Easy Cast-Iron Skillet Pizza

Easy Cast-Iron Skillet Pizza

READY IN: 27mins

INGREDIENTS

  • 1 thick pre-made pizza dough
  • 1 (12 ounce) can tomato sauce or(12 ounce) can spaghetti sauce
  • 1teaspoonsugar
  • 1 -2tablespoonolive oil
  • 1 -2cupmozzarella cheese
  • 1dashsalt & pepper
  • 1dashitalian seasoning
  • pizza toppings
  • NUTRITION INFO

    Serving Size: 1 (118) g

    Servings Per Recipe:4

    Calories: 138.5

    Calories from Fat 88 g 64 %

    Total Fat 9.8 g 15 %

    Saturated Fat 4.2 g 20 %

    Cholesterol 22.1 mg 7 %

    Sodium 624.8 mg 26 %

    Total Carbohydrate6.3 g 2 %

    Dietary Fiber 1.3 g 5 %

    Sugars 5 g 19 %

    Protein 7.3 g 14 %

    DIRECTIONS

  • Put cold skillet on cold burner. Add the olive oil, italian seasoning, salt and pepper coating the bottom of the skillet.
  • Spread the ready dough to the edges of the skillet filling it around with the dough. Some of the oil might come up around the top, thats cool. Let the dough rise for about 5 minutes.
  • Add your sugar to the tomato sauce or spaghetti sauce. If you are using only plain tomato sauce, add some of that italian seasoning in there and a little bit of oil and salt.
  • After the 5 minutes, coat the top of the dough with the sauce. I like a lot of sauce, so I make sure the top layer is coated well. You probably won’t use the entire 12oz. I’m not sure cause I don’t know the size of your skillet. Mine is a 10" wide skillet.
  • Turn on your oven broiler. When the broiler is hot and ready. Turn on the burner under the skillet to medium high heat and set a timer for 5 minutes. You’ll notice the dough start to bubble a little bit, but we won’t be cooking it here for long. It’s just to get it started and to get that bottom nice and brown. Start adding your cheese and toppings. NOTE: It might be easier to use chunks of mozzarella vs shredded because it will take longer to melt and allow the dough to cook properly without over burning the cheese. So keep the cheese cold in the fridge until you’re ready to use it.
  • After the 5 minutes on the burner we are going to transfer the skillet to the oven under the broiler. My pizza was in there approximately 5 minutes. You’ll want to watch your pizza and use a knife to see how well your dough is cooked on the bottom and sides. When it’s nice and brown and the top is nice and golden, take it out. Let the pan cool for a bit and then transfer your pizza to another cooler surface so it stops cooking.
  • Salt and sugar can be adjusted to your needs and preference. It’s not a big deal. Its’ pizza. It’s hard to screw up. Just keep an eye not to burn it!
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