This pizza skillet bake is a great dish for a quick dinner, best made in a cast iron skillet. It tastes just like a pizza, and just like a pizza, it’s open to changes. Add some chopped pepperoni if you like. Or some fresh mozzarella. Yummy! Since the ‘crust’ is on top you don’t have to worry about your toppings keeping it from baking. It’s as easy as can be!
The biscuits on top of the pizza skillet bake fluff up all soft and creamy, just like a thick-crust pizza! This is a really fun twist on a traditional deep-dish pizza.
Also try my skillet cornbread pizza. All the flavors of pizza in soft delicious cornbread.
Pizza Skillet Bake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 pound Italian sausage
- 1/2 cup chopped sweet onion
- 1/4 cup chopped green bell pepper
- 4 ounces fresh mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 15 ounce can diced tomatoes with basil, garlic & oregano
- 1 10 ounce tube biscuits
- 2 cups shredded mozzarella or Italian cheese mix
Preheat oven to 400 F.
Crumble sausage into a large (10") cast iron skillet and cook until just about done.
Add the onion, pepper and mushrooms and cook until they start to soften.
Remove from heat.
Stir in the flour.
Stir in the tomatoes (do not drain).
Cut biscuits into fourths and arrange on top of skillet.
Sprinkle tops of biscuits with cheese.
Bake 12-15 minutes or until the biscuits are crispy. You can put the skillet under the broiler for a minute to further brown the biscuits and cheese.
Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs.
You can substitute any seasonings you prefer on your Italian herb skillet bread. I found these rolls to be quite yummy with a honey-flavored BBQ rub too. If you don’t have an 8″ skillet, you can make these in a high-rimmed metal baking pan (such as a cake pan). Just make sure the roll dough balls are about 2″ apart.
Also try my garlic Parmesan skillet bread and my rapid rolls, also made in the skillet.
Italian Herb Skillet Bread
Prep Time 5 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 20 minutes
Servings 2 -3
- 7 Rhodes frozen dinner rolls
- 1/4 teaspoon dried basil slightly crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano slightly crushed
- 1/4 teaspoon dried rosemary slightly crushed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 2 tablespoons butter melted
Lightly grease an 8" cast iron skillet with shortening (or butter).
Place rolls in skillet, starting with one in the middle and the rest around it in a circle. The rolls should be about 2" apart.
Cover the skillet with a towel and place in a warm place. Let rolls rise until touching, 4-5 hours.
Preheat oven to 350 F.
Combine the herbs with the butter. Gently brush the mixture onto the tops of the rolls.
Bake 15-20 minutes or until golden brown.
This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one. It’s a really fun twist on the ‘usual’ pizza. You can add pretty much the same ingredients you’d find on any pizza. Since there’s no sauce on top, just serve the slices with a little (warmed) pizza sauce on the side for dipping.
You get a good little crunch off the cornbread if you let it get good and browned (not burned!) on the sides and bottom. Skillet cornbread pizza is a really tasty alternative to boring frozen pizza night!
Also try my pizza skillet bake.
Skillet Cornbread Pizza
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 large egg
- 3/4 cup milk
- 2 tablespoons oil
- 1 6 ounce package Martha White cornbread Mix
- 1/2 tablespoon Creole seasoning optional
- 1 cup green bell pepper chopped
- 1/2 cup white onion chopped
- 1 clove garlic minced
- 6-8 ounces sliced pepperoni chopped
- 1 cup mozzarella cheese shredded
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup pizza sauce warmed (use an 8 ounce can of pre-made or use our Creole meatball sauce)
Preheat oven to 400 F.
Beat the egg in large bowl.
Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
Stir in the remaining ingredients except the sauce.
Pour mixture into a 8-9" cast iron skillet and spread out evenly with a spatula.
Bake 20-30 minutes or until the cornbread is done and is golden brown.
Serve with warm sauce for dipping or drizzle the sauce over top.