Sourdough Pan Pizza
This Sourdough Pan Pizza is made deep dish-style with sourdough discard pizza dough. Baked in a cast iron skillet, the buttery, cornmeal crust makes it a fun and flavorful dinner the whole family will love.
Servings 4 slices
Calories 585kcal
Equipment
Ingredients
- 1 1-1 ½ pound sourdough pizza dough (or whole wheat sourdough pizza dough)
- 1 tablespoon unsalted butter
- ½ tablespoon cornmeal
- 2 cups low-moisture mozzarella cheese shredded
- ¼ cup parmesan cheese grated
- ½ teaspoon pizza seasoning (or ¼ teaspoon each dried oregano and garlic powder)
- ½ cup sliced pepperoni (or toppings of choice)
- 1 cup marinara sauce
Instructions
- Preheat your oven to 450℉ with a 10-inch cast iron skillet inside on the middle rack.
- On a lightly floured surface, stretch the pizza dough into a 12-inch circle (slightly larger than your skillet).1 1-1 ½ pound sourdough pizza dough
- Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the bottom. Sprinkle cornmeal evenly over the butter.1 tablespoon unsalted butter, ½ tablespoon cornmeal
- Transfer the dough to the hot skillet, pressing it to the edges. Layer the pizza starting with mozzarella, followed by parmesan and pizza seasoning. Add pepperoni or your chosen toppings, and spread marinara sauce over everything.2 cups low-moisture mozzarella cheese, ¼ cup parmesan cheese, ½ teaspoon pizza seasoning, ½ cup sliced pepperoni, 1 cup marinara sauce
- Bake for 45 minutes, or until the top is golden and bubbly, and the center is cooked through. If the top browns too quickly, loosely cover with aluminum foil.
- Let the pizza cool for 10 minutes before slicing and serving.
Notes
- Quick Tip: Don't overload with toppings. Too many toppings can weigh down the dough and prevent it from cooking properly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.
Nutrition
Serving: 1slice | Calories: 585kcal | Carbohydrates: 70g | Protein: 28g | Fat: 24g | Saturated Fat: 10.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 1561mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin C: 4.5mg | Calcium: 407mg | Iron: 4.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
