Skillet Pizzas

  • Serves: Makes six 10-inch pizzas; Each one serves 1 or 2
  • Baking Temp (degrees F): 450
  • Views: 2470
  • Comments: 4

Mozzarella cheese, potato, sausage, and rosemary pizza

Mozzarella cheese, artichoke hearts, and tomato sauce pizza
I love making (and eating) homemade pizza, especially this one with its crisp-chewy crust. Here, I give you two of my favorite pizza topping combinations: the first is topped with buttery Yukon Gold potatoes, fennel sausage, mozzarella cheese, and a sprinkle of rosemary; the second is topped with marinated artichoke hearts, mozzarella cheese, and a zesty tomato sauce. Instead of using a pan or baking them on a stone, I baked the pizzas in a 10-inch cast iron skillet which gets super hot, mimicking a pizza stone. It's ideal to use two skillets if you are baking more than one pizza. (You can freeze any of the dough you don't use for later use.)

I make my pizzas with a homemade artisanal pizza crust that is crisp, chewy, and very flavorful, but surprisingly quick to make! I make the dough using an easy two-step technique, which you can see below, that is much simpler than using a sourdough starter.  This technique ensures that I get a flavorful crust, a crispy bottom, and encourages the dough to brown nicely. My husband, who asks me time and again to make this, raves about this pizza recipe, and I can't wait to make more. You can, of course, get creative with your pizza toppings and try out your favorite combinations.

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