Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

April 13, 2016 at 4:39 PM | Posted in Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

 

 

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We had a light frost this morning but the sun was out early so it didn’t last long. For Breakfast this morning it was a Poached Egg, 2 Jennie – O Turkey Breakfast Sausage Links, 1 toasted slice of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Had to take Dad to the hospital this morning, just for he’s monthly blood work. Sunny and breezy day out today, a high in the 50’s. Cleaned up outside with the leaf blower then did some light cleaning inside. I got the 4 wheel cart out and cleaned it up, too chilly to get it out though. So for dinner tonight I prepared a family favorite, Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives and Mushroom.

 

 

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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 the original recipe it calls for making your own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just used Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. To start; 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.

 

 

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Ready to bake!

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 and Cornmeal 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 bottom 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 12 minutes.

 

 

...and done!

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to fellow blogger Amanda! I’ve left the original recipe below. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

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
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)
DIRECTIONS

* 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.

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