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Hot Skillet Pizza

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“I stumbled upon this recipe in this months issue of Everday with Rachel Ray. You have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. The dough is a snap to put together, and you can vary your toppings. If you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. I usually use white whole wheat flour. This recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.”
READY IN:
45mins
SERVES:
4
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dough:
  2. In a small bowl, stir together the luke warm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
  3. Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
  4. Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
  5. Putting the pizza together:
  6. Press the dough into a greased 9 to 10 inch cast iron skillet, and let rise until doubled in size about 20-30 minutes.
  7. Preheat the oven for 400 degrees F. In a medium skillet heat 1 tbls olive oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the tomatoes season with salt and balck pepper and cook for 1 more minute. Remove from heat and cool a few minutes. Discard the garlic.
  8. Drizzle the remaining olive oil over the dough; spoon the tomato mixture on top, leaving a 1 inch border. Bake until golden and bubbly about 25 minutes. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese melts, about 5 minutes. Let cool in pan for 20 minutes before serving.

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