Skillet Pizza Dough Recipes

SKILLET PIZZA

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.

SKILLET PIZZA CRUST

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 PIZZA DOUGH

Steps:

• In small bowl, stir together the lukewarm water, yeast and sugar.
• Let stand until foamy, 3-5 minutes.
• Using a standing mixer, mix the flour and salt at a low speed.
• Mix in the yeast mixture and olive oil until a shaggy dough forms.
• Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
• Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
• Punch down the dough before using.
• Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
• Preheat the oven to 400 degrees.
• Top about 1 T additional olive oil over the dough.
• Top pizza dough with your favorite pizza toppings, leaving a 1/2-inch border (do not add the cheese yet).
• Bake until golden and bubbly, about 25 minutes.
• Sprinkle the cheese and any seasonings you might like on top and bake until the cheese is melted, about 5 minutes.
• Let cool in pan for about 20 minutes before serving.
• This will make one 9 to 10-inch skillet pizza dough.

CHEESY SKILLET PIZZA DIP

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.

SKILLET BREAKFAST PIZZA

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.

CHEESY-CRUST SKILLET PIZZA

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.