CAST-IRON PIZZA
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 6
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 MARGARITA PIZZA
Make and share this Skillet Margarita Pizza recipe from Food.com.
Provided by Food.com
Categories High In...
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 teaspoons salt, and yeast. Mix until combined. Add water and olive oil. Dough will be tacky and should stick to the sides of the bowl. Continue mixing until well incorporated and smooth, adding 1-2 tablespoons of water if necessary, to make dough cohesive and smooth.
- Scrape dough into a large, oiled bowl and cover with plastic wrap. Let stand at room temperature for 8 hours and up to 24.
- Grease two 10-inch cast iron skillets and/or round cake pans with 1 tablespoon olive oil. Flour a work surface and scrape dough out of bowl. Divide dough into 2 pieces. Using lightly floured hands, form each into a ball, place into the skillets, and turn to coat in oil. (Alternatively, keep one dough wrapped while the other rises; repeat with remaining dough after first pizza bakes.) Using fingers, press the dough to the edges of the pan. (Don't worry about stretching the dough to fill the entire pan; dough will do so naturally during the next rise.) Cover with plastic wrap and let rise in a warm place for 1 hour, until dough looks puffed and begins to fill the skillet.
- Preheat oven to 550 degrees F with racks in the upper and lower thirds. Remove plastic wrap. Lightly oil the top of dough and use your fingertips to gently press dough to fill the pan evenly. Do not disturb any air pockets that have formed in the dough. Divide pizza sauce, mozzarella, basil, and red pepper flakes between both dough rounds. Drizzle with olive oil and season with salt and pepper.
- Transfer to oven and bake until pizza crusts are deeply golden and cheese is bubbling about 15 minutes. Sprinkle with Parmigiano-reggiano and top with additional basil leaves. Cut into slices and serve.
CAST-IRON SUPREME PIZZA
Make your day supreme with our Cast-Iron Supreme Pizza recipe. This scrumptious cast-iron pizza recipe includes all the great toppings that you'd expect.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500°F.
- Brush 1 Tbsp. oil onto bottom and up side of 12-inch cast-iron skillet.
- Pat dough into 12-inch round on lightly floured work surface. Lightly press dough onto bottom and up side of skillet. Spread pizza sauce onto dough on bottom of skillet; top with remaining ingredients.
- Bake 20 to 25 min. or until cheese is melted and edge of crust is golden brown. Remove from oven. Brush edge of crust with remaining oil. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 650 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 3 g, Protein 12 g
EASY CAST-IRON SKILLET PIZZA
This recipe is sponsored by Target. I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to "defend the honor of Neapolitan pizza." To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900 degrees F (480 degrees C) wood-burning pizza oven. My mouth is watering just thinking about it. Let's be honest, though, it's not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for dough to rise, this is the recipe for you. Homemade pizza dough with just two ingredients-Greek yogurt and self-rising flour-and no wait time for it to rise. It's food science at its best!
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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 CASSEROLE
A quick and easy one dish dinner.You can vary the ingredients depending on what you like on your pizza.
Provided by Porfavorcorona
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cook ground beef in a large ovenproof or cast-iron skillet over medium-high heat, stirring frequently, until brown and crumbly.
- Drain well; return beef to skillet.
- Add marinara sauce and optional veggies to beef in skillet; mix well.
- Sprinkle mozzarella over top.
- Unroll pizza dough.
- Spread dough over top of beef mixture and mozzarella in skillet.
- Trim with scissors to fit dough just inside skillet.
- Discard excess dough.
- Sprinkle top of dough with Parmesan.
- Bake casserole in skillet until crust is brown, about 15 minutes.
- Remove skillet from oven; let stand for about 5 minutes.
- Cut into wedges.
Nutrition Facts : Calories 348.8, Fat 19.8, SaturatedFat 8.7, Cholesterol 96.6, Sodium 664, Carbohydrate 10, Fiber 0.3, Sugar 7.7, Protein 30.8
CAST-IRON PIZZA WITH FENNEL AND SAUSAGE
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Quick & Easy Pizza Sausage Fennel Mozzarella
Yield 2 servings
Number Of Ingredients 9
Steps:
- Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes. Transfer sausage to a small bowl.
- Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust-the bottom should be golden brown and crisp from residual heat in the skillet. If it's not, set over medium-low and cook until crust is golden brown, about 3 minutes.
- Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10-14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.
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CAST IRON PIZZA RECIPE - RECIPES BY CARINA
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5/5 (4)Total Time 35 minsCategory Main CoursePublished 2020-10-02
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- Combine all of the pizza sauce ingredients into a food processor or blender. Pulse or blend for a few seconds until your have a chunky sauce, do not blend until smooth.
- To make the pizza remove the risen dough from the fridge. Using a knife or a dough scraper cut the dough in half.
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