Traditional recipes

Skillet Pizza

Skillet Pizza

Ingredients

  • 1 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon sugar
  • 1/2 Teaspoon salt
  • 1/3 Cup beer
  • Olive oil
  • 1 Cup shredded mozzarella cheese
  • 1/2 Cup grated Parmesan cheese
  • Dried oregano
  • 1 jar pizza sauce

Directions

Combine flour, baking powder, sugar and salt in food processor. Add beer and 1 tablespoon olive oil and process until dough forms a shaggy ball, about 1 minute. Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.

Divide dough in half. Roll each half into a very thin 9-inch round. Heat 3 tablespoons olive in a large non-stick skillet over medium heat until just smoking. Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.

MIx the cheese and dried oregano together in a small bowl. Flip dough and top with tomato sauce and half of cheese mixture. Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes. Broil for 2 to 3 minutes to get a nice crisp top crust.


Cast-Iron Skillet Pizza, Where Have You Been All Our Lives?

What if we told you there existed a pizza recipe that was so easy, so fast, and so insanely delicious it would change your life? It's true! It'll at least change your weeknight-cooking life. Enter: this pan pizza from BA test kitchen manager Brad Leone. It's ready in fewer than 30 minutes, just like a certain pizza delivery service—but you don't have to answer the doorbell in your pajamas. It cooks up in a cast-iron skillet, which gives it a crust with an absolutely perfect crispy and chewy texture. It's ooey, gooey, and just the right amount of messy. Ready to make every night pizza night? Here we go.

First, you'll need to preheat the oven to 525˚—or as hot as it'll go. (Don't broil it, though, as that would burn the cheese in a heartbeat.) Then, get out one 1-pound package of store-bought dough. If your local pizzeria sells it fresh, get that stuff. If not, the grocery store variety is totally fine. Remove it from the packaging and stretch the dough out, working it into a flattened round.

Then, set a 9-12" cast-iron pan over a burner set to medium-high. You want to preheat the pan so it's hot but not smoking (just watch your hands—and don't grab the handle!). Although any size pan is really fine, keep in mind that the smaller the pan, the thicker the crust will be. If deep dish-style pizza is your jam, go for the 9". If you want a crispier crust, use a larger pan. Sprinkle the hot pan with cornmeal and flour (and maybe a little sugar if you're feeling crazy), and set the dough snugly in the pan (again, watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking over the burner.

Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of your favorite marinara sauce. Have a batch the homemade stuff on hand? Great use that. If not, reach for a store-bought jar. Spread the marinara over the dough, and don't worry about leaving too much space for a crust. This baby is supposed to be messy—besides, the tomato caramelizes at the edges, making every bite packed with flavor. Top with 2-3 cups grated mozzarella cheese, depending on how gooey you like things.

Slide that pizza into the oven and let it bake for 10-15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with a mix of honey, chile flakes, and water (to thin the honey). The spicy honey will lacquer the crust. Let it rest a few minutes, top the cheese with fresh torn basil leaves, and slice. And… that's it. Seriously, it's that easy. And, uh, cheesy.

Get the recipe: Hot and Sweet Soppressata and Fennel Grandma Pie. Photo: Michael Graydon + Nikole Herriott


Crispy Cast-Iron Skillet Pizza with Fennel, Sausage and Garlic

It&rsquos pizza night, but here&rsquos the catch: You have 30 minutes and can&rsquot order takeout. Sounds impossible? It&rsquos actually not. Thanks to your cast-iron skillet and store-bought dough, this crispy cast-iron skillet pizza with fennel, sausage and garlic is within your reach&mdashon a weeknight, no less.

Because this pie is cooked in a ten-inch skillet, it has a puffy, lofty crust akin to a pan pizza. (You can use a larger skillet, but the crust will be thinner and you&rsquoll want to adjust the cooking time accordingly.) A few glugs of olive oil give it a golden brown, crisp exterior, and the whole thing bakes in about 15 minutes. We chose a topping combination of fennel and Italian sausage, but you can go as high- or low-brow as you please.

6 to 8 ounces sweet Italian sausage, casings removed

3 tablespoons extra-virgin olive oil, plus more as needed

8 ounces store-bought pizza dough, at room temperature

⅓ to ½ cup pizza sauce or marinara

1 cup shredded low-moisture mozzarella cheese

½ medium fennel bulb, cored and thinly sliced

1 garlic clove, thinly sliced

Parmesan cheese and fresh basil, for serving

1. Preheat the oven to 475°F.

2. Heat a 10-inch cast-iron skillet over medium heat. When hot, crumble the sausage into the skillet. Cook until the fat has rendered and the sausage is browned, 8 to 10 minutes. Transfer to a paper-towel-lined plate. At this point, you can wipe the skillet clean, or leave the rendered fat if you want it to infuse the crust.

3. Add the olive oil to the skillet and swirl to coat. Carefully place the pizza dough in the skillet and use your fingertips to gently coax it to the edges. (If the dough resists, let it rest for 10 to 15 minutes before stretching again.) Drizzle the surface of the dough with a little olive oil.

4. Return the pan to medium-low heat to brown the bottom of the crust, about 3 minutes. Spread the pizza sauce over the dough, followed by the cheese, fennel and garlic. Transfer to the oven and bake until the crust is deep golden brown and the cheese is bubbly, 13 to 15 minutes. Serve with Parmesan cheese and fresh basil.


When your pan is hot, sprinkle it with a bit of flour and cornmeal to keep the crust from sticking. Then, stretch your pizza dough and press it into the cast-iron pan, being careful not to burn your fingers. Press the edges of the dough up on the sides of the pan so you get a good crust and so the pizza doesn't retract into the pan. Brush the top of your dough with oil and put it back in the oven.

When the dough starts to bubble up, pull the pan out and top the pizza with sauce. Either store-bought or homemade marinara, whatever effort level you're feeling. Add shredded mozzarella on top. Then, add whatever other toppings you like! Pepperoni? Sausage? An Egg? (Just wait until the pizza is out of the oven to add ingredients like fresh basil or other herbs, honey, and hot sauce. Continue to cook your pizza for another 10–15 minutes, until the cheese is melted and golden.


Low Carb Crustless Pizza Storage Instructions

Can you make crustless low carb pizza ahead?

Yes, you can make low carb crustless pizza ahead. You can make the entire recipe and simply reheat it when you’re ready to eat, or you can prep it ahead.

Assemble the keto crustless pizza recipe and instead of broiling it, store in the refrigerator. When ready to eat, simply broil until heated through and bubbly.

How to store crustless keto pizza

Store low carb crustless pizza in the refrigerator for 4-5 days. I recommend storing it right in the (covered) pan if you can, to maintain the layers.

Can you freeze it?

Yes, you can freeze this low carb crustless pizza casserole for 2-3 months.

To freeze it, cover the top flush to the surface with plastic wrap, then wrap the pan in a layer of foil.

You can do this before or after the oven step, both ways will work. You’ll probably skip the oven step if you are making it ahead as a freezer meal, but it’s fine to freeze it even after being in the oven if you just want to freeze some leftovers.

You can heat your crustless pizza right from the freezer if you like, but it will take a long time to get warm (at least 30 minutes or more) – and you’ll have to be sure your pan can withstand the temperature change of going from freezer to oven.

To be safe, it’s better to let it thaw in the refrigerator overnight, then place the pan into the oven to heat.

How to reheat a no crust pizza bake

Reheat this keto crustless pizza in a 350 degree F oven for 10-15 minutes, until hot. You could also scoop a serving into a bowl and microwave.


Directions

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise at temperatures below 65°F/18°C degF, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.


Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Everyone knows how to make pizza on a sheet pan or a pizza stone, but what about in a cast-iron skillet? (HELLO, super crispy crust!)

Lucky for you, it's one of Rach's specialties and it's so easy. Here's a basic step-by-step guide:

STEP 1: MAKE PIZZA DOUGH

"You can't make your own dough in 30 minutes, of course," Rach says. "But here's a simple recipe that makes two pizzas and you can keep them on hand in the freezer." You only need 5 ingredients: active yeast, EVOO, honey, salt and flour!

If you're in a hurry, use store-bought dough or grab some from your favorite local pizza place. (If you're in hurry AND feeling lazy, use this Skillet Recipe &mdash you can skip the stovetop part and go straight into a 400˚F oven after adding sauce and toppings. Bake for about 25 minutes.)

STEP 2: PREP SKILLET + PREHEAT OVEN

Preheat a cast-iron skillet (Rach usually uses a 12-inch one) over medium-high heat on the stovetop or a grill. Sprinkle the pan with a mixture of cornmeal, flour and sugar. "This keeps the pizza from sticking on the bottom and it gives it great flavor," Rach explains. "[Plus], that little bit of sweetness [from the sugar] on the dough is delightful."

Preheat oven to 525-550˚F (basically as high as it goes) with the rack at center.

STEP 3: ADD PIZZA DOUGH

Immediately add your pizza dough, pressing down all over and up the sides of the skillet. (Reminder: The pan is hot so be careful not to burn yourself!)

STEP 4: ADD PIZZA SAUCE + TOPPINGS

Let the crust start to bubble up a bit before removing skillet from heat and spreading your pizza sauce evenly over the dough to the edges. (Don't forget that the pan will still be hot, though!)

Then top with your favorite cheese(s)! Here are some of Rach's go-tos:

  • Shredded mozzarella
  • Shredded provolone
  • Pecorino (if you want your pizza extra salty)
  • Parm (if you want your pizza extra buttery)

And your favorite toppings! Here are some of Rach's faves:

  • Pepperoni
  • Browned sausage
  • Rotisserie chicken meat
  • Thick-cut cooked beef brisket
  • Cooked bacon (get the thick-cut kind, chop into cubes and pan fry)

STEP 5: BAKE

Transfer skillet to the oven and bake to deeply golden and brown on top for about 15 minutes. Let stand 5 to 10 minutes.

STEP 6: GET CREATIVE WITH GARNISHES

Top pizza with your favorite topping(s) and cut into 6 to 8 slices and serve.


Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Everyone knows how to make pizza on a sheet pan or a pizza stone, but what about in a cast-iron skillet? (HELLO, super crispy crust!)

Lucky for you, it's one of Rach's specialties and it's so easy. Here's a basic step-by-step guide:

STEP 1: MAKE PIZZA DOUGH

"You can't make your own dough in 30 minutes, of course," Rach says. "But here's a simple recipe that makes two pizzas and you can keep them on hand in the freezer." You only need 5 ingredients: active yeast, EVOO, honey, salt and flour!

If you're in a hurry, use store-bought dough or grab some from your favorite local pizza place. (If you're in hurry AND feeling lazy, use this Skillet Recipe &mdash you can skip the stovetop part and go straight into a 400˚F oven after adding sauce and toppings. Bake for about 25 minutes.)

STEP 2: PREP SKILLET + PREHEAT OVEN

Preheat a cast-iron skillet (Rach usually uses a 12-inch one) over medium-high heat on the stovetop or a grill. Sprinkle the pan with a mixture of cornmeal, flour and sugar. "This keeps the pizza from sticking on the bottom and it gives it great flavor," Rach explains. "[Plus], that little bit of sweetness [from the sugar] on the dough is delightful."

Preheat oven to 525-550˚F (basically as high as it goes) with the rack at center.

STEP 3: ADD PIZZA DOUGH

Immediately add your pizza dough, pressing down all over and up the sides of the skillet. (Reminder: The pan is hot so be careful not to burn yourself!)

STEP 4: ADD PIZZA SAUCE + TOPPINGS

Let the crust start to bubble up a bit before removing skillet from heat and spreading your pizza sauce evenly over the dough to the edges. (Don't forget that the pan will still be hot, though!)

Then top with your favorite cheese(s)! Here are some of Rach's go-tos:

  • Shredded mozzarella
  • Shredded provolone
  • Pecorino (if you want your pizza extra salty)
  • Parm (if you want your pizza extra buttery)

And your favorite toppings! Here are some of Rach's faves:

  • Pepperoni
  • Browned sausage
  • Rotisserie chicken meat
  • Thick-cut cooked beef brisket
  • Cooked bacon (get the thick-cut kind, chop into cubes and pan fry)

STEP 5: BAKE

Transfer skillet to the oven and bake to deeply golden and brown on top for about 15 minutes. Let stand 5 to 10 minutes.

STEP 6: GET CREATIVE WITH GARNISHES

Top pizza with your favorite topping(s) and cut into 6 to 8 slices and serve.


How to Make Cast Iron Skillet Pizza

Good news! This cast iron pizza recipe is super simple to make. Here’s how it goes:

Start with the dough, sauce, and/or cheese. Before you assemble and cook your skillet pizza, get the components ready to go. Whip up a batch of homemade pizza dough, or use fresh dough from the store. Grate the cheese, or blend up cashew cream if you’re making a vegan pizza.

Then, prep the toppings. I top my cast iron pizza with plant-based sausage, roasted red peppers, and roasted tomatoes, so I always cook these components in advance. I sear the sausage in a small cast iron skillet, char the peppers on a grill pan, and roast the tomatoes until they’re shriveled around the edges. Once I’ve prepped these toppings, I chop the red onion and artichoke hearts. Last but not least, I whir together basil pesto to dollop on top.

Next, cook the crust. Press the pizza dough into the bottom of a dry, 10-inch cast iron pan. Make sure to press a thick border of dough around the sides of the pan to create the pizza crust’s chewy edges. Once the dough’s stretched, prick it all over with a fork. Then, heat the skillet on the stove for 2 minutes over medium heat to get the bottom of the crust nice and crispy.

Finally, assemble. Brush the pre-cooked dough with olive oil, and top it with cashew cream or grated mozzarella. Pile on the plant-based sausage, peppers, tomatoes, onion, and artichokes, and place the cast iron skillet in the oven. Cook for 10-12 minutes at 450°, until the crust is lightly golden brown and cooked through.

Enjoy! Carefully remove the skillet from the oven, and top the pizza with dollops of pesto, red pepper flakes, and fresh basil leaves. Slice, and dig in!


Get a medium or large skillet depending on how much you are making.

Turn on heat to medium - add oil.

Sprinkle cheese throughout the pan so that it is evenly distributed. Make sure that the entire bottom of the pan is coated in cheese, this is going to be your crust.

Let the cheese start to bubble.

Add pizza sauce and toppings. Based on your macros, you could even add more cheese.

Try to check the edges to make sure that the cheese is not sticking to the pan. You can slowly pick away at the edges of the crust and that should loosen it.

Let the crust get dark brown to almost black. It will look pretty dark but will taste delicious! Garnish with herbs!


Watch the video: Πως να φτιάξετε και να απολαύσετε Πίτσα Πεπερόνι - How to make pizza pepperoni Live Kitchen (November 2021).