I’m going to start with a disclaimer LOL…don’t pay any attention to my messy oven! I know, I really really need to clean it 🙂 but that will have to be another day!
Wow! It’s been a crazy week! …as if our schedules aren’t already busy enough…I’m SO ready for Thanksgiving break! …anyway… throw in two surprise Dr appointments and a couple other miscellaneous things that called me away from home in the evenings this week and it just threw off the whole cozy relaxing home atmosphere I strive for! We make it a priority to sit down for dinner as a family every night, but this week was tough and I think we only hit 3 out of 5! Early mornings, the hectic week and extra running around had me needing some down time yesterday afternoon!
I planned dinner, a deep dish skillet pizza…I made this for my hubby and I last week and it was terrific!…so, since I “knew” I had all the ingredients, I didn’t prep the ingredients, but instead decided to take an hour to chill out and relax. Ha! I should’ve checked the cupboard, because as I was getting things ready for dinner, I realized I had used the marinara sauce for a lasagna the other day!! Oops! No time to run to the store, I grabbed a can of tomato paste, petite diced tomatoes, Trader Joes 21 seasoning salute, salt, and some Italian herbs. I drained the tomatoes and added them to my food processor along with 2 Tbsp of each seasoning and about 3-4 Tbsp tomato paste. A quick pulse…ok more like 4-5 pulses 🙂 and I had some yummy fresh tasting sauce for our pizza…Crisis averted!
I don’t have pictures of the pizza dough…why? Well, because I made the dough last week, split it in half and froze the extra half, so that’s what I used today. It’s really very simple though. When I make another batch, I’ll take pics and update the page.
- 1 package active yeast
- 1 cup warm water
- 1 tsp salt
- 1-1/2 Tbsp extra virgin olive oil
- 3 cups flour divided, 1/2 cup for kneading & rolling dough
- 1 can petite diced tomatoes, drained
- 4 Tbsp tomato paste
- 2 Tbsp Trader Joe’s 21 Seasoning Salute
- 2 Tbsp Italian seasoning
- salt to taste
Add all ingredients to a food processor and pulse 4-5 times until blended.
- Mozzarella cheese
- any toppings you like
In a large mixing bowl, combine warm water, yeast, salt and olive oil.
- Mix slightly to incorporate the ingredients, let set for 5 minutes.
- Slowly mix in 2-1/2 cups of flour (If dough is too sticky, add more flour, if it’s too dry add a little water)
- If mixing by hand, knead the dough for about 8-10 minutes. I let my mixer do the kneading for a couple minutes until I had a nice elastic ball of dough.
- Roll the dough into a ball and place in a bowl that is lightly coated with a little olive oil. Cover with saran wrap and let sit in a warm place for 1 hour.
After the dough has risen, cut it in half. This recipe makes enough dough for 2 crusts. Store the other half in the fridge for up to 24 hours, or freezer for up to 4 months.
Preheat the oven to 500F
- Sprinkle the rest of the 1/2 cup flour on your cutting board or counter. Using your hands and a rolling pin, flatten the dough into a circle.
- Sprinkle a little cornmeal in your cast iron skillet then place the dough in the skillet and continue to flatten until it has evenly covered the skillet.
Pour some of the marinara into the middle of the crust and spread to the outer edges.
Top with cheese, pepperoni and any other toppings you like.
Bake for apx 15-17 minutes, let set for 5 minutes then slice, serve and enjoy!
Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!
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