True to my blog's name and the intention of this blog, I have continued to wander and now find myself living in Denver, Colorado. I've spent the last 5 months settling in, but I think I'm ready again to start cooking and writing. My kitchen is looking a little barren until all of my stuff makes it out here from Oregon (Mom, I'm looking at you). In the mean time, we have received pots and pans o' plenty from our wedding registry which was enough to inspire something other than top ramen or quesadillas for dinner. Wish I was kidding.
Scrolling through Instagram the other day, my uncle's post caught my eye. For anyone that doesn't know, he is a vegan chef in Switzerland and just about every post of his I see makes me want to hop on a plane to Zurich to make sure everything tastes as great as it looks. Obviously it does. On Tuesday he posted mini pizzas. I've made many a pizza in my time, but my crust never turns out the way I want my crust to turn out, and I've always chalked that up to bad recipes. Definitely not user error. I asked for Jack's recipe because I knew if that didn't turn out, maybe it was time for me to just cool it with the pizzas. Thanks for the recipe Jack!
Fast forward about 3 hours later as I did my daily Pinterest check up and I saw a picture of cast iron pizza. Cast. Iron. Pizza....duh. It's just one of those things that makes sense. Already excited about my new crust recipe AND my new cast iron pan, this was fate.
On Wednesday night I converted the recipe from the metric system (jury's still out on whether I did that right or not...) Then I put it together and into the fridge for a slow rise. Friday night I took it out, let it sit on the counter for an hour and a half and then rolled it out.
The bottle of olive oil is in the picture because thats what I used to roll it out since I don't have my rolling pin here yet. (Mom I'm still looking at you). It's also in the picture because it makes for a nice Italian scene.
Into the oiled pan it goes. Cast iron pizza is great because you can roll the crust as far up the sides as you want and make deep dish pizza if you please. Or not if you're anti-Chicago.
We opted for a not-so-deep dish variety. Nothing against Chicago, (except for the Cubs and the White Sox, and Blackhawks) we just didn't want deep dish pizza. Or at least I didn't, I guess I never consulted with Kyle. First I cooked it on the stove top for about 3 minutes to get the bottom crust nice and crispy. Then threw it into a 500 degree oven for 12 minutes.
I will say that the crust absorbed quite a bit of the sauce, so next time I will add extra sauce before I bake it. Extra saucey + extra crispy = extra nice.
