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You won't need a special deep-dish pizza tray to make this easy and delicious inverted deep-pan pan.
Hello everyone, this is Jack. I never know when and where recipe inspiration will hit, and today I'm here to tell you about the story behind this upside-down deep-dish skillet pizza.
I had a bit of insomnia the other night after a hectic day at work, so I started surfing the canal while lying in bed, hoping to get tired enough to sleep. I found an infomercial for a skillet (I don't recall the brand) that claimed to be so strong that you could break the concrete with a hammer inside the skillet, and doing so would never harm it, and the skillet would never stick. or scratching (The commercial was less informative than funny, and just seemed too unrealistic).
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However, just before I was about to navigate to the next channel, they showed someone putting an upside-down pizza in the oven and then flipping it onto a pizza tray once it was cooked. In fact, I liked the idea and started brainstorming the pizza ingredients before falling asleep.
And there, my friends, is where I came up with this upside down deep frying pan pizza recipe.
How do you prepare the pizza pan upside down?
This recipe uses all of your typical home-made pizza ingredients: pizza dough (you can make your own using this recipe or use store-bought), pizza sauce (if you haven't tried this easy-to-cook homemade pizza sauce recipe yet, uncooked) you should), and your favorite ingredients. We went with sweet Italian sausages, mushrooms, green peppers, onions, pepperoni, and three kinds of cheese (mozzarella, provolone, and parmesan). What can I say? I like my pizzas loaded with many ingredients.
It will precook the ingredients, then put them in a large ovenproof nonstick skillet (we used this one from Calphalon). Finally, the pizza dough is placed on the ingredients, the dough is brushed with a little olive oil and everything is baked in the oven.
Once it's cooked through, you will place a pizza tray on top of the pan and then flip the tray over so that you now have a typical (and delicious) looking pizza on your pizza tray. You need to bake the pizza face up for an additional few minutes just to make it crisp.
Sprinkle on some extra cheese and dip.
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At the end, you'll enjoy a deep-dish skillet pizza with a crisp, light crust and perfectly caramelized toppings. During that upside-down cooking time, the crust soaks up some of the sauce and some of the sausage juices, giving it a truly exceptional flavor.
This upside-down deep-dish skillet pizza is so good we made it twice in a week and devoured it. I really think you will love it too.
You may like these other pizza recipes:
1 pizza dough, about 20 ounces (ours was 18.5 ounces)
5 tablespoons olive oil, divided
4 Italian sausages, removed from the shell
Pinch of red pepper flakes
5 medium mushrooms, cut into ¼ "thick slices
4 green bell pepper slices, cut into ¼ "thick slices
2 onion slices, ¼ "thick
14 pepperoni slices
4 tablespoons grated Parmesan cheese, divided
½ cup grated mozzarella cheese
5 slices of provolone cheese
½ cup of pizza sauce (see here)
Bring the dough to room temperature.
Preheat oven to 400 degrees F and place rack on top of oven (opposite of normal pizza cooking on stone near bottom)
While the dough is heating, in a large ovenproof 12 "-14" nonstick skillet * (see suggestion), heat a tablespoon of oil over medium heat and cook the sausages and pepper flakes until the meat is cooked through. brown and break. how to cook Pour into a strainer over a bowl.
Add another tablespoon of oil and cook the mushrooms until golden. Remove to a plate or bowl leaving fat in the pan.
Add another tablespoon of oil and place the pepper rings and onion slices and cook for two minutes, then turn off the burner. Remove the peppers and onion to a plate and wipe off excess oil from the pan.
With the pan off, build the pizza upside down. Start by placing the bell pepper and onion rings that cover the bottom. Then fill the holes with the pepperoni slices.
On top of that, roll out the mushrooms and then top with the drained sausage, stretching back to the edge.
Sprinkle two tablespoons of Parmesan cheese next, then mozzarella and finally provolone, overlapping the slices as you go around the pan.
Spread the sauce over the provolone almost to the edge.
On your cutting board, drizzle a tablespoon of oil and roll out the dough to be slightly larger than the bottom of the pan, forming a thick border around it. Lift the dough and place it over the sauce, roll it out to rise a bit on the sides, and then tuck it back in so that no filling comes out.
Brush the remaining oil over the top of the dough (which is actually the bottom once turned) and place it on the top rack and bake for 20-25 minutes or until lightly browned.
Remove the pan, keeping the pot holder in place on the handle. Place a pizza tray upside down on top of the tray and, in one quick motion, flip the tray over so the pizza is upright on the pizza tray. Put back in the oven for an additional 15 minutes to make the edges crisp. (As it is baked upside down, the sauce and any fat bakes on the edge of the crust (delicious) and when you invert it, it is fluffy and needs to creak.)
When it comes out of the oven a second time, sprinkle the remaining two tablespoons of Parmesan cheese, cut and serve.
* We use an ovenproof Calphalon nonstick skillet at 400 degrees F.
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