Extra Cheese Skillet Pizza
This easy Extra Cheese Skillet Pizza is sure to leave you wanting seconds.
Nathan Lambrecht
Makes: 6-8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 2 refrigerated 12-inch pizza crusts
- Olive oil
- 3 large eggs
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, finely chopped
- 8 ounces hot Italian sausage, cooked and crumbled
- 2 cups (8 ounces) Italian cheese, shredded
- ½ green pepper, chopped
- ½ red or yellow pepper, chopped
- ½ cup green onion, chopped
- 1 package (3½ ounces) sliced pepperoni, cut into quarters
- 1 small jar pizza sauce, divided
- ½ cup shredded Parmesan cheese
- ¼ cup fresh basil, chiffonade, for garnish
Instructions
- Preheat oven to 425º F. Lightly brush inside of a 10-inch cast iron skillet with olive oil then line with 1 pizza crust, gently pressing onto the bottom and up the sides, leaving about half an inch hanging over the edge of the skillet.
- In a large mixing bowl, combine the eggs, ricotta cheese and basil. Stir in cooked sausage, Italian cheese, peppers, onions and pepperoni. Spoon mixture into crust, spreading evenly.
- Wet the top edge of the filled crust with water, then place the other crust on top of the filling and firmly crimp edges with your fingers to seal. Roll edges toward the inside of the pie, creating a rustic look. Cut vent holes about 2 inches apart in the center. Spread ½ cup pizza sauce evenly over crust, careful not to cover the edges. Brush dough edges lightly with olive oil.
- Bake for 20 minutes and then lay a piece of foil on top of skillet to prevent edges of crust from over-browning. Continue baking another 20 to 30 minutes or until the crust is golden brown and a knife inserted into center of pie comes out slightly moist. Remove foil for the last 5 minutes to brown top.
- Remove from oven and cool 10 minutes, then spread with ¼ to ½ cup warmed pizza sauce. Sprinkle with shredded Parmesan and chiffonade basil to garnish. Warm remaining pizza sauce and serve on the side.
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