Cheesy Crust Skillet Pizza 1 Recipes

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CHEESY SKILLET PIZZA DIP



Cheesy Skillet Pizza Dip image

This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 18 servings.

Number Of Ingredients 12

6 tablespoons butter
1 teaspoon garlic powder, divided
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen bread dough dinner rolls, thawed
1 package (8 ounces) cream cheese, softened
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup pizza sauce
1/4 cup (3/4 ounce) sliced pepperoni
2 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • Microwave butter, 1/2 teaspoon garlic powder and red pepper flakes, covered, until butter is melted. Cut each dinner roll into thirds; roll each piece into a ball. Dip dough balls in butter mixture; place along outer edge of a 10-in. cast-iron skillet, leaving center open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Bake until dough balls are set and beginning to brown, 15-18 minutes., Meanwhile, combine cream cheese, 1 cup mozzarella, mayonnaise, Italian seasoning and remaining garlic powder; spoon into center of skillet. Layer with 1/4 cup mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture; sprinkle with Parmesan. , Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Sprinkle with basil.

Nutrition Facts : Calories 258 calories, Fat 20g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 372mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

SKILLET PIZZA



Skillet Pizza image

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

1 package (6-1/2 ounces) pizza crust mix
1 can (8 ounces) tomato sauce
1 teaspoon oregano
1/2 cup pepperoni slices
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced ripe olives
2 cups shredded mozzarella cheese

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.

CHEESY-CRUST SKILLET PIZZA



Cheesy-Crust Skillet Pizza image

If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.

Provided by themoodyfoodie

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 4

1 ½ cups shredded part-skim mozzarella cheese
5 cherry tomatoes, thinly sliced
2 tablespoons torn fresh basil leaves
4 small fresh mozzarella balls (bocconcini), thinly sliced

Steps:

  • Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
  • Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
  • Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g

SKILLET PIZZA CRUST



Skillet Pizza Crust image

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

3 (1/4 ounce) packages active dry yeast
1 teaspoon sugar
3/4 cup warm water (105 115)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water (105-115)
2 tablespoons olive oil
vegetable oil cooking spray
1 tablespoon Italian spices (optional)

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.

CHEESY PAN PIZZA



Cheesy Pan Pizza image

This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.

Provided by Tejal Rao

Categories     dinner, lunch, pizza and calzones, main course

Time 45m

Yield 1 (9-to-10-inch) pan pizza

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons/240 grams all-purpose flour
3/4 cup/180 milliliters lukewarm water
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon instant or active dry yeast
1 1/2 tablespoons olive oil
6 ounces mozzarella, grated (about 1 1/4 loosely packed cups)
1/2 cup/120 grams tomato sauce or pizza sauce
Freshly grated hard cheese, such as Parmesan or pecorino, for garnish (optional)
Fresh herbs, such as basil, marjoram or oregano, for garnish (optional)

Steps:

  • Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
  • Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
  • About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
  • Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
  • Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.

CHEESY-CRUST SKILLET PIZZA [1]



CHEESY-CRUST SKILLET PIZZA [1] image

Yield 2 Servings

Number Of Ingredients 4

1 1/2 cups shredded part-skim mozzarella cheese
5 cherry tomatoes, thinly sliced
2 tablespoons torn fresh basil leaves
4 small fresh mozzarella balls (bocconcini), thinly sliced

Steps:

  • Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes. Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes. Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

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KETO SKILLET PIZZA, CRISPY AND DELICIOUS - HEALTHY RECIPES ...
keto-skillet-pizza-crispy-and-delicious-healthy image
2018-05-15 Remove the skillet from the heat. Allow the pizza to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza …
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  • When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
  • Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.


CRISPY CHEESY PAN PIZZA | KING ARTHUR BAKING
crispy-cheesy-pan-pizza-king-arthur-baking image
Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet …
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  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
  • Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
  • After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
  • Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.


7 BEST SKILLET PIZZA RECIPES - PASTA.COM

From pasta.com
  • Adam Ragusea’s Skillet Pizza Recipe in a Cast Iron Skillet. If you’ve ever tried an Adam Ragusea recipe, you know that he has a penchant for making easy, delicious meals using his cooking skills and scientific knowledge.
  • Crispy Cheesy Pan Pizza. This delightful pizza utilizes a method that has become more and more popular – spreading the cheese to the edges of the pie to create a crunchy, caramelized crust.
  • Foolproof Pan Pizza. If you have fond memories of your days eating chain pizza as a kid, this is the recipe for you! This will give you a rush of nostalgia while being light-years ahead of the quality of actual chain restaurants.
  • Cheesy Pan Pizza. Like many of the other recipes, the beauty of this pizza lies in its simplicity and adaptability. This may be a recipe for a cheese pizza, but you can customize it with any toppings that you like.
  • Easy Skillet Pan Combination Pizza. If you have a big appetite, you’ll love this pizza! The crust includes olive oil, butter, and sugar for a sweeter, heavier taste.
  • Ree Drummond’s Cast Iron Skillet Pizza. If you’re low on time, this is a great option for cast iron pizza. It uses store-bought dough, so you don’t have to worry about fermentation time or mixing.
  • Simple Skillet Deep Dish Pizza. Here’s a recipe that has a nice, flaky crust, similar to a Chicago-style deep dish. The toppings include mixed vegetables like cherry tomatoes, eggplant, green peppers, and mushrooms.


3- CHEESE SKILLET PIZZA — LAUREN LANE CULINARIAN
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