Skillet Pizza Crust

Impera_Magna's Note:

An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 3 (1/4 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup warm water (105 115)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup warm water (105-115)
• 2 tablespoons olive oil
• vegetable oil cooking spray
• 1 tablespoon Italian spices (optional)

Directions:

1. In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
2. Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
3. Turn out dough onto floured surface; knead 5 minutes.
4. Place in bowl coated w/ cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 30 mins or til dough is doubled in bulk.
5. Punch dough down; knead 4 – 5 times.
6. Divide dough into 6 equal portions; roll each into 8” circle.
7. Cook each round on each side in a non-stick 8” skillet coated w/ cooking spray over med heat about 2 mins per side or til dough rounds are lightly browned.
8. Cool crusts and freeze in an air-tight container up to 6 months.
9. TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
10. Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.
11. FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

Reviews

[Cookgirl]

I used my new KitchenAid stand up mixer to prep the dough. The dough required about 1/2 cup more water but that is probably due to the type of flour I used and not the recipe's fault. This was a good opportunity to use up leftovers from our New Year's Day lunch. I drizzled a little bit of olive oil on the crust, added some feta and Parmesan, sliced grape tomatoes, and a sprinkle of Greek oregano and red onion (basically a modified and glorified version of Queen Margherita)-all leftovers. After removing the mini pizzas from the oven they were garnished with fresh cilantro. Half of the remaining prepared crusts have been frozen. In a little over one hour we had a fantastic meal with lots of fresh ingredients and I was able to use up most of the leftovers. Thanks for posting!

[V'nut-Beyond Redemption]

This is one good recipe. I got the full six pizzas but I think I'll roll it out to 6" or smaller. So much cheaper. I used to buy a frozen pizza for $8+. Now I make a few for that price. Thanks for posting. It's a keeper.

[ohgal]

I made your recipe and it's so easy now to make a nice snack for the grandkids when they come home from school. I was so surprised with how good they really turned out. The kids loved them. I can now keep a supply of shells on hand for after-school snacks. A 15 oz can of pizza sauce is enough to cover the 8 pizzas. I made 2 shells today and divided and froze the remainder sauce to pull out of the freezer along with each shell. Great!