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Skillet Deep dish Pepperoni Explosion pizza pie. 

   
   
Well, I’m officially back after a little bit of a lengthy hiatus! Still cooking and writing recipes but, sometimes life has other plans in creating chaos that you literally have no time to do just about anything. That said, I will be updating “wickeddeliciouskate” with tons more recipes in the next coming weeks. So here my friends is what you call a complete knife and fork pizza pie. Tons of pepperoni and mozzarella cheese that it’s sort of like a little community of deliciousness!! I am a “thin” crust pizza girl ALL THE WAY but, on occasion I do like to indulge in a nice gooey slice of deep dish to fill the void. 

1 1/2 packages of sliced pepperoni

3 cups shredded mozzarella 

1 bag of “Cold” refrigerated pizza dough 

4 cups pizza sauce 

2 teaspoons dry basil

1 teaspoon dry oregano 

2 drizzles of olive oil

A few sprinkles of flour

Preheat oven at 375

In a large “cast iron” skillet, drizzle about 2 tablespoons of olive oil and rub into skillet to coat. 

Sprinkle flour on to cutting board and place cold pizza dough on top. Sprinkle a tad bit more flour on to the top of the pizza dough to coat.  Start by pulling pizza dough outward to get it going. Once dough is taking shape, place back on to cutting board and using a rolling pin ( you might need to rub a little bit more flour on to rolling pin itself) start rolling dough out into a round shape. Dough should be about between 1 to 1 1/2 inches of thickness. Place rolled out dough into skillet fitting the dough around the rim of skillet. 

First layer about 1/2 of bag of pepperoni on the bottom, next layer 2 cups of sauce and 1 1/2 cups of mozzarella. Repeat step. Add more pepperoni slices on top and sprinkle dry basil and oregano. 

Place in oven and bake for  about 30-35 mins till crust is golden.  Remove and let pizza sit for about 10-15 mins before slicing. 

Cooking time 30-35 depending on your own ovens temp. 

Serves 6 peeps

EDF,KF 

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About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

2 responses »

  1. What temp the oven?

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  2. Sorry, just saw it.

    Like

    Reply

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