Tonight I decided to use my new quick pizza dough recipe in a skillet pizza. Think deep dish (sort of Chicago style) pizza.  I am really liking this new pizza dough recipe – it is fairly simple and the results are fantastic. I tweaked my pizza sauce recipe as well and think it is a winner too.  Just remember to allow it to cool sufficiently or else the pizza will fall apart (I couldn’t wait and experienced this issue first hand!)

 

Spread the canola oil onto the skillet bottom and sides. Roll out the pizza dough slightly larger than the diameter of the skillet, approximately 12 – 14 inches. Place the dough over the skillet and gently form to the bottom and sides.

Assemble the pizza in the following order:
Canadian bacon

pineapple chunks

half the cheese
pizza sauce

remaining cheese
remaining Canadian bacon (if any)

Bake in middle of the oven for 17 – 20 minutes or until the crust is nicely brown and the cheese is bubbly and melted, rotating halfway.

If desired, brush the edge of the crust with olive oil before serving.

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