The dough recipe yields two deep dish skillet crusts and only needs to rise between an hour and an hour and a half. If you want both pizzas to be a garden skillet pizza, simply double the pizza ingredients below. If not, make one garden skillet pizza and, with the other half of the dough, prepare a pizza of choice!
Garden skillet pizza recipe
Dough adapted from Emeril Lagasse, Chicago-style deep dish pizza
Yields 2 (12 inch) skillet pizzas
Make the dough
- 1-1/2 cups warm water
- 1 (1/4 ounce) package quick rising yeast
- 1 teaspoon sugar
- 3-1/2 cups all-purpose or whole wheat flour
- 1/2 cup semolina flour
- 1/2 cup canola oil, plus 2 teaspoons to grease bowl
- 2 tablespoons melted butter
- 1 teaspoon salt
- In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1-1/2 cups of the flour, the semolina, 1/2 cup of the oil, the melted butter and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
- Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap or warm towel and set in a warm place until nearly doubled in size, 1 to 1-1/2 hours.
If you wish to make only one pizza, wrap the second half of the pizza dough (loosely) in plastic wrap and place it in the refrigerator overnight. Remove dough from the fridge approximately an hour before preparing the pizza, this will allow the dough to lightly rise again before baking.
While the dough is rising, prepare pizza ingredients
- 1-1/4 cups shredded mozzarella or pizza blend cheese (divided 1 cup and 1/4 cup)
- 6-8 ounces marinated artichoke hearts, drained and chopped
- 4 ounces roasted red peppers, drained and chopped
- 1/2 small onion, very thinly sliced
- 1/2 cup fresh basil, chopped (divided 1/4 cup and 1/4 cup)
- 1 garlic clove, finely diced
- 10 small fresh mozzarella balls, packed in water
- 1-2 tablespoons olive oil (for greasing the pan and to drizzle at the end if desired)
- Fresh cracked pepper and red pepper flakes (if desired)
- Place oven rack on the lowest tier in the oven and preheat oven to 475 degrees F. Place a tablespoon of olive oil in a 12-inch cast-iron skillet and, using a culinary brush or paper towel, coat the bottom and sides of the pan with the oil.
- Place 1/2 of the dough into the oiled pan. Using your hands, spread the dough so it covers the bottom of the pan and press it up the sides about 1 inch. Let dough rest in the pan about 5 minutes.
- After the 5 minutes is up, place 1 cup of the shredded cheese onto the bottom of the dough. Next, layer in the artichoke hearts, the roasted red peppers, the onion and the garlic. Sprinkle the remaining 1/4 cup of shredded cheese and 1/4 cup of the fresh basil onto the top of the pizza. Top pizza off with the fresh mozzarella balls (allowing some space in-between each ball).
- Place pizza in the preheated oven and bake for 20-25 minutes. Remove pizza from the oven and sprinkle with the remaining 1/4 cup fresh basil. Allow the pizza to sit about 5 minutes, to set and slightly cool. Drizzle with a bit of olive oil and a pinch of red pepper flakes if desired. Slice and serve.
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