillet.
• Use your hands to tuck the pizza dough around the edges of the pan to seal in the sauce and the pizza toppings. Brush the remaining olive oil on top of the dough.
• Bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
• Allow to rest for 10 minutes. Then place a cutting board or large plate over the cast iron skillet and flip over onto the cutting board. Add additional parmesan cheese, crushed red pepper and fresh basil and slice into 6-8 pieces.

UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
• In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef and Italian sausage. Cook and stir until the meat is crumbly, evenly browned, and no longer pink; drain. Stir in the spaghetti sauce, pizza sauce, and pepperoni, and heat until bubbly. Transfer the mixture to an 11x13 inch baking dish.
• Sprinkle evenly with the shredded pizza cheese. Top with the pizza dough.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

UPSIDE-DOWN POPOVER PIZZA

Steps:

• In a large skillet, cook sausage until browned and pour off any excess fat.
• Add onion and green pepper. Cook for a few minutes.
• Stir in flour, basil, marjoram, and tomato sauce.
• Heat well, then pour into 9x13" baking pan. Arrange mozzarella slices on top.
• POPOVER BATTER:.
• Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
• Pour popover batter over all and sprinkle with Parmesan cheese.
• Bake at 425 for 25 to 30 minutes or until well browned and serve at once.

UPSIDE DOWN SKILLET PIZZA

Steps:

• Preheat oven to 425. In a deep ovenproof skillet, cook crumbled beef and scallions over medium heat until browned, 5-7 minutes.
• Drain off any fat. Stir in pizza sauce, mushrooms and green pepper. Simmer 3 minutes.
• Sprinkle 1/2 cup cheese over meat mixture. In a bowl, whisk together flour, milk and egg until well blended.
• Stir in remaining 1/2 cup cheese.
• Spread batter evenly over meat mixture.
• Bake 20 minutes or until light golden. Cut into wedges and serve.

UPSIDE DOWN DEEP DISH PIZZA

Steps:

• Brown ground beef in skillet, drain.
• Stir in spaghetti sauce and bring to a boil.
• Turn into 2 quart baking dish.
• Top with broccoli.
• Top with cheese.
• Press dough over top, sealing edges.
• Bake at 375 degrees for 20 minutes or until golden and let set for 10 minutes.