Tuesday, July 13, 2010
Cast Iron Week #1: Deep Dish Pizza
I love deep dish pizza and I just recently figured out how to do it in my cast iron skillet. Few commercial pizza places can match it.
Pizza dough (either store bought or homemade)
Toppings (i.e. artichoke hearts, broccoli, roma tomato slices, pepperoni, salami, olives, mushrooms, onions, etc.)
Shredded Mozzarella cheese
Heat oven to 400*. In a large cast iron skillet add oil and any veggies that need cooked a little before like mushrooms, peppers, onions. Saute until almost cooked all the way. Remove from pan. With a paper towel or baking brush, move remaining oil around pan to cover the entire pan including the sides. Add more oil if you need to. This will help keep your dough from sticking. Next, add the dough to your pan. Press from the center up to the sides, making a crust on the edges. Add sauce, then toppings. Add both cheeses on top. Put in oven and cook for 15-20 minutes. Be sure to check it to make sure it doesn't burn. Once the crust is turning brown and the cheese is bubbling, remove from oven. Let cool for a few minutes. Using a knife, slide along edges to loosen pizza. Then slide pizza from pan to plate. Serve. Yum!
What I really love about this is that you could have pizza once a week using in season produce and have a different pizza for months. The possibilities are endless but my favorite right now is a mushroom-artichoke-broccoli-onion-and-feta pizza. Delicious!