Sunday, March 14, 2010

Cinnamon Bun Skillet Pizza

This recipe was featured in a recent issue of Every Day with Rachael Ray. The article included 5 different deep-dish skillet pizza recipes--you can check out all the other recipes at We loved this dessert pizza! It was fast to make and delicious!

Skillet Pizza Dough

3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1 teaspoon salt
3 tablespoons butter, softened

1. In a small bowl or glass measuring cup, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.

2. Using a food processor with the dough attachment, mix the flour and salt. Add softened butter. With machine on dough speed, gradually add the yeast mixture until dough ball forms. Knead for 45 seconds. Remove dough and place in a greased bowl.

3. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.

Cinnamon Bun Pizza

Skillet pizza dough (see recipe above)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1/3 cup dried currants
4 tablespoons butter, softened
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
3/4 cup confectioners' sugar
1 tablespoon milk
1-1/2 teaspoons orange juice

1. Turn the pizza dough out onto a work surface; cut off and reserve one-quarter of the dough, then halve the remaining dough. Press one half evenly into a greased 9- to 10-inch oven-safe skillet.

2. In a medium bowl, whisk together the brown sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt; toss with the pecans and currants. Sprinkle half of the nut mixture on the dough in the pan, leaving a 1/2-inch border; dot with 1 1/2 tablespoons butter. Shape the smaller piece of reserved dough into a 9- to 10-inch round and place on top of the filling. Sprinkle with the remaining nut mixture and dot with another 1 1/2 tablespoons butter. Shape the remaining dough into a 10-inch round and place on top, pressing around the edge to seal the layers. Cover with a kitchen towel and let stand until doubled in size, about 25 minutes.

3. Preheat the oven to 375°F. Melt the remaining 1 tablespoon butter and brush over the top crust. In a small bowl, combine the granulated sugar and the remaining 1/4 teaspoon cinnamon; sprinkle on top. Cut a few vents in the top crust and bake until golden, about 20 to 25 minutes.

4. Stir together the confectioners' sugar, milk, orange juice and a pinch of salt, then drizzle on top.

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