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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 Cast Iron Skillet Pull-Apart Stuffed Pizza is a perfect dish to eat when watching football. I serve it with a side of Marinara sauce. Served hot or at room temperature, these pull-a-part pizza bites can be individually customized. 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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Cheese (2)

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Prep Time: 10 minutes
Cook Time: 50 minutes ( this includes the filling cooking time)
Yields: 6 servings
Equipment: 12-inch cast-iron skillet, rolling pin, 12-inch sauté pan, 2 rimmed baking sheet pan, parchment paper

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

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 (substitute store-bought pizza sauce)

Directions:
Preheat oven to 400-degrees F.
Preheat a large sautèpan 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 a 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 onto two rimmed baking 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 the 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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