Viewing post #1235614 by vic

You are viewing a single post made by vic in the thread called Main Dishes.
Feb 7, 2017 3:28 PM CST
Name: Vicki
North Carolina
From Terri

Black Iron Skillet Deep Dish Pizza
(From Pinterest -

Thumb of 2017-02-07/vic/842a86

premade pizza dough (I found some nice ones in the section where the fresh pasta is and other groceries have it at the deli counter)
1 tablespoon canola oil
sweet green pepper (I used the long skinny light green ones)
tomato, some diced, some sliced
garlic powder
Italian sausage marinara sauce (recipe below or add cooked and crumbled Italian sausage to your favorite jarred pizza sauce - I used Ledo's)
sliced fresh mozzarella cheese (I also tried it with shredded mozzarella, but the sliced fresh mozzarella was much better)

Preheat oven to 350 degrees.

Roll out the dough in a wide circle on a floured surface, then sprinkle the rested dough with more flour.

Add canola oil to a black iron skillet and transfer the dough, draping loosely. Gently press the dough all the way into the skillet.

Cover the bottom with pepperoni, then layer with green peppers, then diced tomatoes, then sliced mozzarella cheese, then seasonings, then Italian sausage marinara, then more mozzarella cheese, then sliced tomatoes and more seasonings.

Cook on the stove top for a few minutes on high/medium-high so that the oil in the bottom gets hot and starts cooking the bottom of the crust.

Then put into oven. Cook at 350 degrees for 10 minutes, then kick up the temperature to 450 degrees for the next 10-12 minutes.

Note - this makes much more than you need for the pizza so just save the rest for another occasion
2 onions, diced fine
6 cloves garlic, minced fine
1/4 cup extra virgin olive oil
kosher salt
2 tablespoons granulated sugar
crushed red pepper flakes
3 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
2 teaspoons dried basil
1 pound mild Italian sausage

To a heavy pot, add olive oil. Add the chopped onions and garlic to the oil and start cooking them down. Add in a generous pinch of kosher salt and red pepper flakes. Add in the sugar. Add in the tomatoes. Add in the dried seasonings. In a separate pot, crumble the sausage and as it browns, add it to the simmering marinara.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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