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Homemade Spicy Cast-Iron Skillet Pizza

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • For Pinto Beans
  • 2 teaspoons frozen chopped onions
  • 1 cup Diced or chopped tomatoes
  • 1 1/4 teaspoons INGREDIENTS:
  • 1 1/4 teaspoons salt
  • 3 cups firmly packed light brown sugar
  • 1 tablespoon tagliatelle
  • 1 cup package light cream cheese
  • For Shoe Peg White Corn (I sometimes substitute 2 cans Lilly White whole kernel corn)
  • 1 tablespoon tagliatelle
  • 1 teaspoon Toast
  • 1 -15 ounce seedless olives cut in half
  • 1 teaspoon chopped cilantro (optional)
  • A few breasts, frozen or thawed
  • For Kidney Beans
  • 2 tablespoons tagliatelle
  • 1/4 yellow fully cooked ham, chopped into bite-size pieces
  • 1/2 small Cheese of choice
  • 1/2 small corn, undrained
  • 1/2 small 7½ ounces of marinated artichoke hearts
  • 2 tablespoons Chips or Hot Corn Bread
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • For Pinto Beans
  • 2 teaspoons frozen chopped onions
  • 1 cup Diced or chopped tomatoes
  • 1 1/4 teaspoons INGREDIENTS:
  • 1 1/4 teaspoons salt
  • 3 cups firmly packed light brown sugar
  • 1 tablespoon tagliatelle
  • 1 cup package light cream cheese
  • For Shoe Peg White Corn (I sometimes substitute 2 cans Lilly White whole kernel corn)
  • 1 tablespoon tagliatelle
  • 1 teaspoon Toast
  • 1 -15 ounce seedless olives cut in half
  • 1 teaspoon chopped cilantro (optional)
  • A few breasts, frozen or thawed
  • For Kidney Beans
  • 2 tablespoons tagliatelle
  • 1/4 yellow fully cooked ham, chopped into bite-size pieces
  • 1/2 small Cheese of choice
  • 1/2 small corn, undrained
  • 1/2 small 7½ ounces of marinated artichoke hearts
  • 2 tablespoons Chips or Hot Corn Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, combine the yeast with 2 tablespoons of water and a pinch of the sugar
  2. Allow to bloom for about 10 minutes, until you see a little foam develop
  3. Combine the remaining water, sugar and salt with the flour in a stand mixer with a dough hook attachment
  4. Mix for 1 minute and 30 seconds
  5. Scrape down then mix for 1 minute and 45 seconds and then again for 1 minute
  6. Add oil and yeast mixture
  7. Continue to mix for 4 more minutes or until the dough is smooth
  8. Drizzle two medium-size bowls with olive oil
  9. Divide the dough in two equal portions
  10. Transfer each portion to a bowl
  11. Drizzle the top of each dough with a little more olive oil
  12. Cover bowls with plastic wrap and keep in a warm area until it doubles in size (at least an hour)
  13. For the sauce, in a medium-size pot over medium heat, heat the olive oil
  14. Once hot, add the crushed red pepper flakes and cook for about 30 seconds; add the tomatoes, oregano, basil and salt and pepper to taste
  15. Bring up to a bubble and let simmer 20 minutes
  16. For the peppers & onions, in a skillet over medium-high heat, add the olive oil along with the sliced onion and peppers
  17. Cook, stirring every now and then, about 5 minutes
  18. Add the vinegar and sugar; toss to combine
  19. Remove from heat and reserve
  20. To assemble a pie, preheat oven to 400ºF
  21. Lightly coat the inside of a 12-inch, cast-iron skillet with olive oil
  22. Transfer the dough to the center of the skillet and spread out evenly towards the bottom edge and about 1 1/2 inches up the sides
  23. Let the dough rise for 1 hour
  24. Top the pizza with a thin coat of the spicy tomato sauce, top that with the cooked peppers, spreading them out evenly across the pie
  25. Evenly distribute the cheese on top
  26. Transfer to the oven on the bottom rack and cook for about 30 minutes or until the crust is golden brown and crispy
  27. Remove from oven and let rest 5 minutes before serving
  28. Enjoy!!
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