Jazzin it Up with J9 – Post #2
For my second post I thought I would try a pizza!
I personally love brussel sprouts. The first time I made brussel sprouts I used Ina Garten’s recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html I absolutely love her recipe and have made it several times. So when I saw this pizza recipe I was excited. I was also intrigued to cook the dough in a cast iron skillet.
I hope you enjoy this recipe and my thoughts on how to “Jazz it Up!”
Follow me on Pinterest and see if you can guess what my next post will be! 😉
Cast Iron Skillet Brussels Sprouts Bacon Pizza from How Sweet It Is: http://bit.ly/Xdw2r2YIELD
DOUGH RECIPE MAKES 2 SKILLET CRUSTS, PIZZA TOPPINGS LISTED FOR 1 PIZZA PREP TIME: 1.5 HOURS COOK TIME: 3 MINUTES (YES, 3!) ingredients: crust (NOTE: this recipe makes TWO doughs for skillet pizza)
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 teaspoon salt pizza (NOTE: these ingredients are for ONE pizza)
For the toppings:
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced (I used 3 garlic cloves)
1/2 pound brussels sprouts, stems removed and thinly sliced (I had quite a bit left over so you may not need the full amount)
1/4 teaspoon pepper
1/8 teaspoon salt
4 ounces provolone cheese, freshly grated (I couldn’t find grated provolone so I used thinly sliced and cut it into thin strips)
4 ounces fontina cheese, freshly grated
2 tablespoons finely grated Parmesan cheese
Directions for making the crust: In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
It didn’t get very foamy for me but it still worked great.
Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Sometimes I work in a few more sprinkles of flour if the dough is sticky. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you’re using an 8-inch, you may get 3 doughs, but you also may just want to stick with 2 thicker doughs. Divide the dough evenly in half (or thirds). Place one dough on a well-floured pizza peel and roll into a round about the size of your skillet. I placed the dough on a Slipat Mat. It worked but I needed another set of hands to help me with it.
Make the pizza + the cast iron skillet method:
Heat a large skillet (preferably NOT the skillet you are going to cook your pizza in) over medium heat and add bacon. Fry until crispy and fat is rendered. Remove crispy bacon with a slotted spoon and place on a paper towel to drain.
Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.
At this point, place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stove top burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT. While the skillet is heating, begin placing your toppings on your dough. Remember, the dough MUST be on a well-floured pizza peel (or surface) so you can simply slide the entire thing into the skillet. Add about 2-3 ounces of cheese to your dough, then cover with the brussel sprouts mixture and the bacon. Top with the remaining fontina, provolone and Parmesan. Place a potholder or thick towel on the handle of the skillet (it will be sooo hot).
Carefully slide the pizza into the skillet, dough side down. Don’t worry if a few toppings or pieces of cheese slice onto the surface – it will be totally fine.
After about 30 seconds, turn off the burner, grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, the using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stove top.
Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza.
Things to Consider and Ways to “Jazz it Up!” Since this recipe makes two doughs I went ahead and made another pizza (one pizza would serve 2 people so having the second pizza made it perfect for four people with a small amount of left overs). On the second pizza I made it the exact same way. Although I added Alfredo Pasta Sauce first, then chopped garlic, sliced shallots, diced fresh tomatoes, spinach and then topped it off with the same cheese. I loved it with the Alfredo sauce. For the brussel sprout pizza, I think it needed a sauce as well. I think you could use an Alfredo sauce of even a red pizza sauce would work well too.