CAST IRON SKILLET PIZZA – Turkey Pepperoni and Turkey SausageDecember 19, 2014 at 6:25 PM | Posted in pizza | Leave a comment
Tags: Baking, Cast Iron Skilet Pizza, Cast Iron Skillet, Cooking, Dinner, Food, Hormel Turkey Pepperoni, Jennie - O Turkey Ground Breakfast Sausage, Olives, Pizza, recipes, Sargento Reduced Fat Shredded Cheese
Today’s Menu: CAST IRON SKILLET PIZZA – Turkey Pepperoni and Turkey Sausage
The final days of our Fall season is getting colder and colder. I believe the first day of Winter is this Sunday, and it’s already got a good foothold on our weather. For Breakfast I had an Egg and Jennie – O Turkey Breakfast Sausage Links, along with Wheat Toast and a hot cup of Bigelow Decaf Green Tea. You can’t beat the Jennie – O Turkey Sausage Links, a great way to start the day off! Did some laundry and then had to run to the Kroger Pharmacy to pick a couple of prescriptions for Mom and Dad. As I was getting out of the car UPS dropped a package off for me and FedEx about an hour later delivered me another package, a couple of Christmas Presents I bought myself! One was the AeroGarden Indoor Garden, love those infomercial products, and the other was a Wild Idea Buffalo Holiday Gift Pack. The Wild Idea package had several different Buffalo Steaks and Gound Buffalo in it. Merry Christmas to me! For dinner tonight I prepared a CAST IRON SKILLET PIZZA – Turkey Pepperoni and Turkey Sausage.
Seen this recipe in an email update from local blogger, My Adventures in Dinner Time, and couldn’t wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza.
In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I used Pillsbury Classic Pizza Crust. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done i drained what little grease there was and put the Sausage in a small bowl, and set aside.
I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the botton of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 10 minutes. It came bubbling hot and just flat out delicious! We got us new Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
CAST IRON SKILLET PIZZA:
2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Fresh basil, minced (optional garnish)
* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.
* She has a new website that’s still under construction, so you may have trouble logging on to her bog or site.