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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 Pull-Apart Stuffed Pizza

on October 24, 2015

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My pull-a-pizza is perfect for Sundays when Steve’s watching football all day. I serve it with a side of Marinara sauce. Served hot or at room temperature, these pull-a-part pizza bites can be customized. Here, I made them all the same, but you could get really creative and make them with a variety of fillings. All You need is a cast iron skillet. Let’s start with the filling.

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Preheat a large sautè pan on medium heat, brown a pound of bulk sweet Italian sausage until cooked through, about 10-12 minutes. Using a slotted spoon remove the cooked sausage and transfer onto a plate lined with paper towel.  In the same sautè pan, with the crispy bits stuck to the bottom of the pan, add olive oil. The sausage bits will come loose from the bottom of the pan as the veggies sautè. This will add extra flavor to the veggies.

Add diced green, red, and yellow bell peppers, diced onions, minced garlic, along with some Kosher salt, black pepper. I’ve just sautèed this, on med heat, for about 5-7 minutes. I just wanted to the veggies to be tender and to have picked up some nice color.

At this point, I’ve added the cooked sausage back in, stirred that together and then added in some dried oregano. Next, I’ve added a can of drained diced fire roasted tomatoes. I’ve stirred those through and let the tomatoes simmer with everything else for another 10 minutes or so. Now that everything has cooked and all the flavors have combined. I turn the heat off. Using a slotted spoon, I transferred everything to a large bowl allowing the ingredients to cool down.

I like stirring all the ingredients up every now and then so they cool faster. Takes about 5 minutes or so. To the bowl of sautèed veggies and sausage, I threw in some store-bought, shredded whole milk Mozzarella, and Parmesan cheese. Now the fun part.

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I’ve bought store bought pizza dough. It’s a lot easier on a weeknight, and really it’s just as good. I sprinkled the board with a little bit of flour to help the dough from sticking. I rolled out the dough and cut 24 circles about 4 inches in diameter. Lay them out on baking sheets lined with paper towel. I placed a tablespoon of the filling right in the center of each circle. Fold the dough in half, then curve the bottom of each stuffed pocket in a crescent shape.

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I took my cast iron skillet and wiped the bottom and sides with a piece of paper towel that I’d drizzled 2 tablespoons of Canola oil on. This ensures to dough won’t stick and browns nicely on the bottom. Lay the stuffed pockets of pizza dough into the skillet starting with the outside rim of the skillet first. Continue this process until the entire skillet has been filled. Place into the 400-degree oven on the bottom rack. Keeping a close eye on your oven, bake until crust is golden brown, about 25 minutes.

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As soon as the pizza comes out of the oven, I brush the top with a mixture of melted butter, a pinch of garlic powder, and Italian seasoning.  Serve with a side of Marinara sauce for dipping.

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Prep Time: 10 minutes
Cook Time: 50 minutes ( this includes the filling cooking time)
Yields: 6 servings
Equipment; cast iron skillet, rolling pin,
sheet pans, parchment paper

Ingredients:
1 pound of room temperature store-bought pizza dough (rolled out and cut into circles, 4 inches in diameter. need 24 circles)
1 pound of bulk sweet Italian sausage (optional- spicy sausage)
2 tablespoons of Canola oil (add oil to a paper towel and thoroughly grease the cast iron skillet)
1/2 diced yellow onion
1.2 diced red, green and yellow bell pepper
3 minced garlic cloves
1 tablespoon of olive oil
1-15 ounce can of drained fire roasted tomatoes
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
8 ounces of shredded Mozzarella cheese
1/2 cup of freshly grated Parmesan cheese

Season Butter:
1/2 stick of melted unsalted butter
1/8 teaspoon of garlic powder
1/8 teaspoon of Italian seasoning
Marinara sauce for dipping (or store-bought pizza sauce)

Directions:
Preheat oven to 400-degrees F.
Preheat a large sautè pan on medium heat. Add olive oil and start by browning off the bulk sausage. Once the sausage is brown and fully cooked, using a slotted spoon, transfer the sausage onto a plate lined with paper towel and set aside.

Next, in the same sautè pan add all the veggies with the seasonings. Once veggies are tender add the cooked sausage back in along with a can of drained diced tomatoes, stir and let simmer for 10 minutes.

When that’s finished cooking, transfer all the ingredients to a bowl, and let cool down. I like to stir everything every now and then to help the cooling process along. Next, add the shredded Mozzarella and Parmesan cheese. Move on to rolling out the pizza dough.

Cut out 24-4 inch circles and lay them out on sheet pans lined with parchment paper. Add Canola oil to a piece of paper towel and wipe down the cast iron skillet really well.

Start adding 1 tablespoon of the filling to the circles of pizza dough and folding them into a crescent shape. Next, place them in a circular pattern starting at the outside of the skillet and work your way inwards.

Bake on the bottom rack for about 25 minutes or until crust is golden brown. Be sure to keep your eye on it while it’s baking. Once the Cast Iron Skillet Pull-Apart Pizza is still hot, brush the top with the seasoned butter. Serve with a side of Marinara or pizza sauce.

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One response to “Cast Iron Skillet Pull-Apart Stuffed Pizza

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