Skillet Pizza

Feeling the pressure to post pictures to keep up with JeffW - don't get used to it!


One of the things I love about cooking is how much it relaxes me.  If I didn’t cook, I swear I’d weigh 300 lbs.  But cooking gives me what I need, moments to myself to decompress after a stressful day. So instead of turning to chocolate or chips, I cook.  And then when it comes time to eat, I’m relaxed and happy and less likely to eat out of stress or frustration.  So I think you now have an idea of  how my day was, how was yours? 

The pizza was a breeze to make.   First I started with Todd’s Pizza Crust Recipe.  I made 1/4 of the recipe because I was only going to make one pizza.  I rolled the dough out very thin.  I like a thin crust and wanted to make sure it cooked through in the skillet.  I liberally oiled the skillet, but I didn’t preheat it, because I didn’t know how I’d shape the dough in a hot pan. I didn’t have any corn meal to spread on the bottom, so instead used a tablespoon of sesame seeds, which worked really well.  (Is the fact that my well stocked pantry doesn’t  have corn meal ironic or just annoying?) 

I made a simple sauce of  1 can tomato sauce, and 1/2 teaspoon (or a bit more) of garlic, basil, and oregano.  I put two ladles on the dough, spread it around well, topped it with some cooked Italian sausage, peperoncini peppers, mozzarella and some parmesan.  I baked it at 450 degrees for 15 minutes and let it sit for 5 minutes after I removed it from the oven.   Despite trying for a thin crust, the structure of the pan seems to create a very nice, crispy, thicker crust.  Not quite deep dish because I didn’t use that much dough.  So that was it, start to finish,  less than 30 minutes.

3 thoughts on “Skillet Pizza

  1. Is the fact that my well stocked pantry doesn’t have corn meal ironic or just annoying?
    Hah! I’ve got five or so different kinds, various colours and grinds, with and without other things (like flour) added. I grew up in the south where if you wanted cornbread, you could buy a decent packaged mix that had the right balance of cornmeal, flour, leavening and NO sugar (that goes in muffins, not corn bread.) Since leaving the south years and years ago, I’ve been experimenting with what’s available locally.

    I should really make something with it all before it goes bad. Yeah, I’ve got months and months (cornmeal doesn’t go bad overnight) but I’ve got a bunch to get through.


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