Triple Cheese Stuffed Crust Skillet Pizza

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon active dry yeast
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup marinara sauce
• Toppings of choice (e.g., pepperoni, bell peppers)

Steps

1. 1 Combine flour, sugar, salt, yeast, warm water, and olive oil. Knead until smooth.
2. 2 Let dough rest for 10 minutes.
3. 3 Divide dough into two portions, one slightly larger.
4. 4 Roll out the larger portion in the skillet, creating an edge for the crust.
5. 5 Mix cheeses and stuff the crust edge.
6. 6 Top with the remaining dough, sealing the edges.
7. 7 Spread marinara sauce and add toppings.
8. 8 Bake at 425°F for 20 minutes or until golden.
9. 9 Slice and serve hot.

Equipment

• Cast iron skillet
• Mixing bowl
• Rolling pin

Variations

• Add cooked sausage or mushrooms for a non-vegetarian twist.
• Use pesto instead of marinara for a flavor change.

Substitutions

• Substitute mozzarella with provolone for a different taste profile.
• Use gluten-free flour for a gluten-free option.

Pairings

• Ice-cold lemonade
• Classic Italian antipasto platter

Nutrition

Tips

• Use a cast iron skillet for the best crust.
• Experiment with different cheeses for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven.

Freezing: Freezes well uncooked. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a hearty meal.

FAQ