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    You are in: Home / Recipes / Skillet Pizza Crust Recipe
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    Skillet Pizza Crust

    1/6 Photos of Skillet Pizza Crust

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 2 c measuring cup or sm bowl, combine yeast, sugar and 3/4 c warm water; let stand 5 minutes.
    2. 2
      Combine yeast mixture, flour, salt, water, and oil in lg bowl, stirring til well blended.
    3. 3
      Turn out dough onto floured surface; knead 5 minutes.
    4. 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. 5
      Punch dough down; knead 4 – 5 times.
    6. 6
      Divide dough into 6 equal portions; roll each into 8” circle.
    7. 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. 8
      Cool crusts and freeze in an air-tight container up to 6 months.
    9. 9
      TO MAKE PIZZA: Place frozen crusts on baking sheets; spread w/ 1/4 c pasta sauce and sprinkle w/ favorite toppings.
    10. 10
      Bake at 425 for 12 – 15 minutes or til edges are lightly browned and cheese melts.
    11. 11
      FOR EXTRA FLAVOR: I like to add Italian seasoning/spices to the crust for extra flavor.

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    Ratings & Reviews:

    • on January 02, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Skillet Pizza Crust

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.4
     
    Calories from Fat 47
    16%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 391.6 mg
    16%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 0.8 g
    3%
    Protein 7.8 g
    15%

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