Cast Iron Pizza Pot Pie Recipes

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CAST-IRON PIZZA



Cast-Iron Pizza image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 6

1 pound frozen store-bought pizza dough, thawed and risen
1/4 cup olive oil
1/2 cup store-bought pizza sauce
1/2 cup pepperoni
4 ounces fresh mozzarella pearls
1/4 cup torn fresh basil

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.

CAST-IRON PIZZA PIE



Cast-Iron Pizza Pie image

I love shortcuts, so I created this cast-iron pizza using the convenience of frozen bread dough. It's versatile, so pile on your family's favorite pizza toppings. - Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/4 pound bulk pork sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 loaf (1 pound) frozen bread dough, thawed and halved
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (8 ounces) pizza sauce
3 ounces sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon dried oregano

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. , Roll half of dough into a 12-in. circle. Transfer to a 10-in. cast-iron or other ovenproof skillet. Layer with half of each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 991mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

DEEP-DISH CAST IRON PIZZA



Deep-Dish Cast Iron Pizza image

A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h15m

Yield 6

Number Of Ingredients 19

2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 ¼ cups warm water (110 degrees F (43 degrees C))
2 cups all-purpose flour
2 teaspoons garlic salt
¼ cup butter
2 cups all-purpose flour
1 tablespoon grapeseed oil
cooking spray
⅓ cup bulk pork sausage
1 (3.5 ounce) link bulk Italian sausage
2 tablespoons grapeseed oil
½ cup pizza sauce
⅓ cup shredded mozzarella cheese
24 slices pepperoni
⅓ cup shredded mozzarella cheese
1 tablespoon butter, softened
⅛ teaspoon Italian seasoning
⅛ teaspoon garlic powder

Steps:

  • Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
  • Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
  • While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
  • Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
  • Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 67.2 g, Cholesterol 57.7 mg, Fat 30.2 g, Fiber 2.9 g, Protein 17.4 g, SaturatedFat 12 g, Sodium 1148.6 mg, Sugar 1.4 g

SKILLET CHICKEN POT PIE RECIPE BY TASTY



Skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 rotisserie chicken breasts, shredded
½ cup frozen peas
½ cup frozen carrot
salt, to taste
pepper, to taste
1 small potato, peeled and chopped
½ cup cream
1 premade pie crust

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Melt butter in a cast-iron skillet over medium-high heat.
  • Add in the flour and stir until bubbling.
  • Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
  • Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
  • Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

CHICAGO PIZZA POT PIE



Chicago Pizza Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 pizzas

Number Of Ingredients 13

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional

Steps:

  • Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
  • Preheat the oven to 400 degrees F with a rack in a lower position.
  • Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
  • Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
  • Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
  • Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY



Cast Iron Buffalo Chicken Pot Pie Recipe by Tasty image

It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.

Provided by Betsy Carter

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

8 oz cream cheese, softened
1 oz packet of ranch seasoning
½ cup Frank's® Red Hot Buffalo Wing Sauce
2 large eggs
3 cups cooked shredded chicken (from 1 rotisserie chicken)
1 cup diced celery
½ cup diced carrot
½ cup minced white onion
1 cup shredded cheddar cheese
10-inch pie dough (7 ounces), thawed according to package instructions
1 tablespoon heavy cream
3 scallions, white and light green parts only, thinly sliceds

Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
  • Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
  • Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
  • In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
  • Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
  • Serve the pot pie garnished with scallions.
  • Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams

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From pinterest.ca


25+ PIE IRON RECIPES (PERFECT PUDGIE PIES) - SEEKING THE RV LIFE
2021-02-22 Separate the pie iron and place it on a heated grill or fire for 10 minutes turning halfway through. Remove pie iron from the grill and let cool but while it is still warm, wash in warm soapy water scrubbing with a nylon brush to get the wax off. Put them back on the grill to dry, remove, and let it cool completely.
From seekingthervlife.com


CAST IRON SKILLET PIZZA – 1840 FARM
2017-02-17 In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, stirring to prevent burning. Add the …
From 1840farm.com


THE GOOD DISH HOMEMADE CAST IRON PIZZA WITH RICOTTA & …
Stretch out the pizza dough to a round that's a little smaller than your skillet and set aside. Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon of the olive oil. When hot, add in the sausage and smash with a spatula to form crumbles. Add in the onion and garlic. Cook until the sausage is caramelized and cooked through ...
From gooddishtv.com


CAST IRON DETROIT-STYLE PIZZA - PLAIN CHICKEN
2020-07-10 Start with pressing the pizza dough into the bottom of a cast iron skillet. Let the dough cook on the stove for a few minutes and then assemble the pizza. Top the crust with pepperoni. Add the cheese, making sure to cover the entire crust. Next, add more pepperoni and the sauce. Finally, pop the pizza in the oven for about 15 minutes.
From plainchicken.com


CAST IRON CHEESE PIZZA - THERESCIPES.INFO
Cast-Iron Favorite Pizza Recipe: How to Make It - Taste of Home hot www.tasteofhome.com. 1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110° to 115°) 1/2 cup butter, melted and cooled 3 large eggs, room temperature 1/4 cup grated Parmesan cheese 1 teaspoon salt 3 to 3-1/2 cups bread flour 2 tablespoons yellow cornmeal 1/2 pound ground beef 1/2 pound bulk …
From therecipes.info


CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO-STYLE ... - A …
2021-11-17 Preheat the oven to 425 degrees F and move one rack to the lowest position. Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon as it browns. Once cooked, turn off the heat and set aside. Make the pizza sauce: Set a medium saucepot over medium heat.
From aspicyperspective.com


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