Browsing Tag

Mozzarella

Bread, Dinner, Italian, Recipes

Crispy Cheesy Pepperoni Pan Pizza

September 26, 2021

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

Pizza is one of our favorite meals to prepare.  Most of the time we make thin crust pizza from a recipe John found in the Pizza Bible.  We bake it on our pizza stone in the oven after preheating it for nearly an hour, and at the highest temperature possible in a standard oven, which is usually 550 degrees (and the pizza is excellent).  I found this cast iron pan pizza recipe at King Arthur’s Baking site and I thought I would give it a try for something different.  Wow!  The rave reviews on their website were spot on.  The delightful airy, yet slightly chewy crust is superb.  I love everything about this pizza.  If you have a cast iron pan, make this pizza. You will love it.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

The crust is divine, soft, airy, with the perfect texture. 

Pizza Sauce, Pepperoni, Mozzarella

Use your favorite toppings but keep it simple. You don’t want to weigh the dough down with too many ingredients.

Pizza Dough

Look at this beautiful puffy dough.  

Crispy Cheesy Pepperoni Cast Iron Pan Pizza - Layering Ingredients

We added the recommended amount of cheese plus a bit of pepperoni, which I have to admit, I can’t resist.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza - Layering Ingredients

For this pizza, the sauce is added on top of the cheese.  This ensures that the crust bakes up beautifully without being soggy.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza - Layering Ingredients

Crispy Cheesy Pepperoni Cast Iron Pan Pizza - Ready to Bake

The last topping is a bit more cheese.  The pizza is then baked into a gorgeous pie.

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

Crispy Cheesy Pepperoni Cast Iron Pan Pizza

Crispy Cheesy Pepperoni Cast Iron Pan Pizza
 
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Author:
Serves: one 9" - 10" pan pizza
Ingredients
  • 2 cups (240g) King Arthur unbleached all-purpose flour
  • ¾ teaspoon salt (7g)
  • ½ teaspoon instant yeast
  • ¾ c (170g) water
  • 2 tablespoons olive oil, equally divided (13g each)
  • 6 ounces (170g) mozzarella, grated
  • ½ cup (113g) pizza sauce
  • 25 small slices of pepperoni (I render my pepperoni in the toaster oven for 3 minutes before adding to the pizza)
  • freshly grated Parmesan cheese, fresh julienned basil, fresh or dried oregano, red pepper flakes for sprinkling on the top after baking, optional
Preparation
  1. Special Equipment: 9" - 10" cast iron pan
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place flour, salt, yeast, water, and 1 tablespoon of the olive oil in a bowl of a stand mixer or other medium-large bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30-45 seconds in a mixer using the beater paddle or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
  3. After 5 minutes, uncover the bowl and reach a bowl scraper or wet hand down between the side of the bowl and dough, as though you were going to lift the dough out of the bowl. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called "stretch and fold."
  4. Re-cover the bowl and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It will rise slowly as it chills, developing flavor.
  5. About 3 hours before you want to serve your pizza, prepare your pan. Pour the remaining 1 tablespoon of olive oil into a well-seasoned cast iron skillet that is 10" - 11" diameter across the top, and about 9" across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy bottom skillet similar in size. You can use a 10" round cake pan or 9" square pan. Tilt the pan to spread the oil across the bottom, and use your fingers to spread some oil up the edges of the pan.
  6. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that's OK, just cover it and let it rest for 10-15 minutes, then repeat the dimpling/pressing. At this point, the dough should reach the edges of the pan. If it doesn't, give it one more 10-15 minute rest before dimpling/pressing a third and final time. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan. Don't let the dough rise much longer or it may spill over the pan's edge when baking.
  7. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" - 5" from the top heating element). If you have a pizza stone, place it on the bottom rack. Preheat the oven to 450 degrees.
  8. When you are ready to bake the pizza, sprinkle about three-quarters of the mozzarella evenly over the crust, making sure to cover the entire crust leaving no bare dough showing. This will yield caramelized edges that are delicious. Dollop small spoonfuls of the sauce over the cheese. You may choose to use less than the ½ cup of sauce, using ⅓ cup instead. Scatter pepperoni slices evenly over the pizza. Sprinkle the remaining cheese over the top.
  9. Place the cast iron pan on your pizza stone if using, otherwise bake the pizza on the bottom rack of the oven for 18 - 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top needs more time, transfer the pizza to the top rack and bake for 2 to 4 minutes. On the other hand, if the top seems fine but the bottom needs a few more minutes, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use visual cues and your own preferences to gauge when you have achieved the perfect bake.
  10. Remove pizza from the oven and place on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool briefly, transfer to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
  11. Slice the pizza into thick wedges and serve the pizza anywhere from medium-hot to warm. Pass around the Parmesan, julienned basil, dried oregano and red pepper flakes.

 

Beef, Dinner, Italian, Pork, Recipes, Sandwiches

Italian Meatloaf

December 26, 2020

Italian Meatloaf

When I was growing up meatloaf was a mainstay of my mom’s repertoire.  She was an excellent cook who made tasty, old fashioned recipes such as beef stew, creamed tuna, pan-fried pork chops and the best brownies and lemon meringue pie ever.  Here we are nearing the end of 2020, and meatloaf is just as popular as it was when I was a kid.

Italian Meatloaf Ingredients

This Italian version of meatloaf is an excellent way to put a new twist on an old classic.  The sweet Italian sausage creates an intensely flavorful meatloaf.  A can of crushed tomatoes along with a few other ingredients turns into a luscious, rich sauce that certainly requires garlic bread to round out the meal.

Italian Meatloaf Tomato Sauce

The sauce is so simple to make.  Crushed tomatoes, tomato sauce, garlic, dried oregano, salt and red pepper flakes are all you need.

Italian Meatloaf with Sauce

The first time I made this recipe I was shocked at how much sauce there was prior to baking the meatloaf.  I was almost certain that the entire dish might be a flop because of the amount of sauce called for.  I was pleasantly surprised to see that it had reduced to a thick, rich and delicious sauce, in fact just the perfect amount for the meatloaf.

Italian Meatloaf

We have eaten the meatloaf with many different sides such as buttered pasta, mashed potatoes, and in a sandwich.  It is a very versatile main dish that freezes and reheats well.  You can switch out the cheddar and mozzarella cheese with pepper jack cheese, or use mozzarella with a sprinkling of parmesan cheese.

Italian Meatloaf with Pasta, Green Beans & Garlic Toast

Italian Meatloaf
 
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Adapted from Cook's Country
Author:
Serves: 8
Ingredients
  • Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • ¼ teaspoon red pepper flakes (more if you want a spicy sauce)
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt
  • Meatloaf:
  • 35 squares saltines
  • ¾ cup whole milk
  • 2 large eggs
  • 1 pound ground sirloin or other lean ground beef
  • 1 pound sweet Italian sausage, casings removed
  • 2 ounces Parmesan cheese, grated (1 cup)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 ounces sharp white cheddar cheese, shredded (1/2 cup)
  • 2 ounces mozzarella cheese, shredded (1/2 cup)
  • 3 tablespoons fresh basil (julienned or chopped just before serving)
Preparation
  1. Special equipment: Broiler safe 13 by 9-inch baking dish
  2. Adjust oven rack to middle position and heat to 400 degrees.
  3. Sauce: Heat oil in large saucepan over medium-low heat. Add garlic and cook until softened but not browned, about 1-2 minutes. Stir in tomatoes, tomato sauce, pepper flakes, oregano and salt. Increase heat to medium and bring to a simmer, stirring occasionally, for about 5 minutes. Remove from the heat, cover to keep warm.
  4. Meatloaf: Spray broiler-safe 13 by 9-inch baking dish with vegetable oil spray. Place saltines in a large zipper lock bag, seal bag, and using a rolling pin crush crackers to fine crumbs. In a large bowl, whisk saltines with milk and eggs. Let sit until the saltines are softened, about 5 minutes. Whisk saltine mixture until a smooth paste forms. Mix in beef, sausage, Parmesan, garlic powder, oregano, salt, pepper and pepper flakes with your hands (I use disposable gloves) until thoroughly combined.Transfer beef mixture to prepared dish. Using wet hands (or disposable gloves) shape into a 9 by 5-inch rectangle. The top should be flat and the meatloaf should be 1½-inches thick. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on rimmed baking sheet. Bake until the meatloaf registers 160 degrees, about 1 hour 5 minutes to 1¼ hours.
  5. Remove sheet pan from oven, uncover dish, and sprinkle cheese evenly over the top of the meatloaf. Heat broiler. Broil meatloaf until cheese is melted, about 2 minutes. Let rest for 15 minutes.
  6. To serve, transfer the meatloaf using 2 spatulas to a cutting board to make 1-inch thick slices. Or, slice directly in the baking dish. Spoon off any excess oil from the tomato sauce. Scatter julienned or chopped basil over the top and into the sauce just before serving.

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