Deep Dish Skillet Pizza
Today’s post is a departure from my usual gluten-free or Paleo recipes. This is a tasty meal I make for my husband to enjoy. I’d love to share it with him, but it’s not gluten-free. I could make a GF version with some GF dough, but on Sunday afternoons, it’s just easier to make him this pizza with some store-bought dough from Trader Joe’s.
Deep Dish Skillet Pizza
Prep time: 20 min
Bake time: 20 min
1 bag of Trader Joe’s pizza dough
Your favorite toppings! For this pizza, I used:
-homemade marinara sauce
-medium cheddar cheese
-shredded mozzarella cheese
-soft, marinated mozzarella cheese balls
-2 pieces of cooked, chopped bacon
-chopped crimini mushrooms
–dried pizza seasoning
-fresh basil, chopped
-fresh grape tomatoes, chopped
Preheat the oven to 450 degrees.
Sprinkle a little all-purpose flour onto a plate and place the dough onto the flour, stretching it a little. Let the dough rest for 20 minutes while preparing the pizza toppings.
After 20 minutes of rest, flip the dough over so it picks up a little more flour from the plate. Grab an 8″ cast iron skillet and drizzle a little olive oil into the bottom. Place the dough into the skillet and gently spread out the dough to the edges and form a nice edge or “pizza handle,” as some call it.
Spoon the pizza sauce into the center of the dough and swirl it around until the base is evenly coated. My husband likes plenty of sauce on his pizza, so I’m very generous with it.
Next, build your pizza! I place cheddar and mozzarella on top of the sauce, then added pepperoni and bacon, followed by mushrooms, fresh mozzarella, pizza seasoning and a sprinkling of shredded mozzarella to bind the ingredients together.
Bake for 20 minutes, checking at 18 minutes for doneness.
Once fully baked and the crust and cheese are golden brown, carefully remove the hot skillet with an oven mitt, and transfer to a trivet or the stove top. With a serving spatula, lift the pizza out of the skillet. It shouldn’t stick to the skillet at all.
Place the pizza on a cutting board and sprinkle with fresh basil, grape tomatoes and Parmesan cheese. Cut into 6 or 8 slices and serve immediately. Enjoy!
Here is the pizza dough I used today:
Here’s a glance at the steps I took as I built the pizza:
Before pulling it out of the skillet, it looked like this. Isn’t it beautiful?
After baking, I added chopped, fresh grape tomatoes to the pizza.