SKILLET TACO PIZZA
Provided by Food Network Kitchen
Time 50m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 525˚ (or the highest temperature available). Press and stretch the pizza dough into a 12- to 13-inch circle on a lightly floured surface. Lightly dust the top with flour and cover with a clean kitchen towel.
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the crushed tomatoes and oregano. Bring to a boil, then reduce the heat to a simmer and cook until thickened and reduced to about 1 cup, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the beef and season with a large pinch of salt and a few grinds of pepper. Cook, breaking up the beef with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the chili powder, cumin and garlic powder and cook, stirring, until combined, 1 to 2 minutes. Transfer the beef mixture to a small bowl with a slotted spoon.
- Heat a 12-inch cast-iron skillet over medium-high heat. Lightly sprinkle the skillet with flour and immediately add the pizza dough, stretching it as needed to completely cover the bottom of the skillet. Cook until the dough starts to puff slightly, about 2 minutes. Spoon the tomato sauce mixture all over the dough and spoon the beef mixture on top. Sprinkle with the cheddar, top with the red onion, then sprinkle with the mozzarella. Transfer the skillet to the oven and bake until the cheese is melted and bubbling and the crust is browned around the edges, 10 to 12 minutes. Let cool slightly.
- Run a small spatula around the edges of the pizza to loosen. Top with lettuce, avocado and pico de gallo. Cut into wedges.
SKILLET DEEP DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
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.
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.
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 PIZZA
Meet the Cook: I created this recipe during a hot spell one summer. With the temperature in the 90's every day, I didn't want to turn on the oven. So I decided to make our favorite family pizza in a skillet instead! Anyone who likes pizza, has kids or just wants a quick and simple meal would likely enjoy Skillet Pizza. It's great to take along to get-togethers, too - you can prepare it at home, then just plug in the skillet when you arrive. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 pizza (12 inches).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 438 calories, Fat 22g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1139mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
STOVE TOP SKILLET PIZZA
Make and share this Stove Top Skillet Pizza recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BREAKFAST PIZZA SKILLET
I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes. When I served it at a Christmas brunch, it was an instant hit. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned. , Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese. , Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.
Nutrition Facts : Calories 445 calories, Fat 33g fat (14g saturated fat), Cholesterol 219mg cholesterol, Sodium 873mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
HOT SKILLET PIZZA
I stumbled upon this recipe in this months issue of Everday with Rachel Ray. You have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. The dough is a snap to put together, and you can vary your toppings. If you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. I usually use white whole wheat flour. This recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.
Provided by Marz7215
Categories < 60 Mins
Time 45m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 514.3, Fat 24.2, SaturatedFat 6.2, Cholesterol 22.4, Sodium 767.7, Carbohydrate 59, Fiber 3.1, Sugar 1.6, Protein 15.2
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.
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
SKILLET PIZZA CRUST
An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!
Provided by Impera_Magna
Categories Yeast Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SKILLET BREAKFAST PIZZA
Skillet breakfast pizza is hot, crispy pizza dough that is oozing with veggies and cheesy bacon yumminess. Plus, it's low in calories!
Provided by Culinary Envy
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 54m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 31 g, Cholesterol 24.9 mg, Fat 9.5 g, Fiber 1.5 g, Protein 14.8 g, SaturatedFat 3.8 g, Sodium 649.3 mg, Sugar 4 g
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