DEEP CAST IRON SKILLET RECIPES

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DEEP-DISH CAST IRON PIZZA RECIPE | ALLRECIPES



Deep-Dish Cast Iron Pizza Recipe | Allrecipes image

A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.

Provided by thedailygourmet

Categories     Meat and Poultry    Pork    Sausage

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 12-inch pizza

Number Of Ingredients 19

2?¼ teaspoons active dry yeast
½ teaspoon brown sugar
1?¼ cups warm water (110 degrees F (43 degrees C))
2 cups all-purpose flour
2 teaspoons garlic salt
¼ cup butter
2 cups all-purpose flour
1 tablespoon grapeseed oil
cooking spray
? cup bulk pork sausage
1 (3.5 ounce) link bulk Italian sausage
2 tablespoons grapeseed oil
½ cup pizza sauce
? cup shredded mozzarella cheese
24 slices pepperoni
? cup shredded mozzarella cheese
1 tablespoon butter, softened
? teaspoon Italian seasoning
? teaspoon garlic powder

Steps:

  • Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
  • Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
  • While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
  • Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
  • Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Nutrition Facts : Calories 615.9 calories, CarbohydrateContent 67.2 g, CholesterolContent 57.7 mg, FatContent 30.2 g, FiberContent 2.9 g, ProteinContent 17.4 g, SaturatedFatContent 12 g, SodiumContent 1148.6 mg, SugarContent 1.4 g

DEEP-DISH CHOCOLATE CHIP SKILLET COOKIE RECIPE | MYRECIPES



Deep-Dish Chocolate Chip Skillet Cookie Recipe | MyRecipes image

This giant, skillet cookie is exactly what everyone wants for dessert. A no-frill chocolate chip recipe that stays warm and soft in the center with a slight crisp around the edges is just how we like it. Serve it with a scoop of vanilla ice cream and maybe a swirl of chocolate sauce if you're feeling fancy.

Provided by MyRecipes

Total Time 1 hours 20 minutes

Yield Serves 8 to 10

Number Of Ingredients 10

1 cup packed light brown sugar
½ cup granulated sugar
½ cup (4 oz.) salted butter, softened
1 large egg
3 tablespoons whole milk
1?½ teaspoons vanilla extract
2 cups (about 9 oz.) all-purpose flour
1 teaspoon baking soda
¼ teaspoon table salt
1?½ cups semisweet chocolate chips, divided

Steps:

  • Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.
  • Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.
  • Add 1 cup of the chocolate chips; beat until combined.
  • Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup chocolate chips.
  • Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.
  • Pecan Praline: Omit chocolate chips. Prepare recipe as directed, stirring in 1/2 cup chopped pecans and 1/2 cup toffee bits in Step 3 and topping mixture with 3/4 cup pecan halves and 3 tablespoons jarred caramel sauce in Step Sprinkle with sea salt just before serving.
  • Mississippi Mud: Increase milk to 5 tablespoons. Prepare recipe as directed, whisking 3 tablespoons unsweetened cocoa into flour mixture in Step 2 and topping cookie with 1/4 cup miniature marshmallows during the last 30 minutes of baking in Step
  • Strawberry Shortcake: Increase milk to 1/4 cup. Substitute white chocolate chips for semisweet chocolate chips. Prepare recipe as directed, beating 3/4 cup chopped frozen pound cake into mixture with white chocolate chips in Step Top mixture with 1/4 cup chopped frozen pound cake in Step Serve cookie wedges with whipped cream and sliced strawberries.
  • Grasshopper: Omit milk and chocolate chips. Prepare recipe as directed, beating 3 tablespoons bourbon into mixture with egg and vanilla in Step 1 and stirring in 1 cup halved thin crème de menthe chocolate mints in Step Top mixture with 1/4 cup halved thin crème de menthe chocolate mints in Step
  • Hummingbird: Omit milk and vanilla extract. Substitute white chocolate chips for semisweet chocolate chips. Prepare recipe as directed, adding 1/4 cup mashed banana and 1 1/2 teaspoons coconut extract to butter mixture in Step 1 and 1/2 cup sweetened flaked coconut and 1/2 cup chopped dried pineapple in Step

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