Friday, March 13, 2009

Crusty Frying-pan Pizza

I found this recipe in the Mother Earth News magazine and thought it looked like fun to try. It's was really easy and baked in no time.


The dough says it takes 2 hours to rise but since I didn't read this part till about 4:30pm I decided my crust would have to rise in about a half hour....turned out just fine! This recipe bakes in a 10 or 12 inch cast-iron skillet. You can make it however you prefer: low salt, low fat, organic or double the cheese. There is hardly a way to fail other than having the water too hot, which kills the yeast.

Crust
1/2 package dry yeast or 1 1/8 teaspoon
1/2 cup warm or room temperature water
3/4 cup flour
3/4 tsp salt
3/4 tsp sugar


Toppings

1/2 cup tomato paste or pizza sauce
Fresh homegrown tomatoes or zucchini
3 fresh mushrooms, sliced
6 oz mozzarella cheese (I didn't measure this...you can never have too much cheese!)
1/4 pound pepperoni or cooked sausage
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1/4 cup black olives, sliced
1/2 cup jalapeno peppers, sliced
1/2 tsp oregano

Add the yeast to the water and let it sit for 10 minutes. It should begin to look slightly foamy. Meanwhile, mix the flour, salt and sugar in a separate bowl. Then add the yeast mixture to those dry ingredients.

Stir it until it's well-mixed. The dough should be thick, requiring a little effort to mix it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm area for 2 hours (or less). Grease your frying pan lightly if it's not already well seasoned.
After the dough has risen, take it out of the bowl and lay it on a floured table. Knead the dough. After 50 or so pushes, the dough should be smoother and less sticky. With a rolling pin, roll it into a round shape and lift it into the pan. The edges should come up a little on the side of the pan to form a rim.
Add your toppings in order. There's great variety in what can go on a pizza. You can add or delete any of the toppings I have mentioned.See all the cheese? Can't have too much cheese. Bake at 425 degrees for about 15 minutes, or until the cheese bubbles up and the top browns.
Serve your feast in the cast-iron fry pan, and use kitchen shears to cut it into wedges. I was going to take a picture of the pizza on our plates but once it was done and sat on the table we all forgot all about pictures and dug in. It was so yummy!! Guess I'll have to make it again so I can take more pictures.

4 comments:

Dawn said...

I love that you decided the dough had to rise in 30 min. That's exactly the kind of decision i would have made in "Dawn's world".
Had a total nightmare last night about you!

Rachel said...

Mmm, that looks really good!

All Natural Mama said...

Good lord, looks like we have yet ANOTHER thing in common as I am also a Mother Earth News subscriber/reader. I think I recall reading this recipe but since I only have 1 cast iron skillet I didn't even try it since it wouldn't be big enough to feed my family.
Looks like it turned out fantastic though!
I love the recipes and articles in that magazine.

jskippy11 said...

Looks yummy! Would you make it for me? :)