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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cast-Iron Skillet Deep Dish Pizza

 

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This Cast-iron Skillet Deep Dish Pizza was as easy as shown on TV.  I picked up some pizza dough from the local pizzeria. Your local pizza parlor is happy to sell pizza dough and it’s really convenient especially for a weeknight meal. I believe most grocery stores carry pre-made pizza dough in their bakery department too. Either way, it’s a win-win!

Flat Leaf Italian Parsley

Sweet Basil (2)

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Ricotta

Cheese (2)

Cheese

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Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Yields: two 12-inch deep-dish pizzas
Equipment: two 12-inch cast-iron skillets, 4 medium-size mixing bowls, 12-inch sauté pan, rolling pin

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning

Ingredients:
Canola oil to grease cast-iron skillets
all-purpose flour
2 16-ounce balls of pizza dough, pre-made pizza dough
8 chicken cutlets, blackened and grilled, divided
4 tablespoons of olive oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 large onion, julienned
4 garlic cloves, minced
2 tablespoons of balsamic vinegar
2 tablespoon of granulated sugar
1 tablespoon of Kosher salt, plus 2 teaspoons of Kosher salt, divided
1 teaspoon of freshly ground black pepper, plus, 2 teaspoons of freshly ground black pepper, divided
1 cup of whole milk ricotta cheese, divided
1/2 cup of Pecorino Romano cheese, freshly grated, divided, extra for the top
2 8-ounce packages of shredded mozzarella cheese, divided, reserve a little back for the top
2 tablespoon of fresh basil leaves, finely chopped, divided
4 tablespoons of Italian flat-leaf parsley, finely chopped, divided, extra to garnish the top
1 24-ounce jar of marinara sauce, divided

Directions:
Preheat oven to 225-degrees F.
Sprinkle the blackened seasoning on both sides of the chicken cutlets.

Preheat an indoor grill pan over medium-high. Arrange the cutlets on the grill. Grill for 3 to 4 minutes on the first side, 2 to 3 minutes on the other side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer on the grill. Move to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter.

Note: Cover the platter with foil, place it into the oven to keep warm.

Adjust oven temperature to 400-degrees F.

In a large sauté pan over medium-high heat add olive oil, sliced onions, bell peppers, minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of freshly ground black pepper. Stirring frequently, cook until vegetables soften and become slightly brown in color, 5 to 7 minutes. Add balsamic vinegar and granulated sugar. Continue stirring and cook for another 2 to 3 minutes. Divide evenly between two mixing bowls.

Add the blackened chicken divided evenly between the two bowls containing the onion and pepper mixture, mix to combine

In another two bowls, divide evenly the ricotta, grated Pecorino Romano, mozzarella, Kosher salt, fresh ground black pepper, basil, and Italian flat-leaf parsley. Mix to combine and set aside.

Dust a flat surface and rolling pin with all-purpose flour. Roll the first pizza dough ball out into a circle, 14 and 16 inches in diameter.

Liberally oil both cast-iron skillets. Transfer the skillets to the oven until the pans begin to smoke. Immediately move the pans to the top of the stove, arrange the pizza dough in the bottom of both skillets allowing the sides of the dough to hang over the rim.

Start by ladling the one-quarter of sauce into each skillet covering the pizza dough, next, add 1 bowl of the ricotta cheese mixture spreading that out evenly, then arrange half the blackened chicken, pepper and onion mixture, finishing with another quarter of the sauce to each skillet. Top with a sprinkling of mozzarella and Parmesan.

Carefully tuck the dough inwards around the rim of both skillets. Brush each pizza crust with 1 tablespoon of olive oil. Transfer both skillets back into the oven for another 30 minutes. Oh WOW!, How great does this pizza look? Garnish with a sprinkling of finely chopped Italian parsley.

Allow the Cast-iron Skillet Deep Dish Pizza rest for 15 minutes. Cut and serve.

A Good Tip: You can definitely make the filling for your pizza in advance.

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5 Comments »

Tupperware-A Staple In Every Home

A Staple In Every Home

Tupperware was huge in the 70’s. Oh, the memories!  You know what’s funny? There hasn’t been any salt or pepper on my table since learning how to properly season my food.

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