Skip to main content

Deep-Dish Skillet Pizza

Try this homemade pizza technique with your favorite toppings as well.

Ingredients: 

Ingredient Set Name: 

Dough

Ingredients: 

Ingredient Line: 
1 tsp. light brown sugar
Ingredient Line: 
½ pkg. dry yeast (¼ oz.)
Ingredient Line: 
¾ cup whole-wheat pastry flour
Ingredient Line: 
½ cup all-purpose flour
Ingredient Line: 
1 Tbs. flax meal or ground flaxseed
Ingredient Line: 
2 tsp. olive oil
Ingredient Line: 
¾ tsp. salt

Ingredient Set Name: 

Topping

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
8 cups loosely packed kale
Ingredient Line: 
1 cup sliced mushrooms
Ingredient Line: 
1 tsp. ground fennel seed
Ingredient Line: 
2 Tbs. Neufchatel cheese (2 oz.)
Ingredient Line: 
1 cup crumbled feta cheese (4 oz.)
Ingredient Line: 
12 cherry tomatoes, halved
Ingredient Line: 
2 Tbs. chopped fresh oregano or basil

Instructions: 

1. To make Dough: Dissolve brown sugar in ½ cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, ¼ cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding ¼ cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.

2. To make Topping: Heat oil in large pot over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchâtel cheese.

3. Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving. 

Nutrition Information: 

Calories: 
274
Protein: 
10 g
Total Fat: 
14 g
Saturated Fat: 
5 g
Carbohydrates: 
30 g
Cholesterol: 
24 mg
Sodium: 
566 mg
Fiber: 
5 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

This was really good but needed some tweaking for my taste buds. Made it the first time as is... it was okay... but tried it again. With my preserved roasted red peppers instead of tomatoes, twice as many mushrooms with a hit of sherry & black pepper with the kale, & using the oregano instead of basil, this made a great winter dinner.

This pizza crust turned out very good. I used spelt flour instead of whole wheat and used a simple marinara sauce for topping, and added mozzarella cheese when I removed it from oven, so it wouldn't burn.

We tried this recipe tonight....it was pretty good, but the topping could have a little more pizazz. We added kalamata olives, more fresh Basil, onions and garlic to our next pizza. The dough didn't look like it was enough to feed six, but after rising, it was more than plenty and tasted wonderful:) Thanks for the recipe!

I made this months ago and loved the crust. I changed all of the toppings though.

This pizza one of our winter comfort foods. I make it vegan and change it around a bit by spreading the bottom with homemade pesto, sauted kale with garlic, and toping with dollops tofu ricotta, peppers, olives, onions, or whatever we feel like. It's fun to make and filling because the crust can hold a lot without getting soggy.