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
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)
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).
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.
Chicago Style Deep Dish Pizza Recipe
- 1 Pre-made Pizza Dough or make your own
- 1 tablespoon unsalted butter
- 2 tablespoons grated onion I chopped mine
- Pinch of dried oregano
- 1/4 teaspoon salt
- 1 clove garlic minced
- 1 ounce can petite-diced tomatoes 14.5
- Pinch of sugar
- tablespoons Pinch of dried basil or 2 fresh chopped basil leaves
- 1 teaspoons and 1/2 olive oil
- Ground black pepper to taste
- Salt to taste
- For assembling and topping pizza:
- 2 tablespoons olive oil
- 8 ounces mozzarella cheese shredded (about 2 cups)
- 1/4 ounce Parmesan cheese grated (about 2 tablespoons)
Peheat oven to 425 degrees F.
Bring dough to room temperature. On a floured board, roll out the dough in circular shape to fit in to the skillet (or cake pan).
To make the sauce:
Over medium heat, melt butter in a medium saucepan. Toss in the onion, oregano and salt and cook until onion is translucent, stirring often, about 4 minutes.
Add the garlic, stir and cook for about 30 seconds.
Next, add the tomatoes and sugar, bring to a boil on medium high heat.
Reduce the heat to medium low and simmer for about 15 minutes, until mixture reduces to about 1 and 1/4 cups.
Remove from heat and add basil and olive oil.
Add the shredded mozzarella cheese over the dough in the skillet.
Then add the tomato mixture over the mozzarella cheese
Top with the Parmesan cheese and bake in the oven for approximately 25 minutes until crust is golden brown.
Take out of oven and let sit for 5-10 minutes to let mixture set before slicing and serving.
This recipe can be made ahead and stored in fridge or freezer until ready to bake.