1 tablespoon yeast
1 cup warm water (use hot water from the tap)
1 tsp. honey
1 tsp. salt
1-2 Tb. olive oil
2-1/2 cups unbleached flour (I usually add 1 c. whole wheat)
sauce and toppings of choice
Add yeast to a mixing bowl. Pour the 1 cup hot tap water over it and mix.
Add the remaining ingredients and let the mixer run at medium speed until the dough clears the side of the bowl (you can do this by hand: beat vigorously for 30 strokes).
Let dough rest in the bowl 15-20 minutes while you preheat the oven and prep the toppings.
On a large baking sheet or pizza pan/stone, sprinkle a bit of cornmeal. With oiled hands, remove the dough from the bowl and pull/shape into a general rectangle or circle (depending on your pan), then lay it on top of your cornmeal coated pan. Using a rolling pin or your hands, flatten and stretch the dough to fill the pan.
Bake the dough for 10 minutes in a 425 degree oven (you don’t have to, but it ensures a fully cooked center crust, no matter how many toppings you add).
Remove prebaked crust from the oven and spread with your toppings: sauce, shredded cheese, cooked meat and chopped vegetables.
Place topped pizza back into oven and bake for 10-15 minutes more, or until cheese is melted and toppings are browned.
Slide the whole pizza from the pan to a cutting board and slice into pieces.
Credit: Cast Iron Cooking Facebook Group (Roberta Rydstrom Miller)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27