Deep Dish Cast Iron Pizza! I first tagged this idea a week ago from a picture on Tastespotting. The idea and recipe come from Jennifer at Last Night's Dinner via Amy at Minimally Invasive.
Jennifer gives not only a nice dough recipe, but an incredibly tasty (and spicy) pizza sauce. Preparation was typical straight forward pizza making. An hour plus for dough making and proofing mixed in with some time for sauce making and grill prep. I stayed fairly true to the recipe. I added some onion, while skimped by using shredded mozzarella.
I was cooking everything outside, so I ended up using the grill for additional burner space. I prepared the sauce on the side burner and used cast iron on the grates for browning the pork sausage and sauteing some onions. It is always hard cooking anything on the side burner that requires any kind of heat control as there are two settings: "High" and "You Called That High?!". There really is no simmer.
Tonight was supposed to be a dry run, sans documentation. However, I was so happy with the results I decided to post them anyway. For all of the pizzas we have made, I can't believe I never thought about this. I believe this one will go into heavy rotation. I can't recommend it enough.
3 comments:
How did you get it browned on top?
Nothing special actually. In fact, I was afraid it had browned too much. I grilled it on indirect, with only the outside burners on. The hood temp was about 350 and I kept it closed for 30 minutes.
If I had checked it sooner, I might have tented some foil to reduce the cheese burn. Regardless, I was happy how it turned out.
I am going to have to try to cook pizza on the grill soon. This looks great!
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