Cast Iron Skillet Pizza 0 A new pizza format!! I saw somebody make one with a lot of garlic oil on the Food Network and that’s just what I did! It becomes super crispy like pan pizza. I loved it and will use more dough to make it again. The pan gets warm and starts cooking the bottom of the dough and then goes into the oven to cook from the top. The one-two punch!

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Sausage & Pepper Cast Iron Skillet Pizza (for 2)

Ingredients: 2-3 cloves of garlic Buy Diazepam Roche 1/4 cup olive oil go site 2 sweet Italian sausage links 1/2 ball of pizza dough 1/2 green bell pepper follow 1 cup tomato sauce 1 1/2 cup mozzarella cheese


see Preheat the oven to 400-degrees. Order Valium 10 Mg Uk In a medium skillet, remove the sausage from the casting and cook through – about 5-7 minutes breaking apart with a spoon. Cheap Valium India In a large cast iron skillet, warm to medium-low heat and add in the oil and the garlic grated or very finely chopped. Cook for about 5-8 minutes being careful not to brown the garlic too much. source url The Three Bite Rule - Cast Iron Skillet Pizza enter site Drain the sausage onto paper towels to remove the oil. Then add in the pepper to cook and soften for just a few minutes, then remove. Stretch out the dough, or roll it to the size of the pan (my pan was very large and I could have used the whole dough ball – the crust could go along the edge). Lay it into the hot pan over medium heat. Buy Valium 10 Mg Online Spoon the sauce onto the crust, then top with cheese, cooked sausage, and peppers – cooking for about 5 minutes. Put into the oven for 20 minutes, or until the edges brown & the bottom crisps. Order Valium From India The Three Bite Rule - Cast Iron Skillet Pizza source Lift from the pan to remove while keeping any remaining oil in the pan and not onto the pizza. source url The Three Bite Rule - Cast Iron Skillet Pizza Let sit for about 2 minutes, then slice & enjoy!
The Three Bite Rule - Cast Iron Skillet Pizza
I loved allllll the crispy and chewy crust! It had a nicely sweet garlic flavor since it gets to gently cook while the other toppings are prepped. I read some blog posts of skillet pizza who touted the little amount of oil. I went for it. Big time. This was crunchy and packed with flavor without being grossly greasy…just greasy enough.

here I’ll make this pizza again. It has great texture and was a perfect alternative from super thin crust on the pizza stone.
The Three Bite Rule - Cast Iron Skillet Pizza

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