Friday, 20 September 2013 10:39

Panning for Pizza

By John Reardon | Families Today

Hello my Foodie Friends, My friend Dave Lowendehale is becoming a master of the small pizza and this is a great recipe from my vender Lecreuset’s website that he likes. When you have four kids and are always on the go, this is a quick and delicious meal. He bought this pan from me for his wife for Christmas last year, but I think he uses it more than Laurie does. Well, maybe not as much as she would like. Paula and I love it too and it cleans up like a dream. Signature skillets feature a helper handle for easier lifting and added control when moving between stovetop, oven and table. Cast iron skillets have long been treasured kitchen staples for stovetop frying and oven baking. Over time, the matte black interior enamel develops a natural patina that is ideal for searing and frying. Pour spouts on two sides allow for drip-free pouring. This large skillet is the best size to prevent overcrowding when searing meats, and is roomy enough to cook multiple steaks, burgers or pancakes at once. Cast Iron Pizza Created for the Lecreuset 11 3/4” skillet. Makes two pizzas; each pizza serves two. Ingredients: 1 Spanish onion, diced 2 tablespoons butter Kosher salt to taste 1 (28-ounce) can whole peeled tomatoes, or 2 pounds Roma tomatoes 1 bunch fresh oregano or 1 tablespoon dried oregano 2 bay leaves 1 recipe bread dough 2 plum tomatoes stem ends removed, cut into 1/4-inch slices and salted 8 ounces grated mozzarella, divided Olive oil 1/2 cup basil, cut into chiffonade (a technique for slicing herbs and leafy vegetables into long, thin strips) 2 ounces sliced salami Instructions: Preheat oven to 450 F. Place the skillets into the oven and heat 30–40 minutes before making pizza. While the skillets are heating, make the tomato sauce. Sauté the onion in the butter over medium heat and add salt to taste. In a blender, puree the tomatoes (if using fresh tomatoes, roast them at 425 F for 20 minutes, then blend). Add to the onions and bring to a simmer. Reduce heat to low. Add oregano and bay leaves. Cook for 1 hour. Be sure to remove the bay leaves when the sauce is finished cooking. After the dough has risen, knead it and divide into three equal pieces. Wrap and freeze any dough you won’t be using. Stretch or roll the remaining dough into two 6-inch disks, cover with a towel and let rest 10 minutes. After this second rising, stretch or roll the dough into two 12-inch pizza crusts. Remove the skillet from the oven and place a crust in it, stretching the dough to cover the bottom of the pan if necessary. For pizza margherita, spread the sliced plum tomatoes across the dough, leaving a 1-inch rim. Cover with half the mozzarella. Lightly brush the rim of the crust with olive oil for a nice golden finish. Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove the pizza to a cutting board and top with the basil. Cut into four or six pieces. For salami pizza, place remaining dough in the skillet. Spread pizza sauce on the dough, leaving a 1-inch rim. There will be sauce left over, but you can freeze it for later use. Spread most of the cheese over the sauce, and then cover with salami slices. Sprinkle with the rest of the cheese. Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove pizza to a cutting board and cut into four or six pieces. So enjoy this Farm Aid weekend and whip up a couple of pizzas! Remember my Friends; “Life Happens in the Kitchen” Take care, John and Paula

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