The Kitchn: Pepperoni Skillet Pizza
Hey, did you know that butter makes everything better? Even pizza dough! In fact, folding a little butter into pizza dough is my favorite way to take any store-bought pizza dough to the next level -- especially when I'm making a flaky, golden-crusted skillet pizza like this one for dinner.
These days you can actually get pretty decent pizza dough at most grocery stores. On its own, it's great for making a basic thin crust pizza, but add a little butter to that dough and you can make a pizza with flaky, buttery layers. It's an extra-special treat to perk up your weeknight!
To make those flaky layers, you just roll the dough out, spread on a few tablespoons of softened butter and then fold the dough into thirds over itself. Repeat this two times and you'll have create lots of nice layers.
This done, you can just roll out the dough and place it in your skillet. Assuming your skillet is well-seasoned, you won't even need to oil it!
I really like making my skillet pizzas deep-dish style. This means pizza with a little more heft and with the layers built in reverse: cheese, peppers, pepperoni and sauce last. Obviously, you could use any toppings here really, but I like to keep it simple.
This pizza will take about an hour to bake and it will make your house smell like a Chicago pizzeria. This little butter trick is one of my favorites of the year. It's easy to do, and your dinner guests will be in pizza heaven.
Pepperoni Skillet Pizza
Serves 4.
1 pound pizza dough (store-bought or homemade)
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