Skillet Pizza

Last week I only had the desire to eat bagels and pizza.  Does anyone else get into a “food mood”?

03Skillet Pizza

These food anti-cravings I have are annoying.  They cause me to be grossed out by basically everything that is even remotely good for me.  Worse, this type of food is not good material for food blogging either.  Even my husband, who doesn’t get sick of food easily, said while eating the fourth bagel of the week “we should probably have real food.”  I blame stress at work, getting a flu shot and feeling like crap, and having a cavity filled last week.  My arm was so sore from the shot that it hurt all day, even when I wasn’t moving it.  Driving was not fun.  I hate cavities and this one had the side effect of making my tooth sensitive.  I had a lot of Novocain when it was filled and I spent half the day where I couldn’t feel half of my lips.  In fact, it was so much that my left nostril was numb.  Boy was that weird feeling.  Here’s to a better week (both eating wise and all around).

06Skillet Pizza

In an attempt to work with my food mood, we made pizza, but in a skillet!  Have you ever tried this?  It’s like a deep dish pizza but without all the grease that typically comes with one.  We even joked that it was like certain deep dish pizza chain’s pizza, but where the oil needed was measured in teaspoons instead of quarts.

I’m not really one for blogging about fancy pizza topping combinations.  It’s fun to see people’s creative concoctions and at the end of the day I think most people will do their own thing.  We made a standard issue pepperoni pizza (because that’s my boo’s favorite).  This is less of a recipe, and more of a nifty set of instructions about how to cook pizza in a different way.

08Skillet Pizza

My husband was skeptical when I told him that I wanted to make this.  How will it taste different than a regular pizza you throw on a baking pan or stone?  The short answer is that it still tastes like pizza, but it’s got some extra fun stuff going on.

Somehow the pizza crust is magically thicker than if you had rolled it out thick onto flat surface.  This was actually rather convenient.  Less fighting with the dough, no rolling anything out, and it came out amazing.

04Skillet Pizza

The pizza crust had a tiny bit of fried texture on the edges from the oil you put in the skillet or possibly from delicious cheese grease.  When you bite into a piece the crust is lovely and chewy on the inside.  Gosh, I wish we had leftovers.

14Skillet Pizza

Skillet Pizza Recipe
(Makes 2 personal size pizzas)

Ingredients:

  • 1 recipe of Pizza Dough
  • 1 tablespoon oil (divided per the directions)
  • some pasta or pizza sauce
  • some cheese
  • (optional) some toppings

Directions:

  1. Make the pizza dough.  We did the overnight rise version which isn’t mentioned in the post about the dough.  Basically you just make the dough and put the bowl in the fridge overnight and pull it out a couple hours before making the pizza.
  2. Preheat the oven to 450 degrees F.
  3. Divide the pizza dough in half.
  4. Coat a 10 inch oven safe skillet (cast iron is a great choice) with 1/2 tablespoon of oil.  I use the Lodge skillet.
  5. Talk half of the pizza dough and place it into the skillet. Spread it around the bottom of the skillet with your fingers.  It’ll take a little doing but it sure was easier than rolling it out.
  6. Lay on the sauce.
  7. Throw on some cheese.
  8. (Optional) If you’re feeling adventurous, go for 1 or 40 toppings.
  9. Bake the pizza in the preheated oven for about 17 minutes or until the crust has browned and the cheese has a few browned spots.  (I rotated the skillet half way through the cooking time.  I don’t think it’s required but it does help even out the browned spots.)
  10. Be careful… Every pan is hot when you take it out of the oven, but since we are dealing with a cast iron skillet in a 450 degree oven here, I felt it worthy of reminding you to take care because it will stay hot for quite a while.

Note:  You don’t need to use a cast iron skillet.  You only need to make sure your skillet is oven safe at 450 degrees F.

Adapted from: Minimalist Baker

Rating:

5 Hats

It might be obvious but I’ll point it out (because that’s what us lawyers do), our experience with this pizza was grand because we used our favorite ingredients and made our own dough.  You can certainly use uncooked store-bought pizza dough, but I won’t be responsible for crappy pizza if you used crappy dough.  🙂

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Comments

  1. Susan Kline says:

    i only made pizza in my cast iron skillet once and was perfectly happy with it. You are right to warn about how hot the pan will be, especially since cast iron is so heavy. To the reader who is concerned about the seasoning of the pan, please be aware that they are very easy to re season. If some gunk gets stuck on my pan I scour it and re season by putting vegetable oil in it and putting it in a hot oven. Usually wait until I’m using the oven anyway. And I do know that we are NEVER supposed to scour the pan. Nevertheless……..
    Thanks for your post. It makes me want to make more pizza!
    Susan

    1. Tina says:

      Susan, I absolutely agree that it’s easier to clean an iron skillet than I think most people realize. A little salt and oil goes a long way to bring back to life if need be. These things last “forever” for a reason.
      Thanks so much for stopping by! 🙂

  2. Dot says:

    We have cast iron skillets it is the only kind we use. I have done skillet pizza and you are right they are fantastic. I have not done them in a long time, thanks for the reminder. Thanks for sharing.
    Dot

    1. Tina says:

      Anytime! 😉 I appreciate you stopping by!

  3. Patsy Porco says:

    In your dough recipe, you said that you didn’t know if the dough does well in the fridge overnight. Does it? Do you need to let it rest and punch it down or anything once it’s out? I’ve never made a successful dough before. Thanks!

    1. Tina says:

      I haven’t done this dough recipe in the fridge. I’d imagine it could work if you give it a long time (8 to 12 hours or overnight) but I can’t make any promises. The rest of the process would remain the same.

  4. donna says:

    I don’t even use the oven. I just brown the dough on one side, turn it over, brown that side and put the toppings on.

    1. Tina says:

      Interesting. I’ve never thought it try it that way.

  5. kathy says:

    Looks good..im trying it ..i always have veggies in frig..will make in my cast iron pan..Remember when using Iron pan it also releases Iron you need for your body..which is a big plus. love my Pan

    1. Tina says:

      My husband & I love our iron pan too! We use it often & have even debated over adding a bigger skillet to our collection.
      I hope you love your pizza as much as we do. This is one of our favorite recipes. 🙂

  6. Lisa Jones says:

    During my college days in the ’70s, I was desperate for a pizza, but had no energy after mid term exams, so I used a couple of left over flour tortillas and ketchup mixed with spices in my toaster oven. It wasn’t a “real” pizza according to my friends, but one mom of four said, “There’s my Friday Supper! Set out the toppings and let each one make his own! Friday pizza fights–over. Friday pizza expense–minimal. Friday pizza clean up–‘There’s a sink full of hot water. Put the dishes in there, I’ll do them in the morning.’ ”

    This variation is just as great and versatile. Good for you finding a great recipe.

    1. Tina says:

      Thank you for sharing your story! I think many of us have similar stories. When I was in college a I was craving something sweet but I didn’t have a lot of food in the house… I took a piece of bread and toasted it, spread peanut butter on top, and drizzled chocolate syrup on top. Of course that’s lame but it was the tastiest dessert to me at that time. 🙂

      I appreciate you stopping by. 🙂

  7. Lisa says:

    I made this exactly, but it stuck completely to my cast iron pan. I used the oil, but it didn’t help. Any suggestions?

    1. Tina says:

      Hmm, the only thing that I can think of is that you might not have used enough oil.

      1. Susan Kline says:

        Try seasoning your cast iron pan again before using it. Good luck!

    2. Tina says:

      Agreed!

  8. Beth says:

    To make the second pizza, do you have a second skillet or do you wait for the first skillet to cool? Do you think this would work in a cast iron Dutch oven or is it too deep? Thanks! Can’t wait to try it this weekend!!

    1. Tina says:

      Beth, I only have 1 skillet so we wait for the first pizza to be done and then use it once it’s cooled for the second pizza. I’ve never used an iron dutch oven so I’m not sure if it would yield a different cook time or end result. Let me know how you make out!

  9. Michelle says:

    I love my cast iron skillet and we LOVE pizza. I make it at home often, it’s so much cheaper and pretty easy. I just never thought of combining the two. (Pizza & skillet) LOL I can’t wait to try this.
    I love different roasted veggies for topping and my guy likes meat (shocking) HAHA

    1. Tina says:

      It’s life changing! Let me know if you end up trying it. Thanks so much for stopping by. 🙂

  10. Lisa M Wright says:

    That looks awesome! My fiance graduated from culinary Seattle.
    I am so lucky! Cooks for my parents who are retired.
    Need to buy another skillet. Mom says it will last your life time.
    Thomas and I met in junior high.
    Both pushing 47yo.

    Love ur blog!
    Lisa M

    1. Tina says:

      Thank you so much, Lisa! I appreciate you stopping by. 🙂

  11. Virginia says:

    Hi there Tina!
    Over the years and there have been many, I have used my iron skillets for so many things. Cooking pizza never has been one of them! It sounds an looks so good that I should love to try it. I think I shall get the store bought dough as I’m not in to making it right now. But it does indeed sound like something I would like to try out on the grandchildren (one at.a time, lol). Thanks a lot for sharing!!

    1. Tina says:

      Virginia, thank you so much for stopping by! If you end up trying it, let me know how it goes! 🙂

  12. Elizabeth says:

    Hello, do you first heat the skillet before putting the pizza together in it? I see a lot of recipes in C.I. call for heating it first.

    1. Tina says:

      Hi Elizabeth. I’ve seen similar but I did not pre heat my skillet for this recipe. I’m afraid I’ll burn myself when trying to spread the dough.

  13. Rob says:

    Hi. I just came across thismrecipe on Pinterest and made it. I am a big pizza guy and have made various pizzas for the family over the years. This is the first time I did a deep dish. My family and I loved it. I did a few recipe substitutions of my design and preheated the skilllet at 500 before putting in the dough. I also ran the dough through the mixer for 20 minutes and let it rise for an hour in front of a gas fired fireplace. The crust was angelic! Will certainly make this again. P.S. i substituted 1/4 cup of 2%milk in the recipe. It really makes a difference in dough texture and taste. Thanks again for the inspiration.

  14. JillHebda says:

    This was awesome! I did it Chicago style with the sauce on top and the crust was nice and crispy on the bottom. Thanks for the fabulous and easy idea!

  15. carol hanson says:

    my husband and I take frozen thin crust pizzas and add our goodies to it plus more cheese. I thought that was a pretty good idea but now I saw this and can’t wait to try it. looks sooooo good and sounds sooooo easy. thanks a bunch for the recipe.

    1. Tina says:

      I hope you love this pizza as much as I do! Thank you so much for stopping by!

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