Skillet Chicago Style Deep Dish Pizza

How to make skillet pizza

Who doesn’t love pizza?  You will love this Skillet Chicago Style Deep Dish Pizza.  Here is another of my quick and easy whip together meals that uses wholesome ingredients (compared to restaurants) and saves money in the process.

I am having so much fun with my new cast iron skillet.  I use it every day.  In the morning, I usually make pancakes.  Then all I do is rinse it out, dry and it is ready for the next performance.  Everything cooks up wonderfully in it.  The brand I have is Lodge and it has worked out well.  The pan is a little heavy so when putting it in the oven you have to be careful and use two hands and, of course, two oven mitts.  I was making scalloped potatoes recently, and some of the liquid mixture spilled on the oven door.  It didn’t take too long to clean up, but it happened because I was trying to transfer the skillet to the oven by just holding the handle with one hand.  Don’t let this happen to you.  It really takes two hands (with potholders!) to transfer.  I won’t do that again!

You could make your own dough, but I opted to used pre-made pizza dough from Trader Joe’s.  I used the white flour dough, but whole wheat would be good as well.  I will try that next time.

Recipe adapted from Pennies on a Platter

Ingredients:

1 store bought pre-made pizza dough

For the sauce:

1 tablespoon unsalted butter

2 tablespoons grated onion (I chopped mine)

Pinch of dried oregano

1/4 teaspoon salt

1 clove garlic, minced

1 (14.5 ounce) can petite-diced tomatoes

Pinch of sugar

Pinch of dried basil (original recipe calls for 2 tablespoons of chopped basil leaves)

1 and 1/2 teaspoons olive oil

Ground black pepper, to taste

Salt, to taste

For assembling and topping:

2 tablespoons olive oil

8 ounces Mozzarella cheese, shredded (about 2 cups)

1/4 ounce Parmesan cheese, grated (about 2 tablespoons)

Directions:

Place the dough on to a floured work surface and roll the dough until it is the circular size of the skillet or pan you are using.  I am using my cast iron 10 1/4 inch skillet, but you may also use a round 9 inch cake pan.  I have used a cake pan in the past and the pizza came out delicious as well.  It is best if your dough is room temperature.  If it isn’t, place on the counter while you make the sauce before rolling out (to give it time to come to room temperature).

Sauce:

Melt butter in saucepan over medium heat.  To the melted butter, add the onion, oregano and salt.  Continue to cook, about 4 minutes until the onions are translucent.

Toss in the garlic and cook for about 30 seconds.

Add the tomatoes and sugar and bring mixture to a boil.

Next, lower the heat to medium-low and simmer until mixture has reduced to about 1 and 1/4 cups (about 15 minutes).  Remove tomato mixture from the heat and stir in the basil and olive oil.  Season with salt and pepper to taste.

Assembling the pizza:

Preheat oven to 425 degrees F.  Spread the olive oil around the skillet (or cake pan) and coat evenly.  Transfer the rolled out dough to the skillet (or cake pan) and press into the skillet and up the sides of the pan.  If the dough is still too cold, it may not be pliable enough to stretch and stay in place.  Leave in the pan and wait a few minutes and try again.

Once the dough is securely in the pan, spread a layer of mozzarella cheese on the dough.

Next, add the sauce over the cheese.

Top with the Parmesan cheese and bake in the oven for approximately 25 minutes when crust is golden brown.

Take out of the oven and set aside to rest for 5-10 minutes before slicing.

This recipe can be made ahead and stored in the fridge or frozen.