Hearty Meat Lover's Pan Pizza

Pizza seems to be a recurring theme around here and we've yet to get tired of it. Of course it's darn near impossible to get sick of something you can change at a whim whether it be a pizza with duck, figs and brie cheese, or clam's casino or simply fresh tomatoes, pesto and cheese. Why we've even had a deep dish pulled pork version. 

Making a pan pizza solves one of our biggest pie makin' problems. The art of moving a soft uncooked pizza from peel to pizza stone without cheating and using parchment paper has been known to cause some significant "blue air" around here from time to time, but I think I've finally found a way around that problem. Last night's meat lover's pizza made good use of one of our treasured cast iron skillets in a method that solves the moving issue and works perfectly for a gi-normous Chicago style pie.

I simply coated a well seasoned cast iron pan with a little oil and placed the rolled out dough inside. Next the filling hit the pan - in this case ground meat mixed with an assortment of well disguised veggies (hey I called it a meat lovers pizza didn't I?) mixed with marinara and a healthy dose of cubed fontina as well as grated mozzarella cheese. The cast iron pan hit the stove top on medium high for 3 minutes and finished cooking in a 400 oven for 25 minutes.

As you can see it was pretty darn good although I have to admit to preferring a thin crust pizza with fewer ingredients. I think we may need a little more practice perfecting the method. Oh darn!

Hearty Meat Lover’s Pan Pizza (from JBug’s Kitchen inspired by dairygoodness.ca)

Crust:

2-1/2 to 3 cups all-purpose flour, divided

1 package yeast

1 cup water

2 tablespoons olive oil

1/2 teaspoon salt

Combine 1-1/2 cups flour and yeast in a food processor with metal blade. Pulse to combine. With motor running add water and mix until combined. Add additional 1 cup flour, olive oil and salt and mix just until dough ball rides top of blade – 10 to 15 seconds. Add more flour if mixture is too soft. Spray a bowl with cooking spray and move dough to bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in size – about 40 minutes. After 40 minutes, deflate dough lightly and place on a floured board. Cover with bowl and allow to rest for 20 minutes before rolling out.

Filling:

2 tablespoons olive oil, plus additional 1 tablespoon

1 pound extra lean ground beef

2 cloves garlic

1 cup finely diced zucchini

1 cup finely diced eggplant

1/2 cup chopped onion

1 cup diced mushrooms

1/2 teaspoon chili pepper flakes

1 teaspoon dried Italian seasoning

1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil

1-1/2 cups marinara sauce

Salt and pepper to taste

Heat oil in large skillet until shimmering hot. Add beef and cook, crumbling with a fork until meat is well browned. Remove to a bowl and set aside. Add 1 tablespoon oil to pan and when hot, add garlic, zucchini, eggplant, onion and mushrooms. Sauté until vegetables are very soft – about 10 minutes. Add chili pepper flakes, Italian seasoning and basil and cook an additional minute. Stir in marinara sauce and return beef to pan. Cook for 10 minutes or until mixture is very thick. Taste for seasoning, adding salt and pepper as needed.

Pizza:

8 ounces fontina cheese, cut into quarter inch cubes

1-1/2 cups grated mozzarella cheese

Sliced pepperoncino or pickled jalapeno peppers (optional)

Preheat oven to 400. Spray a 12 inch cast iron skillet with cooking spray. Roll dough out to a circle at least 1 inch larger than the size of skillet and place inside. Arrange half the meat filling into bottom and sprinkle with cubed cheese. Place remaining filling on top of cheese, then sprinkle with mozzarella. Fold in any dough exceeding edge of skillet. Place skillet onto stove top and cook at medium high for 3 minutes. Move to preheated oven and bake for 25 to 30 minutes dough is browned and pizza is bubbling. Garnish with pepperoncino and serve. 

 A year ago - Braised Lamb with Bacon and Marsala

Two year's ago - Pork Carnitas

Comments

[Lea]

That looks good and I love your innovative use of the cast iron!
I am with you as to favoring the thin crust - and as a matter of fact - that is exactly what is baking in the oven at this moment!!!!!!!! Of course - I have to make 3 different pizzas in this house of 3 people!

[June]

You are so good to be making 3 different kinds. I'm wishing we had saved the leftovers - I think it's time for lunch! LOL

[pam]

You can come practice for me!

[June]

I'd love to Pam.

[Lorraine]

Nice pie. I like thin too, but I certainly wouldn't walk away from this one.

[June]

Lorraine - the meat meant the Big Guy loved it and I really liked all the disguised veggies.