Pizza dough skillet bread is really easy to make. Just place fresh pizza dough into a skillet and I like to top it with cheddar and apples for a twist.
Pizza Bread is a focaccia-style bread made from pizza dough and baked in a skillet. The brilliant thing about it is that you can use any pizza dough: Your own homemade stuff using this delicious recipe for Homemade Pizza Dough, the balls of fresh dough sold in some grocery store delis or even the rectangles of dough that come in a tube from Pillsbury. My preference is Homemade > Deli Dough > Tubes. But, it’s all good so give it a try with whatever you can get your hands on. I usually have pizza dough laying around to make garlic knots, so I find myself whipping up this skillet bread when I need to switch things up.
The amazing thing about cooking pizza dough in a skillet is that you can cook it with or without toppings. Basically, pizza dough is a kind of bread dough, so if you don’t load it with pizza toppings, you instead get an easy bread.
My favorite way to top skillet pizza dough is with cheddar, apples and a little bit of fennel seed. It’s a bit unexpected and incredibly delicious. Of course, you could use pizza sauce and cheese. Throw in some pepperoni if you like. Or get really creative – figs and goat cheese would be a blast, too. Any of your favorite seasonings or cheese will work.
I hope you love this cheddar apple pizza bread recipe.
If making homemade pizza dough, make this first and let proof (or rise) until double then punch down. Continue with steps below.
Preheat oven to 400ºF.
Pour 1 teaspoon of the oil into a 10 inch cast iron (or oven-safe non-stick) skillet. Use your fingers to rub the oil all over the bottom and up the sides of the skillet.
Center the rectangle of dough over the skillet and then allow the middle to sink in. Fold the corners in towards the center, squishing the dough until it fits. Brush the top of the dough with another teaspoon of olive oil.
Lay the apple slices in a single overlapping layer on top of the dough. Brush the tops of the slices with the final teaspoon of olive oil. Sprinkle on the cheddar followed by the fennel seeds and the sea salt.
Bake for 15-19 minutes, until the top and bottom of the bread, are golden brown and the cheese has become dark and a bit crunchy is a few spots.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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