Wednesday, April 3, 2013

Xan: Pan Pizza Montage!

I made so many of these since my previous post, and though I didn't take pictures of most of them, we're gonna need a montage!  I tend to take pics when food is noticeably different from something I've cooked before, so these are more or less representative of the variations so far.  (Minus the one depicted in my previous post.  Actually, that is my favorite and the one I make most often).

Pepperoni.  Caramelized onions.  Olives.  Panko bread crumbs.

Thinly sliced potatoes, onions, bread crumbs.

Melted butter and cinnamon sugar.

This is just Catherine posing happily with her new pizza cutter from Disney World.  Sigh...

Olive oil, salt, and rosemary

Hawaiian with bread crumbs!

 And here is an overhead shot of the Hawaiian pizza:
An emblem of our relationship.
On the left, cheeseless Hawaiian with crushed pineapple and leftover ham from Easter.  On the right, Catherine's version of Hawaiian, namely regular pepperoni pizza. (with bread crumbs. are you noticing a trend yet?)

And here is a closeup of her slice since we don't have one of those yet:

This would also be an excellent opportunity to showcase our new cast iron skillet, which is visible in the Olive Oil, Salt, and Rosemary bread above.  We had a 10" cast iron skillet (which was used to make most of these) and Anne gave us a 12" as an engagement gift.  (Thank you!  We're putting it to good use!)

I wanted a 12" in part because the 10" pan pizzas are dissatisfyingly small for the two of us.  I didn't want to go above 12" though, as I have learned from experience that even 12" pans are much larger than 10" pans. Their area is proportional to the square of the diameter, of course, so the 12" pan is almost 50% larger than the 10".  But even knowing this, it still always surprises me on a gut level, just how quickly pans get big as the diameter increases. I mean, look!

On the right is the 12" pan, on the left the 10".  It comes pre-seasoned from Lodge, but it ain't the same, as you can see. So I seasoned it myself. (You can see it is black in the Olive Oil, Salt, and Rosemary Bread shot).  Anyway, the 12" pan is just right for our pizzas.  And for Easter I used it to brown a rack of lamb that wouldn't fit in the 10"!

But listen.  You can make these pizzas in whatever size pan you want.  The important thing is to make them, for they are easy and delicious.  Again, here is the basic recipe.  But to that, I would add that I no longer bother making pizza sauce, which makes it even easier.  (You could also buy pizza sauce...).  I just use crushed tomatoes or tomato sauce, throw some salt on, and sometimes make up the difference with other toppings.  If you go this route, the dough is easy, the sauce is easy, the toppings are easy.  That adds up to easy pizza!

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