Skip to main content

deep dish skillet pizza

 

The world's easiest deep dish cheesy pizza just became easier when I discovered SF Joe's Original house made pizza dough and sauce available for pick up anytime.  The first time I made a deep dish pizza in a skillet I used traditional homemade tomato pizza sauce, caprese mozzarella balls and homemade pesto sauce.  We loved this simple cheesy pizza with crispy edges and pesto flavors.  I've made it a few times for dinner, served with a green salad and a glass of red wine.  But after I discovered the pizza dough and sauce at Joe's, pizza became easier to make and it certainly is better homemade right out of the oven. I also like to use basil leaves in place of pesto for variety, even easier to prepare.  The 9" cast iron skillet is just the right size for the purchased pizza dough.  I had a little leftover pizza sauce after spooning it around the mozzarella balls over the risen pizza crust before baking in a hot oven.  I tucked sweet basil leaves around the mozzarella balls but pesto can easily be spooned on top as well.


1 pre made refrigerated pizza dough
1 container caprese mozzarella balls, or a large ball cut into small pieces.
Pizza sauce
Pesto sauce or sweet basil leaves
Extra virgin olive oil for the skillet and for drizzling over pizza

 9" seasoned cast iron skillet


About 3 hours before you want to serve your deep dish skillet pizza prepare the skillet. Drizzle about 2 tablespoons of olive oil into the pan, tilt to spread across the bottom and up the sides of the pan, using your fingers or a paper towel to spread the oil.  

Remove the pizza dough from the refrigerator and place in the oiled skillet, turn it over once to coat both sides of dough with olive oil.  Using your fingers press into the dough to spread it out to the sides of the skillet bottom.  Cover with a towel and set aside for 15 minutes.  Press into the dough again to spread it to the sides of the skillet one more time and cover.  Check the dough in 15 minutes to make sure dough is touching the sides of the skillet, completely covering the bottom.  Cover the dough with a tea towel and let rest in a draft free place for 2 hours.

About 30 minutes before baking preheat the oven to 400F.

When the pizza dough is ready to bake it will look soft and fluffy.  Evenly distribute the mozzarella balls or pieces over the dough.  Spoon the pizza sauce over the dough and around the mozzarella balls. Spoon pesto around the top next to the mozzarella balls or use basil leaves tucked in around the balls.
Bake the pizza in the skillet on a pizza stone, if you have one in the oven, placed on the bottom oven rack for 20-25 minutes or until the pizza edges look golden and crispy.  Also the mozzarella cheese will be melted and the pesto will spread and look baked.

Remove the skillet pizza from the oven, let it cool briefly before serving.  I used a pizza wheel type cutter but kitchen shears also work well.  Once the pizza edges are loosened from the skillet the pizza lifts easily from the pan.  I like to drizzle extra virgin olive oil on top.

Serves 8 with a side salad.


Labels:

Comments

Post a Comment

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...
Post a Comment
Read more

chermoula spiced multi colored cauliflower salad

 What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all.  Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime.  I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl.  Should you tell people at the potluck that you made the bowl yourself?  In your pottery studio overlooking the Pacific Ocean ??  Probably should draw a line on that one, I don't know, maybe you could give it a try.  Or you could share that you made up the recipe while doing brain surgery.  Might be a good way to make some crazy new friends because the people you know alre...
Post a Comment
Read more

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...
Post a Comment
Read more