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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In a large saute pan on med heat,  I browned off a pound of bulk sweet Italian sausage, until it was crumbly, which took about 10-12 minutes. Once it was browned and fully cooked, removed the cooked sausage from the pan, I placed the sausage on a plate lined with paper towel to drain off the excess grease. In the same saute pan, with the crispy bits stuck to the pan,  I added in some olive oil. The sausage bits will come loose from the bottom of the pan as the veggies saute. That will add extra flavor to the veggies. I have diced green, red, and yellow bell peppers, diced onions, minced garlic, along with some Kosher salt, black pepper. I’ve just sauteed 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 added the cooked sausage back in, stirred that together and then added in some dried oregano. Next, I’ve added in a can of drained diced fire roasted tomatoes. I’ve stirred those through and let the tomatoes simmer with everything else for another 5 minutes or so. Now that everything has cooked and all the flavors have combined together, 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 sauteed veggies and sausage I thrown in some store bought, shredded whole milk Mozzarella and Parmesan cheese. Now the fun part. I start preheating my oven at 400 degrees F.

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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. Lsay 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 drizzled 2 tablespoons of Canola oil on. This insures 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
1 pound of room temperature store bought pizza dough ( rolled out and cut into circles, 4 inches in diameter)
1 pound of bulk sweet Italian sausage (optional- spicy sausage)
2 tablespoons of Canola oil ( for greasing 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 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)

In a large saute pan, start by browning off the bulk sausage. Once the sausage is brown and fully cooked, remove the sausage with a slotted spoon and discard the grease. Place sausage on a plate lined with paper towel and set aside. Next, 1 tablespoon of olive oil to the pan and saute all the veggies with the seasonings. Once veggies are tender add the cooked sausage back in along with the drained diced tomatoes, stir and let cook for another 5 minutes. When that’s finished cooking, transfer all the ingredients to a bowl. Next, add the shredded Mozzarella cheese to the other ingredients and mix together. Move on to rolling out the pizza dough. Cut out 24-4 inch circles out and lay them out on sheet pans lined with parchment paper. Wipe down the cast iron skillet with a paper towel that has 2 tablespoons of Canola oil on it. Preheat oven to 400 degrees F. Start adding the filling to the circles of pizza dough and folding them. Next, place them in a circular pattern starting at the outside of the skillet and work your way in. 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 out of the oven and still hot, brush the top with the seasoned butter. Serve with a side of Marinara or pizza sauce.

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

  1. […] Source: Cast Iron Skillet Pull-Apart Stuffed Pizza […]


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