Deep Dish Skillet Pizza


This skillet pizza is another lock down binge watch recipe inspired by an episode of Diners, Drive Ins, and Dives, and since embarking on my latest quest to combine new ideas with old techniques, a Chicago-style pie, which is outside my thin crust comfort zone, seemed the perfect opportunity to transform our old pizza night routine into a new experience. Setting my thick crust pizza prejudices aside, I decided to utilize my go-to for all things dough, King Arthur Flour, for this recipe, but altered it slightly to imitate the technique perfected by the chef extraordinaire at BellaLuna.


1 King Arthur Flour deep dish pizza dough

1 cup pepperoni, salami, or Italian sausage

1 cup fresh Mozzarella, thinly sliced

1/2 cup fresh grated Pecorino Romano

1 cup TJ’s pizza sauce, or to preference

1/2 cup fresh herbs, like basil and oregano

1/2 cup sliced red onion


Prepare the dough per the King Arthur instructions.

Once the last step for the pizza dough is complete, resting the dough in the pan (I used a cast iron skillet), alter from the King Arthur instructions slightly by layering the pepperoni, or meat of choice, on the bottom of the dough first and then add the Mozzarella. Finish by layering on the sauce, fresh herbs, Pecorino, and red onion. Bake at 425 degrees until the crust is golden brown and the cheese is bubbling, 25 to 30 minutes.

Allow the skillet pizza to rest at least 15 minutes before slicing. Top with additional fresh herbs and red chili flakes, if desired, before serving.

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