skillet pizza

My daughter posted this recipe to my FB and asked if I would make it for dinner.  Well of course we comply.  I used my pizza dough recipe, which I perfected a while back and it's my go to.  This turned out exceptional and will make it again.  It is a doughy pizza so if you like the normal crust you may not like this.  But try it anyway and you decide.  Was a big hit.  I made this with Italian sausage, orange peppers, onions and basil.

 high-gluten flour bread flour, about 2 3/4 cups
1/2 cup semolina flour
1teaspoons kosher salt 3/8 of an ounce or .35 ounces
1 pkg yeast
1 1/2  cup warm water

2 tsp sugar

1/2 tsp salt

1 tsp evo

your favorite suace
your choice of toppings

Optional but tasty:

• fresh basil leaves for adding before and after baking

Instructions

Preheat oven about 45 minutes before making pizza to 500° or as high as your oven will go.

Put yeast and sugar in warm water, stir and let sit unitl foams

1. put flour and other dry ingredients into food processor.  pulse several times.  add evo and then slowly add wet mixture.  process until it forms a ball.  If you need to add more flour do a little at a time, you don't want it get to dry.  A little on the wet side is ok.

form a ball with dough and place is a slightly greased bowl and cover and let sit unitl double, takes about 1 hour.

Slightly grease the bottom of your iron skillet (don't over do you don't want your pizza soggy from the oil. Sprinkle bottom with a little bit of corn meal, take 1/2 the dough and spread it out in the pan until it reaches the sides.  Cover with plastic wrap and set aside at room temp for about 2 hours.

Spread a little sauce on bottom of pizza then put your favorite ingredients on top and then top with mozzarella cheese  (it's also good with a mixture of mozzarella and provolone)  Bake for about 15 minutes until golden.  Remove and let set for a couple of minutes.  If you can remove from pan and put into serving pieces.  Best of all Enjoy!!!!

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO all the things You L♥ve.
Donna

BLT Pizza

 

Sounds weird huh, but don't be fooled this is soooooooooooooo YUMMY.  My friend from Maine, Orm, just loves this Pizza.  When I was visiting him a couple of years ago we had this one night from one of the local places.  Believe me I was skeptical but when I tasted it....wow oh wow, delicious.  I do not cook my pizza on the pan you see it on.  I use them strictly for serving.  I have pizza stones and also unglazed quarry tiles.
The other night we had a small dinner gathering.  My "other son" as I call him, his parents were in town for a visit and would be leaving soon so we had our final get together.   I didn't know what to make but he suggested Pizza, he loves my pizza.  So that's what we had.   I made 6 different kinds and this was one of them.  It's really simple to make so hope you give it a try.
Family:

 "my other son is at the far left, his mom and dad are on the right, far side of the table, she has on an orange top and the has the ball cap on.  The gal in purple with her back to you is my Daughter Laura Jean, to her right is Alan her hubby, to her left is my sister in law Winnie (who is Orm's sister) and next to her is Loren, JR's girlfriend.  To JR's left is Judy and next to her Dan her hubby.  (Judy and I have been friends for over 16 years)
Here's some photo's of the pizza as the toppings are added

just out of oven and adding tomatoes,  also a pinch of salt

then the mayo,

and then last the lettuce.

 and a piece ready to eat.  YUM

Here is the link for the dough  (when you click on it, it may say chicken cornbread don't be alarmed it is the dough)

Pizza topping:
2-3 slices provolone cheese
1-2 slices mozzarella cheese
5-6 slices bacon, cooked til crispy and chopped
1 whole tomato, sliced thin
2-3 leaves Romaine lettuce, chopped
1-2 TBL mayo
pinch of salt

Preheat your oven to 500 with your pizza stone inside.  (*you can use a cookie sheet turned over, but do not preheat.)
Roll out your dough and put cheese on the bottom *I tear the pieces of cheese and just put them here and there on the pie*  place the bacon all around the pizza then bake for about 10-12 minutes until the crust is done.  Remove pizza and top with mayo, tomato and lettuce and sprinkle a tiny bit of salt.  That's it.  Sure hope you try this, because if you're a lover the the infamous BLT sandwich and love pizza you'll really enjoy it.
I'd like to say "thanks Orm" for the wonderful new pizza.
Have a wonderful day and Remember to Find the Time to Do all the Things YOU Love.
Donna

Green Chilli Pizza

Recently we celebrated yet another birthday. This was JR's birthday, I call him my adopted son. :) On birthdays we celebrate by either cooking a meal requested by the birthday person or going out to eat at their place of choice. It's all up to them. So JR said he wanted me to make Pizza, everyone love's my Pizza.......me too! :-) My daughter has made this version before and last time JR and I had pizza together I made this for him and he really liked it. I don't care for things that are hot or spicy but my family and some friends do. They all say this has a wonderful flavor, so hopefully you'll try it and let me know. There's really nothing hard about this recipe. Just make the dough and then add your toppings. I usually make my dough the day before so it has time to sit in the refrigerator. This dough freezes well also. I use provolone and mozzarella cheese on my pizzas I never use shredded cheese.
Printable
Dough:
1 1/2 cups warm water
2 tsp. yeast
2 tsp. sugar
1 tsp salt
1 tsp olive oil
2 3/4 cups bread, ap or high gluten flour
1/2 cup semolina flour
1 small can green chilli's diced (or a couple of Anaheim peppers roasted and chopped or peppers of your choice for heat)
1 - 2 large fresh tomatoes sliced thin
3-4 slices of provolone cheese
3-5 slices mozzarella cheese
1 or 2 springs fresh basil chopped
oil for bowl
corn meal sprinkled on peel *if you have one*
If you don't have a peel, transfer your rolled out pizza dough, onto a large enough size piece of parchment paper then put all your topping on, then put the paper onto a cookies sheet turned upside down and slide it off onto the stone. After about 2 or 3 minutes pull out the paper and bake on the stone for the remaining time.

Dough
Add sugar to water mix well and get to temp *115, then add yeast and proof. When foamy add 1/2 the flour and the semolina flour and mix well. I use a Kitchen aide for all the mixing and kneading. Add the remaining flour until you get a soft and slightly wet dough. DO NOT add too much flour. If you have a dry dough it will affect the end result. Put dough in oiled bowl and let rise covered. Punch down when ready and either use the dough then or put it int he refrigerator for a day. It gives it so much more flavor if used the next day. Be sure to take the dough out 30 minutes before using. *You can also make into balls wrap separately and then freeze until you are ready to use them up to 6 months* If you do freeze be sure to take out the morning of, put in the refrigerator and then 30 minutes before you want to make it leave at room temp.
Roll out dough, Sprinkle just a little evoo then place thin sliced tomatoes around then top with chilli then the cheeses topped with basil. You can reverse the chilli and cheese if you like, no special way to build except for the oil and tomatoes goes first and basil last. Bake in hot oven 500 for about 12 minutes on pizza stone or unglazed quarry tiles, You can use a cookie sheet turn upside down or a pizza pan but you won't get the same flavors or good pizza affect.

Tomatoe Basil Pizza......YUM

This is a simple, but delicious dish.  The pizza crust recipe is the best I've found.  The topping is simple.

Dough

BEST PIZZA

1 1/2 cups very warm water

2 teaspoons yeast

2 teaspoons sugar

16 ounces (about 2 3/4 cups) bread flour

3 1/2 ounces (1/2 cup) semolina flour

1 teaspoon salt

1 tsp. olive oil

you will also need:

a food processor or Kitchen Aide type mixer

about a tablespoon of olive oil

a large bowl

Instructions:             Makes 2 Medium Pizzas

Using your food processor or mixer,   Place very warm water (about 115), yeast and sugar in food mixer stir.  While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly.  I always use water that is almost too hot to the touch, and have always had great luck with this dough.  Let sit while you measure out the dry ingredients.

After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working.  Dump in the dry ingredients and turn on the food processor.  The machine will go all the work, including the kneading.  After about a minute the dough should form into a ball going around in your food processor.  Open the machine and take a look.  If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.

Place about a tablespoon of olive oil in a large bowl.  Take the dough out of the food processor or mixer (putting a little olive oil on your hands will keep it from sticking) and form it into a ball.  Place in the bowl and turn to lightly coat with the olive oil.  Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.  For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550EF for about 10 -12 minutes.   You can store this dough in the fridge for up to 5 days.  Just take out and let it come to room temp before baking.

 Topping:

Fresh Basil rough chopped.

you can use either fresh tomatoes sliced and arranged on top, or use you favorite sauce.  I also put dollops of cream cheese before covering completely with mozzarella cheese.

Looks Delish...right?  It does really taste as good as it looks. 

Hope you'll try this.  Let me know if you do.

Thanks for stopping by,  have a wonderful weekend and Remember to Find the Time to do ALL the things YOU love.

Donna