Friday Night Pizza
- Thread starter bigboxes
- Start date
I have been doing deep dish in a cast iron dish. Comes out SOOOOO good.
I use pretty much any raw pizza crust but I line my cast iron dish with a garlic butter spread first...
Put the dough in, more garlic butter spread...cheese and toppings, pizza sauce, cheese and toppings, pizza sauce.
425 for about 30 minutes.
I use pretty much any raw pizza crust but I line my cast iron dish with a garlic butter spread first...
Put the dough in, more garlic butter spread...cheese and toppings, pizza sauce, cheese and toppings, pizza sauce.
425 for about 30 minutes.
This week, I thought I'd give an attempt at a prosciutto pizza. I brushed olive oil on the crust as a base. Then I added goat's cheese mozzarella, some fresh shredded provolone and a little smoke cheddar. Next, I added some prosciutto. After it was done baking and cooled, I added some arugula and drizzled some balsamic reduction sauce on it.
If I had to do it again, I would probably take it out 30 seconds to a minute sooner. I'm guessing it cooks faster with less sauce and toppings on it. It was still quite yummy!
If I had to do it again, I would probably take it out 30 seconds to a minute sooner. I'm guessing it cooks faster with less sauce and toppings on it. It was still quite yummy!
I make pizza for the wife and I almost every Sunday. I make my own dough and sauce. It is pretty easy to do and tastes so much better than anything I can buy.
