Have you purchased a cast iron pan yet? Yvonne, I’m speaking directly to you! My friend Yvonne said she would get a cast iron pan once I did a post on how to maintain one. I still haven’t put a post together hoping that she will just go with it and let me explain it to her over the phone. Is anyone else interested in a post on how to maintain a cast-iron pan? If so, I will write one. It won’t be the most exciting post, but if you’re all wanting it, I will do it, so let me know. See, I’m nice that way. If you don’t have a cast iron, you have to get one. They are really inexpensive, ($22 for a 10-inch and $28 for a 12-inch) and you can use them for just about anything. I even made a chocolate chip cookie in mine.
We introduced the kids to deep-dish pizza on our trip to Minneapolis this summer, and they loved it. Pizza in California tends to be thin and crisp and is usually baked in a wood-burning oven. It’s absolutely delicious, but we also love to change things up a bit and try other variations.
So we were all craving some deep-dish pizza when we got back from vacation, especially one topped with pepperoni. I found this pizza and let me tell you, I’m so glad I did. This pizza was rated by John as the BEST PIZZA EVER! His words I quote, “Honey, you can make this pizza anytime, it’s honestly the best pizza you’ve ever made!” To hear that praise from my hubby, who can be a bit of a foodie at times, was a great compliment. The red onions are a key ingredient to the pizza, so don’t skimp on them. Feel free to throw on other ingredients such as kalamata olives, mushrooms or red peppers. I kept mine simple, as I knew my kids wouldn’t like it with too much going on.
This 10-inch pizza was enough to feed us because it’s a deep dish pizza. If your family likes a lot of pizza then you might want to pair it with a second pizza or a large salad like I did. BTW, that bunch of arugula below is just a staging prop. We had a big caesar salad with this pizza.
- 2 tablespoons extra-virgin olive oil
- 3/4 pound pizza dough, at room temperature
- 1/2 pound (2 cups) shredded mozzarella cheese – you really don’t have to measure your cheese, just use the amount you like.
- 1 14.5-ounce can diced tomatoes, drained
- 1/2 teaspoon dried or fresh oregano
- 1/4 to 1/2 of a small red onion, thinly sliced
- 4-5 slices of pepperoni
I’m warning you that this can take a bit. Sometimes your dough will be easy to manipulate and other times, most of the time, it will not cooperate. Just be patient, and know it’s not about how the pizza looks in the end, it’s about how great it tastes.
Sometimes it helps to roll out your dough before you put it in the pan.
If you’re worried about the onions, don’t. My kids surprisingly loved the onions, and commented that they made the pizza taste amazing.Bake the pizza for about 30-40 minutes or until the crust is golden brown. It may take a bit longer than 35 minutes, just make sure the crust is brown and crispy and that the cheese is browned as well.
Tip: If you want your cheese to brown up a bit more when it’s finished cooking, you can put it under the broiler for a minute or two. I sometimes do that with cheesy dishes to give them a browned effect.
You may want to take a paper towel and pat out the grease in the pepperoni, as it can get a bit greasy.
To get the pizza out of the skillet, take a spatula and insert it between the pizza and the pan to help slide it out onto a cutting board (you my have to jimmy your spatula around the crust a bit, but it should slide out pretty easily). You can cut your pizza in the skillet, but I would recommend cutting it on a cutting board.
See how easily that pizza came out of the skillet.
Like skillet pizzas? If so, then you need to try my sausage and arugula skillet pizza.
It uses a 12-inch skillet so it serves a larger crowd, and it’s rated a 10+ in my house.