Cinnamon Bun Pizza

Made This Recipe? Add Your Photo

Total Time
25mins
Prep
25 mins
Cook
0 mins

This is made in a cast iron skillet using a pizza dough. The recipe was published in Everyday With Rachael Ray magazine.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. For the dough:.
  2. In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy about 3 to 5 minutes.
  3. Using a standing mixer with the dough hook attachment, mix the flour and salt at low speed. Mix the yeast mixture along with the olive oil. And let the mixer run at medium speed for about 6 minutes or until dough is smooth.
  4. Transfer the dough to a greased large mixing bowl, turning to coat; cover with plastic wrap and let rise for until doubled about 45 to 60 minutes. Punch down dough before using.
  5. Turn the pizza dough onto a work surface; cut off and reserve one quarter of the dough then halve the remaining dough. Press one half evenly into a greased 9 to 10 inch cast iron skillet.
  6. For the Filling:.
  7. In a medium bowl, whisk together the brown sugar, 1 tsp cinnamon and 1/4 tsp salt; toss with the pecans and currants. Sprinkle half of the nut mixture on the dough in the pan leaving a 1/2 inch border ; dot with 1 1/2 tbsp butter.
  8. Shape the smaller piece of reserved dough into a 9 to 10 inch round and place on top of the filling. sprinkle withe remaining nut mixture and dot with another 1 1/2 tbsp butter.
  9. Shape the remaining dough into a 10 inch round and place on top pressing around the edge to seal the layers. Cover with a kitchen towel and let rise until doubled about 25 minutes.
  10. Preheat the oven to 400°F, Melt the remaining 1 tbsp butter and brush over the top of the crust. In a small bowl combine the granulated sugar and the remaining 1/4 tsp cinnamon; sprinkle on top. Cut a few vents in the top of the crust and bake until golden about 25 minutes. Let cool in pan for 30 minutes.
  11. Stir together the confectioners' sugar, milk and OJ and a pinch of salt, then drizzle on top.