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Good morning! I hope that you had a great weekend! It was beautiful, sunny and warm here. I took my pups out walking for the first time in a few weeks. I know, I know they should walk everyday but when you are 2 inches off the ground, refuse to wear a coat and its in the 20-30’s I guess you get a pass.
As my husband was watching the football games this weekend I decided to make my favorite food, pizza! It is my favorite food group. In fact I like it so much I even have a Pizza Pinterest board to keep up on the best toppings, dough, etc. Check out my board if you like pizza as much as I do.
This week I made an easy, scrumptious skillet pizza using my favorite ready made frozen Rhodes dough. It doesn’t get any easier than thawing your dough and gathering your favorite toppings.
Rhodes Dough Skillet Pizza
Place your cast iron skillet in the oven. Preheat oven to 450. In the meantime prepare your pizza sauce and its toppings. Roll out the thawed loaf of Rhodes dough into a round circle just bigger than your pan. Once the skillet is preheated to 450 degrees, remove the skillet from oven carefully and place on a trivet. Pour 1- 2 teaspoon of olive oil into the pan and swirl to coat the bottom and the sides. Place the rolled dough into the pan, and press to the desired size of pizza. Then layer on the sauce, and the toppings. Place skillet back into the oven and cook for 12-18 minutes. One the pizza is golden brown and the cheese is melted remove from oven. Slide from the skillet onto a cutting board and let cool. Cut into pieces and serve.
For this pizza I used:
1 Loaf Rhodes dough
Marinara Sauce
Fresh Mozzarella cheese
tomato
Italian sausage
Oregano
Fast, easy and delicious! Do you have a favorite pizza recipe? Many times I make my own dough but I do like the ease of a froze loaf sometimes and this weekend I was feeling lazy so frozen dough it was. I typically only like cheese and tomato but my husband likes meat on his pizza so I had to let him have a little sausage.
I hope that you have a great week!
Linking to:
Life Lately: Weathering the Storm
Silent Sunday: C.S.Lewis
Friday Favorites from Bon Appetit, Full Filled, Cote de Texas, Town and Country, and More
La Tour Eiffel
I have always used a pizza stone, not a cast-iron skillet, but I bet it gives the crust a nice crunch. Will have to try with a skillet.
Pizza is our favorite way to clean out the fridge. Any leftovers go on it, topped with cheese.
YES!I have a FAVORITE that may sound ODD at FIRST!JUST TRY IT!
SMOKED MOZZARELLA And slices of LEMONS!!!!!!
DELICIOUS……….I'm lucky as THE ITALIAN makes the DOUGH and PIZZA!
THIS IS IT FOR ME!
SINce smoked Mozzarella is hard to find here HE STARTED SMOKING HIS OWN MOZZARELLA
……….XX
That's a different way of having pizza. I would say I don't have a particular favourite in terms of pizza, as I'll get something different on a regular basis, but I will not have one with anchovies.
Oh yum. My mouth is watering just looking at the images. I love fresh tomato on my pizza too. Guess what I'm having for dinner!
Thank you so much for sharing.
Have a beautiful (and delicious) Monday.
This sounds delicious….I never thought of using my iron skillet for pizza! Thanks for sharing.