pizza restaurants

Ranch Pizza Pie

olive oil

onions, thinly sliced

oregano

garlic,

red bell peppers, finely diced

yellow bell peppers, finely diced

sausage

All-purpose flour,

puff pastry, thawed

egg (see Cook's Note)

Monterey Jack cheese

pepperoni

mozzarella

Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.

Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.

On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.

Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.

Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.

Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

This is very rich and makes a ton. One puff pastry sheet would feed 4 people easily. Need to serve this with some pizza sauce for dipping. Would add more vegetables.

I didn’t think I would like this because I don’t like sausage, so I used hamburger. I accidentally used pie crust and not phyllo dough. I added a little water and tomato paste, salt and pepper. It was really good.  Definitely will make it again

So delicious and simple to make. I made one large pie per recipe and with other half of ingredients I opted for smaller individual pies which I froze. 

Absolutely wonderful. I made this for sunday brunch with a side salad and it was a huge hit at my church. I made 5 of them and they fed about 30 church members. I also made 6 of her pecan pies and they were also a big hit. I was so elated to see her kitchen items being sold at walmart. 

This was so good! The flakiness of the dough along with the different textures of meat and veggies, gooey cheese... delicious. So versatile, you could use whatever you have in the fridge to make different combos. ( I didn’t cool mine for 30 min in refrigerator first, and it still came out  perfectly)

This was a huge fail at my house. I liked but the other 3 said “meh”.

Soooo Good!!! Was so easy and was glad I had the extra frozen pizza pie for the next week, kids keep asking for it. 

I thought this was a lot of work. and took a long time. The end result was rather greasy and soggy.

This is a go to meal in our house! You don’t even miss the sauce!

My family loved this recipe! Easy to make, and my daughter helped, she was quite proud to see the golden flaky end result being pulled out of the oven. I kept the peppers to one half b/c the kids don’t like them. Overall for a family of four, there were only 3 pieces leftover. It’s a new love for us. Thank you!

Pumpkin-Crust Halloween Pizza

(1 1/4 teaspoons) active dry yeast

water

bread flour,

fine sea salt

pumpkin puree

olive oil,

honey

ricotta

milk

salt and black pepper

butternut squash,

Olive oil,

pepperoni,

black olives

Basil,

Jeff Mauro's White Pumpkin Pizza is displayed as seen on Food Network's The Kitchen, Season 11.

For the crust: Add the yeast to the warm water and let bloom for 10 minutes.

Meanwhile, add the flour and salt to the bowl of a food processor and pulse 5 times to mix. Add the pumpkin puree, olive oil and honey to the yeast mixture and whisk to combine. With the food processor running, slowly add the liquid in a thin stream until a ball forms (you won't necessarily add it all before this happens). Once the ball forms, process for 30 seconds to knead. Turn out onto a lightly floured work surface and knead a couple times to form into a tight ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Set aside at room temperature until doubled in size, 1 1/2 to 2 hours.

For the white sauce: Combine the ricotta, mozzarella, milk and oregano in a medium bowl. Season with salt and pepper, and mix until well blended.

For the toppings: Preheat the oven to 400 degrees F.

Slice the butternut squash crosswise into 1/2-inch slices. Place in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer the squash to a baking sheet and roast until slightly browned and softened, 30 to 35 minutes. Slice into triangles.

Raise the oven temperature to 500 degrees F and set a pizza stone on the top rack.

Divide the dough into 2 portions and roll into balls. On a floured work surface, roll out 1 of the dough balls into a 12- to 14-inch circle and place on a well-floured pizza peel. Working quickly, spread with half of the white sauce in a circular pattern, sprinkle with 1 cup of the shredded mozzarella, and arrange some pepperoni if using around the perimeter of the pizza near the crust. Transfer to the pizza stone and bake until the crust is browned, 12 to 15 minutes. Repeat with the remaining dough, white sauce and mozzarella.

When the pizzas come out of the oven, arrange the roasted butternut squash on top to look like a jack-o-lantern: Use 2 triangles for eyes and 2 black olives as eyeballs, then use 1 triangle for the nose and more triangles for teeth. Garnish with basil to make the pumpkin stem.

I used all-purpose flour instead of bread flour and put the dough in the fridge for three days as mentioned on the show. I couldn't taste much pumpkin flavor in the crust but it had very pretty yellow hue. And it was very fluffy which I really liked. Will make this again.  

Outstanding, So COOL FOR Halloween!  ...and it's delicious!

https://www.foodnetwork.com/videos/pumpkin-crust-halloween-pizza-0284328

Jeff adds a Halloween twist to pizza by giving it a pumpkin crust.

For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.

Pizza Dough

bread flour, plus more for rolling

sugar

yeast

salt

water, 110 degrees F

Bobby Flay's Pizza Dough for SEO One-Off as seen on Grill It! With Bobby Flay

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

This isn't that great of a recipe.  After following this recipe 40 times in the last 2 months, making minor adjustments in ingredients, mixing/kneading time, proof time/temp, metal vs stone cooking pans, I have to say that:<div><br /></div><div>There's way to much yeast in this.  Drop it down to 3/4 or 1 teaspoon.</div><div>Room temperature or warm proofing gives you lousy dough.  Put it in a sealed container and put it in the fridge for at least 24 hours, up to 72 is fine.  Freeze it if you can't cook the dough within 72 hours.<br /></div><div>You should split the dough before it proofs, otherwise you're going to have some weird rhomboid shaped pizzas.</div><div><br /></div><div>I'm curious as to who Flay is making this recipe for.  He sure as hell wouldn't serve this at his restaurants.  His chefs would laugh him out of the kitchen.</div><div><br /></div><div>If you're trying to impress your friends or a lady, try this instead:</div><div>http://feelingfoodish.com/the-best-new-york-style-pizza-dough/<br /></div>

Can you make this ahead and keep in the fridge for a few days?

Great recipe! We made a triple batch and froze them in freezer bags so we can pull them out and have fresh pizza dough whenever we want! Coat in olive oil before putting in freezer bag and make sure you get all of the air out. Allow 12 hours in fridge to thaw before using!

Absolutely the best recipe for a busy mom. I make this recipe and get 4 thin crust pizzas. I make it exactly and divide it into 4 use one the day of and freeze the other 3 portions. When I need to use the frozen ones I take them out in the morning and let them come to room temperature and rise. Thank you Bobby my family loves it. 

Made it it came out perfect but would  have been nice if there is a proper instructions on baking it too

Can this dough be frozen at some point to be used at a later time?

No baking instructions this is incomplete.

Delicious! I used all-purpose flour instead of bread flour and baked it at 450 for 10-12 minutes, and it turned out great!

How long of I cook it for and what temperature?

I’ve made it 3 times since social distancing has prevented us from going to get it from a pizza place.  It comes out great. I may not go back to buying it ever again.  I have a thick pizza stone I got online and a wood pizza peel from a ‘home goods’ store.  I cook it at 500° on my Weber grill after the stone heats up.  I check it at 5 minutes to determine if the top or bottom needs more heat.  If the toppings and cheese need more heat close the lid.  If the toppings and cheese are where I want them but the bottom needs to be crispier I leave the lid open and check the bottom until I’m satisfied... my family loves it.  

https://www.foodnetwork.com/videos/bobbys-pizza-dough-recipe-0170075

Bobby Flay demonstrates how to make the perfect pizza dough for homemade pizza.

Bobby Flay's Pizza Dough Recipe

Arugula-Prosciutto Pizza

pizza dough,

Cornmeal,

garlic, grated

rosemary

salt and pepper

mozzarella cheese

baby arugula

shallot,

lemon

prosciutto

cheese,

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin 


Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.

Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.

Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Love this recipe. It's even better with a light drizzle of balsamic glaze. 

I made this for my mother and father-in-law last night and it was so good people were closing their eyes while eating it.  This is BY FAR the best pizza I have ever made at home.  What a delicious recipe!  We put pears slices in the arugula salad for a little sweetness and I accidentally bought/used burrata instead of mozzarella.  I highly recommend using a good thin crust recipe for this one.  

I made this with Rachael Ray's Best Pizza Dough recipe and put the toppings right onto the raw dough before putting it on a preheated pizza stone. My family was talking about this pizza all week! It was incredible!

Amazing - cooked exactly as recipe suggested!

great pizza with a very light and eclectic taste.. summery and refined taste...

This recipe was quick, easy and delicious! I recommend letting the pizza cool for a few minutes before topping with the arugula to help prevent wilting. Also, half of a lemon was too much. I'd recommend more like a fourth. This will definitely become one of my go-to's for a work week dinner.

I just made this with the Bobby Flay Pizza Dough Recipe and it was SO delicious!  My boyfriend says it is his favorite thing I have made!  Ricotta is a must.  I did not try the balsamic glaze but will have to do that next time.  I would recommend drizzling the lemon dressing slowly over the arugula/shallot salad because I found it was over-dressed and got a bit soggy with the oil/lemon juice quantities listed.  Was still delicious, but I will use less dressing next time.

We made this last night, and we did what a previous reviewer suggested and drizzled balsamic glaze on the top.  The balsamic glaze absolutely made the pizza and should be part of the recipe.  We also grilled the pizza instead of cooking it in the oven.  It was fabulous.  Will definitely make again.

The only thing it was lacking was a bit of acid. I would recommend adding a drizzle of balsamic glaze. That would just put it over the top!

Tried this last night, and it was the hit of game night!  My friend, who always only has one serving of dinner, actually had a second slice last night.  The ricotta gave it a creamy texture, while the arugula's peppery bite was the perfect offset, and finally top it off with some luxurious prosciutto - and voila you have a masterpiece.  This recipe is a keeper.

Detroit-Style Pepperoni Pizza

Pizza

brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes

Pizza sauce, store-bought

all-purpose flour

rapid rise yeast

Olive oil, for oiling the bowl

Italian seasoning

tomatoes

Co-host Jeff Mauro's dish makes Detroit-Style Pepperoni Pan Pizza, as seen on The Kitchen, Season 16.

Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.

Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.

Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.

Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

Saw it on the show and made it that night---and oh my goodness!  I had to let my dough rise in the pan because it was a bit flat, but after about 30 mins in a 150 degree oven, it was ready to add cheese and toppings.  Fabulous!  And then last night, I made it again and instead of pizza, I did cheesy bread---do dough exactly the same, and when ready to bake just brush with butter, add pizza blend cheese and parmesan plus Italian seasoning, and boom-you have homemade cheese sticks! Delicious!<br />

Screaming, this was so good. Do yourself a favor... put on some sweatpants, follow this recipe and enjoy. I’m glad I made this pizza while I was home alone because #notsharing. Thank you Jeff Mauro and the city of Detroit.

<span>I have been a Food Network fool since Two Fat Ladies was a big deal and I have yet to review a recipe.  This pizza was so good my teeth hurt from trying to make it last forever.  Go shopping and make this pie.  Other pizza is now ruined for me.  And I fear I'm going to need bigger pants.  #crusttocrustisamust</span>

Watched the episode yesterday and made it today, it came out awesome. I just used a 13x9 baking pan and it come out cheesy, crunchy, and soft in the middle. I won't be buying store bought pizza dough any more. I'll definitely make it again.

Okay, so I’ve made this pizza 4 different times and it is pure perfection! I had never heard of “Detroit” style pizza, but when I saw the picture and watched the video, I decided to give a try. 
I finished the pizza with fresh Parmesan cheese and the crust is divine, and this from someone who usually does not eat it crust!
It’s beyond delicious and simple to make!

This is awesome! I’ve made this several times now with great results. I have some pointers for those of you that are looking for them. If your oven has a proof setting use it...works great! I put dough in glass bowl, cover with Saran Wrap &amp; put in oven for 2 hours, perfect every time.  Jeff puts 2 layers of pepperoni if you watch the video, I found this too be a little too much, I put it on the bottom only &amp; layer mozz over that. I brown 2 hot sausage patties until crumbly, drain on paper towel &amp; use same pan to sauté a green pepper &amp; onion. This magical mix goes on top of mozz. You are NOT going to use all the sauce, maybe 1/4-1/2 of it. Freeze the rest for next time (you WILL be making this again)! I tried putting the sauce on the bottom...nope! There is something about the pep &amp; cheese directly on the crust that makes it soooo good.  I also only use 1 tsp sugar in sauce, as I don’t care for sweet sauce. Make sure you cook on BOTTOM rack of pre-heated oven. I find 550 for 12 mins to be the sweet spot. I use a 9x13 Copper Chef lasagna pan. Hope this helps....Happy Pizza Eating! 

Really excellent. We used a 9x13 glass pan, 500 degree oven, regular mozzarella, and a jar of store bought sauce. It was delicious, but pretty salty (partly because of the pepperoni and massive quantities of cheese, but I'm sure the store bought sauce increased the salt content significantly). It took longer than the stated time to crisp, but it did eventually- the delay was probably due to glass &amp; 500 degrees (vs 550). I'm sure it would be even crispier with the recommended pan.<div><br /></div><div>We plan to make again with homemade sauce. But our version was still a hit. One guest said it was probably the best pizza he'd ever had! Very yummy.</div>

I haven’t made this but I like looking at the picture when I’m hungry

The simplicity of the pizza dough recipe is fantastic, I have already made 4 pizzas with this recipe and two full pans of garlic knots. Possibilities are endless, made the tradition pepperoni one I watched Jeff make on the tv show “The Kitchen”, plain, a meat lovers pie and a chicken bacon ranch pizza. The family devours this every time I’ve made so far. I do have my own sauce that I make and use. I don’t use the type of pan featured in the show, I use a 13x9 Pyrex glass baking dish and it turns out the same. I also use mozzarella, I can’t seem to find Brick cheese here in upstate Ny. Totally recommend this recipe to anyone trying to make there own pizza. I’ve tried many dough recipes and for a deep dish pizza, this one is my favorite. 

Next attempt will be making a calzone or round pie with same dough recipe. Will be back to post when successful 

https://www.foodnetwork.com/videos/detroit-style-pepperoni-pizza-0302868

This pizza has a fluffy crust and layers of luscious pepperoni and cheese.

Fig-Prosciutto Pizza with Arugula

active dry yeast

Kosher salt

fig spread or jam

mozzarella,

black pepper

arugula

Parmesan

Ree Drummond - host, prepares Fig and Prosciutto Pizza with Arugula during episode 4 as seen on Food Network's Pioneer Woman Season 1. 

For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.

In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.

Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.

For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

:-O   This pizza is beyond delicious!   My husband was whining about me making a pizza with fig spread, so in case he didn't like it, I made him a pepperoni/mushroom pizza.  Not only did he inhale 3 or 4 pieces of the fig/prosciutto pizza, but I caught him taking pictures of it.. LOL!     I added caramelized onions after adding the fig spread &amp; used some provolone in addition to mozzarella.  Like others, I add 10 tablespoons fig spread.  'Dalmatia fig spread' in the gourmet section is pricey, but so worth it!  UPDATE:   Updating this because I've made this pizza umpteen times now.  I've found that adding the prosciutto to the pizza before it bakes makes this pizza even more flavorful if you can believe it.  It caramelizes the meat a bit, enhances the flavor,  and it's not chewy as just laying slices on already cooked pizza.  I add the fig sauce, then the prosciutto, (ripped to bite-size, the caramelized onions, then the cheeses.  Bake &amp; when done, add the arugula &amp; shaved parmesan.

I made this for a lunch with family and it was great and easy. I used Naan bread as the crust instead of making my own for a shortcut and cooked the pizza with the arugula on it. Very light with a surprisingly sweet and savory flavor.  I'm making it again very soon. 
 very soon!

Best pizza recipe! I used a store bought dough for convenience and added caramelized onions and finished it with a drizzle of balsamic glaze after it was cooked. Worked great on my pizza stone on the grill. My husband said it was better than pizza from any restaurant he’s had! Will definitely be making this again!

This is so delicious! I cheated by using the pillsbury thin crust pizza dough. It just made it easier but didn’t take away the taste or look of a unique artisan/rustic pizza. Highly recommend this recipe. 5 stars are not high enough. :)

Made this last night and it was so simple to make and absolutely delish!!!! Husband liked it so much he took the left overs for lunch today. One warning...the fig spread gets super hot and will burn your mouth and run down your chin.  This will be on the menu this summer for sure! Thanks Ree

I am writing this review as I'm eating a leftover slice of this delicious pizza from last night's dinner.  Wow!  What a winner.  I will admit that I used the pizza dough recipe from Bobby Flay, because I've made it a million times and I'm very comfortable with it and it is super simple.  I like using bread flour for my pizza dough because it does seem to make it a little more crisp, which is perfect for a flatbread style pizza like this.  I used fig jam, which can be a little overwhelmingly sweet, my husband commented that it was like "dessert pizza", but it didn't stop him from eating it. I might use a little less next time or spend some time tracking down a higher quality fig spread. The saltiness of the prosciutto helps cut the sweetness though, so overall it has a great balance. I added caramelized onions on half and used good quality fresh mozzarella. I also made a second "tried and true" BBQ Chicken pizza and It turns out that this was the first to go in my house.

It was OK.  It was way too sweet for our taste.  Tasted more like a dessert than an actual pizza.

I made this for me and my husband and it was perfect!! The season for fresh figs is so short.  Go for it with this pizza!

This was a first for me! Fig on pizza! It was fantastic! Thanks, Ree for a great recipe 

Cast-Iron Pizza

pizza

store-bought pizza sauce

mozzarella pearls

torn fresh basil

Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.

Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.

Transfer to a cutting board, top with torn basil, cut into slices and serve.

I’m newly single, old school guy who is learning to cook.  Thanks to Food Network, I am doing more than okay!  This recipe hits my 4 Needs: simple, basic ingredients (open packages and pour in), quick, and delicious.  In other words, this recipe makes me look good, with minimal effort, and maximum taste.  Ree, my family enjoys watching your cooking shows.  One thing, let this cool on the cutting board for a good 10-15 minutes before chowing down.  It looks incredible and smells amazing, so good luck with that.  God Bless, and thanks for sharing your gift of cooking with others.

This is the ONLY way to make pizza.  Works better than a pizza stone. The crust is crispy every time!  We’re ready for pizza Friday.

it's okay, but why not make you're own crust and sauce. it's not that difficult.

Tried this at home tonight! We have never made a pizza at home before so this is great!  Came out so yummy with a crispy crust! Used store bought frozen pizza dough and store bought pizza sauce (Rao’s pizza sauce).  Inexpensive too! 

all store bought ----dough,sauce might as well buy frozen PIZZA

liked this so much I am making it again! I divided the dough and was able to make two pizzas in a 15"  cast iron skillet. Makes a very thin crust that way but I love it. I suppose if you wanted a thick crust you could just use all of it in one skillet? 

My husband and I love a crispy pizza and this was it!!!  Fantastic! We make our own pizza dough but to save time I used Trader Joe’s pizza dough.  The pizza came out crispy flavorful and delicious.  Loved it! 

<div>I will only make our pizzas this way in the future. it was delicious.</div><div><br /></div><div><br /></div>

Just a fyi to all who wanted the recipe show, she has two skillet pizza recipe, check out the other one. 


This is my husbands favorite meal! We’ve used this recipe every Sunday night for weeks now! I’ve learned to press the dough up the sides of the hot skillet with a deep serving spoon so I don’t get burned, but still create a deep dish pizza. I also use a little more oil in the bottom of the pan for a crispier crust. One of my favorite recipes using my cast iron skillet!

https://www.foodnetwork.com/videos/shortcut-cast-iron-pizza-5486984

Ree cuts down on the cleanup with a one-pot, cast-iron skillet pizza.

Shortcut Cast Iron Pizza

Smoked Salmon Pizza

pre-baked 12-inch diameter pizza shell (recommended: Boboli)

soft cream cheese

garlic

salmon

chives

capers

Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

All six of my children voted this the favorite pizza of all time. We added lemon zest and the juice of a lemon to the cream cheese. We highly recommend this recipe. Robert always has good recipes!

After several years of hearing my teen still rave about Robert's pizza, I had to come back and give it five stars. I made this on a whim because I was short on groceries. I had no idea that my family would consider it a favorite, or that my teen, years later, would still rave about it. Thank you, Robert, for another winning recipe.

I made this pizza for my daughters baby shower and I didn't make enough!! I have made it several times since then - I now use fresh minced garlic and a squeeze of lemon juice in the cream cheese. I also squeeze a little lemon juice on top when its finished along with some fresh dill with the chives.  Everyone loves it at first bite. It will be on my Super Bowl buffet menu!

Holy garlic?!  I second guessed the amount of garlic in this recipe and even though I knew better I went with it anyway.  2 T is way too much.  Maybe 2 tsp, but definitely not 2 T.  Otherwise, the pizza was good.  I combined 4 oz chevre and 4 oz cream cheese to add a little tartness.  

This pizza is fantastic - it is probably the thing people request most when I have a party.  I have twice literally had people fight over the last piece.  I make my own thin crust pizza shell rather than store bought, but otherwise I don't make any changes, it's perfect as is.

I made this pizza as an appetizer for a party. The guests that were able to get some loved it.  The only different is I had an emergency and had to use canned salmon and just spread it over the top and it tasted great.

I made this and cut it into bite sizes.  It was awesome!  I love this simple recepie.  Great ONE.  Thank you.

This is a wonderful and quick starter. I did not use Boboli pizza crust. I wanted a thinner and crisper one. Used Mamma's from WalMart. They did not specify cold or hot smoked salmon. I used hot! Excellent!!

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