Frying Pan Pizza Recipe вђ Kaufmann Kitchenware Topping & cooking: pre heat your oven to 210ᴰc; roll the first ball to a diameter just lager than the base of your frying pan; heat the frying pan to a medium heat. sprinkle a pinch of flour over the base of the frying pan and carefully place the dough on top. drizzle with olive oil and season with salt and pepper. Add another tablespoon of oil and place the pepper rings and onion slices in and cook for two minutes then turn off burner. remove the peppers and onion to a plate and wipe any excess oil from the pan. with the pan off the heat, build the upside down pizza. start by laying out the pepper and onion rings covering the bottom.
Frying Pan Pizza Recipe Spread marinara sauce over top, then sprinkle with the remaining mozzarella and parmesan cheese. bake in a 450° f oven for 23 25 minutes, or until the crust and cheese turn a deep golden brown. let the pizza rest in the skillet for 5 10 minutes before slicing. garnish with fresh herbs and crushed red pepper flakes, if desired. Knead in the bowl until a rough ball of dough forms, 1 to 2 minutes. let the dough rise. drizzle the remaining 1 tablespoon of olive oil into a 10 inch cast iron skillet and use your hands to spread it around. transfer the dough into the skillet and turn it to coat in the oil. press the dough into a rough 8 inch disc. Remove from heat. in small bowl add the tomatoes, break them up with a fork, stir in the olive oil and spices. when the 30 minutes has passed, re roll the dough into a circle and place it in the prepared skillet. top the dough with the tomato sauce and sprinkle with the mushroom pancetta mixture. Top dough evenly with cheeses, then dollop on sauce by the spoonful. remove from heat and transfer to preheated oven. step 8 bake until cheese is bubbly and lightly golden, sauce is mostly set.
Frying Pan Pizza Recipe Remove from heat. in small bowl add the tomatoes, break them up with a fork, stir in the olive oil and spices. when the 30 minutes has passed, re roll the dough into a circle and place it in the prepared skillet. top the dough with the tomato sauce and sprinkle with the mushroom pancetta mixture. Top dough evenly with cheeses, then dollop on sauce by the spoonful. remove from heat and transfer to preheated oven. step 8 bake until cheese is bubbly and lightly golden, sauce is mostly set. Pour 1 to 2 tablespoons oil in the bottom of two 10 inch cast iron skillets or round cake pans (see note). place 1 ball of dough in each pan and turn to coat evenly with oil. using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Mix all the ingredients in the bowl of a stand mixer with a dough hook until fully incorporated. mix on medium speed for 5 minutes. let the dough rest in the bowl for 10 minutes at room temperature, and then mix again for 5 minutes on medium speed. transfer the dough to a well floured surface, and cut it into four 200 g chunks.
Comments are closed.