Mouth pleasing Pizza

When I first heard mention of a cast iron skillet pizza I was intrigued.  I normally use a regular pizza pan that looks like a jumbo size cake pan, and has to be at least 16" in diameter if not larger!  I knew to accomplish this mission that I would need two things:  A cast iron skillet and an amazing pizza dough.

The cast iron skillet was a great buy at $15.99 for a 12" size.  

Next up the pizza dough.  I knew I wanted a thick, chewy, and flavourful pizza dough.  Most of the pizza dough I've previously made have been good, but lacking.   I looked at the list of ingredients, and most if not all recipes call for basic ingredients: flour, yeast, sugar, water oil, salt, and cornmeal for dusting the bottom of the dough.

I went with the ingredients that were standard to a pizza dough but used some slight variation.  I think the dough was a success and you'll have to tell me your thoughts if you try it!  PLEASE NOTE: I used a 12" skillet -and I used about 3/4 of the dough.   If your skillet is smaller you will want to reduce the quantity or find another use for the leftover dough. **

2 1/4 tsp active dry yeast
1/2 tsp brown sugar (regular sugar can be used)
1 1/4 cups warm water (110°)
4 cups flour
2 teaspoons garlic salt
1/4 cup softened butter
3 Tbsp grapeseed oil, divided (olive oil can be used)

In a mixing bowl combine the yeast, brown sugar, and water.  Allow to stand until foamy and creamy about 5-10 minutes.  If used a stand mixer, attach the dough hook.  Turn mixer to the lowest setting and slowly add half of the flour 1/2 cup at a time.  Once half of the flour has been added, add in the garlic salt and the softened butter.  Continue adding in the remaining flour and mix until the dough has climbed up around the dough hook.  If the dough seems too sticky add in 2 Tbsp flour.  If the dough seems too dry add in 2 Tbsp water.

Using a pastry brush, coat the inside of a large glass bowl with 1 Tbsp of the grapeseed oil.  Place the dough into the bowl, turning to coat all sides.  Take a piece of plastic wrap and lightly spray with cooking spray, place on top of the dough, giving a small area for ventilation.  Place in a warm area, cover w/ a towel and wait until doubled in size.***

Once dough has doubled, punch dough down, and allow to rest 20 minutes.  Preheat oven to 400°

Coat the inside of the cast iron skillet with the remaining 2 Tbsp grapeseed oil.  Press dough into the bottom and up the sides of the skillet.

Spread tomato sauce, and your preferred toppings over the pizza.

Bake on the bottom shelf for 25 minutes, or until the pizza is golden brown.  Watch carefully to make sure it doesn't burn!

For this pizza I used sliced pepperoni, cooked crumbled pork sausage, 1 italian sausage link cooked and cut diagonally, and mozzarella cheese.  Mouth watering perfection!

**Don't have a pizza stone but you prefer a personal size thin crust pizza?  Problem solved.  Flip a cast iron skillet over (preferrably one w/ a flat/smooth surface) and slide your pizza onto the bottom side and bake as you would using a pizza stone!


***I normally try to proof my dough at the edge of the counter when my dishwasher is running, draping the towel over the bowel and by the steam vent of the dishwasher provides an optimal environment for the dough to proof.

Buttery goodness

Are there ever times when you smell something and a memory comes back to mind?  Sometimes when I smell cinnamon I start reminiscing on the comforts of home.  In thinking about cinnamon most people will readily think cinnamon rolls as they have gained popularity from a well known bakery chain.  Have you ever thought about cinnamon scones tho?

The other day I decided to use my newly purchased scone pan and I made cinnamon scones.   Granted I didn't follow the recipe in its entirety and while I'm giving credit to the recipe, I'll share my tweaked version below.

2 cup all purpose flour
4 TBSP sugar, divided
2 TBSP brown sugar
3/4 tsp cinnamon, divided
1 TBSP baking powder
1/2 tsp salt
6 TBSP cold unsalted butter (cut into 6 pieces)
1 tsp vanilla extract
1 egg, beaten
1/2 cup + 2 Tbsp heavy whipping cream


Preheat oven to 375°F.
In a large bowl, mix together the flour, 2 TBSP sugar, brown sugar, 1/4 tsp cinnamon, baking powder and salt. Add the butter and work into the flour mixture, using a pastry blender, until the butter and flour form pea size balls.
Add vanilla, egg and 1/2 cup of the heavy cream. Mix together. If the dough is too dry, continue mixing and adding more cream 1 Tbsp at a time in small increments until a pliable dough has formed.
If you have a scone pan, evenly divide the dough amongst the pan and press into place.  Otherwise dump dough onto a floured surface and form into about an inch tall rectangle. Cut into triangles. Brush the tops with more heavy cream. In a small bowl, mix together the remaining 1/2 tsp cinnamon and 2 Tbsp sugar. Sprinkle mixture on top of scones.
Place on a non-stick baking sheet and bake for 12 minutes. Top with your favorite icing* 

*I used a Four roses bourbon, mixed with butter, vanilla, and powdered sugar for a buttery bourbon vanilla glaze - it was incredible!

Chicken Kiev: updated culinary classic

Chicken kiev - I'll never forget the first time I made it, subsequently it was the last time I made it until I found a different way to make it.   Thanks to a recipe I found that made this classic extra easy to prepare!   Can you believe that I had everything pictured from oven to table in UNDER 45 minutes - including prep time?

Admittedly I strayed ever so slightly but I think my changes were on target w/ the goal of the recipe.  While the recipe initially called for some white bread to be pulsed in a food processor I figured there was no need to use white bread, and I substituted a mixture of panko bread crumbs and Italian seasoned bread crumbs using a 2:1 ratio. 

Most important part in this recipe - you'll need to use BUTTER!  Don't even think for a moment that you'll get the same results by using an oily spread!

A bit about butter

Butter - it's the one must have ingredient for all of my baking.  I am a butter lover!  That's why as an Allrecipes brand ambassador I'm LOVING the assignment for the month of April. 

The Bad Guys!

I don't like margarine, or other oil based spreads.  They are NOT a friend of this foodie!  Why don't I like margarine or other spreads?  Well lets see... Trans fats, Free radicals (which are often known to cause cancer), synthetic vitamins, BLEACH (manufacturers add it b/c the natural colour of margarine is grey) Hexane and other solvents (which can have toxic effects), Artificial flavours, Soy protein isolate (which can contribute to digestive disorders, thyroid problems, etc.,)

vs...

BUTTER!!!

I cook with butter on a daily basis. Why butter? Well why not? Did you know that butter is a good source of vitamin A, vitamin D, vitamin E, and vitamin K?  Did you know butter also has rich levels of trace minerals including manganese, chromium, zinc, copper and selenium (a powerful antioxidant), as well as iodine?  Did you know that many of the saturated fats in butter have strong anti-cancer properties? Butter is rich in short and medium chain fatty acid chains that have strong anti-tumor effects, and these short and medium chain fatty acids also can help strengthen the immune system properties. 

If you've followed my blog any length of time and you're not a butter lover - promise me that you'll make a switch and be good to your tastebuds and your health!