cast iron skillet pizza

cast iron deep dish pizza

I was born in Queens so I’m a bit biased when it comes to pizza.  As a kid my rule of thumb was if you can’t fold the slice in half — and there’s not a line of oil dripping down your arm — then it’s not really pizza.

But I’m not a New Yorker anymore, and last week on The Chew they made deep dish pizza in a large 14-inch cast iron skillet.  For various reasons I decided to try my own version:   first, I have the very skillet they used on the show; second, I looove cheese; third, I love our local pizzeria’s dough, which can be purchased for an insanely great deal of $2.

So here’s what I did…

ingredients/prep:

  • 2 balls large-size pizza dough
  • 1/2-pound thinly sliced provolone
  • 1 pound shredded mozzarella
  • chop for roasting:   2 onions, 1 head garlic, 1 red pepper, 2 medium zucchini, small box mushrooms — and/or whatever veggies you like
  • roasting liquid:  3/4-cup white wine, 1/4-cup olive oil, 1 tablespoon lemon juice, 1 tablespoon Italian seasoning, 1 tablespoon herbs de Provence, pinch each s&p
  • combine:  16 ounces ricotta, 1/2-cup grated parmesan, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 beaten egg, 1/4-cup heavy cream, 1 pinch each s&p
  • 1 beaten egg + 2 tablespoons cream {egg wash}
  • 1 tablespoon melted butter + 1 tablespoon olive oil {for greasing pan}
  • fresh basil, optional

directions:

  • Roast vegetables in roasting liquid mixture, in a large lasagne-type pan, at 375F for 1-1/2 hours, stirring occasionally
  • While vegetables are roasting, combine ricotta, parmesan, garlic & onion powders, egg, heavy cream and s&p in a large bowl; set aside
  • When vegetables are done and set on counter, turn oven up to 400F
  • Brush melted butter/olive oil mixture inside entire cast iron skillet, including top edge
  • Roll out one of the pizza doughs {or toss if you’re feeling daring} large enough so it easily conforms to sides of pan and drapes generously over edge
  • Prick a few holes on bottom of dough with a fork
  • Using a large spoon, thinly cover bottom of crust with ricotta mixture
  • Using a slotted spoon, cover ricotta with roasted vegetables, using 1/2 of total mixture
  • Cover vegetables with a double layer of sliced provolone
  • Cover provolone with remainder of ricotta mix
  • Cover ricotta with remainder of vegetables
  • Add several basil leaves if desired
  • Cover with most of shredded mozzarella, leaving some for topping
  • Cover with a single layer of sliced provolone, then the rest of mozzarella
  • Roll out or toss second pizza dough; cover skillet with dough generously, draping over sides of skillet at least halfway between top and bottom of skillet
  • With a sharp knife, cut several 1-inch slits on top for venting
  • Fold crust edges and pinch/roll together, as you would with top/bottom pie crusts
  • Brush with egg wash
  • Bake at 400F  for 35 minutes, until golden brown and bubbly.  If crust browns too early, cover loosely with foil

cast iron pizza

cast iron deep dish pizza

Enjoy!

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