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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cast Iron Skillet Pull-Apart Stuffed Pizza

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My Cast Iron Skillet Pull-Apart Stuffed Pizza is a perfect dish to eat when watching football. I serve it with a side of Marinara sauce. Served hot or at room temperature, these pull-a-part pizza bites can be individually customized. You could get really creative and make them with a variety of fillings. All You need is a cast-iron skillet.

Let’s start with the filling.

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Cheese (2)

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Prep Time: 10 minutes
Cook Time: 50 minutes ( this includes the filling cooking time)
Yields: 6 servings
Equipment: 12-inch cast-iron skillet, rolling pin, 12-inch sauté pan, 2 rimmed baking sheet pan, parchment paper

Ingredients:
1 pound store-bought pizza dough, room temperature (rolled out and cut into circles, 4 inches in diameter, need 24 circles)
1 pound of sweet Italian sausage bulk style (substitute spicy sausage)
2 tablespoons of Canola oil (add oil to a paper towel and thoroughly grease the cast iron skillet)
1/2 yellow onion, diced
1/2 diced red bell pepper, diced
1/2 a green bell pepper, diced
1/2 a yellow bell pepper, diced
3 garlic cloves, minced
1 tablespoon of olive oil
1 15-ounce can of fire-roasted tomatoes, drained
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 8-ounce package of shredded Mozzarella cheese
1/2 cup of Parmesan cheese, freshly grated

Season Butter:
1/2 stick of melted unsalted butter
1/8 teaspoon of garlic powder
1/8 teaspoon of Italian seasoning
Marinara sauce for dipping (substitute store-bought pizza sauce)

Directions:
Preheat oven to 400-degrees F.
Preheat a large sautèpan on medium heat. Add olive oil and start by browning off the bulk sausage. Once the sausage is brown and fully cooked, using a slotted spoon, transfer the sausage onto a plate lined with a paper towel and set aside.

Next, in the same sautè pan add all the veggies with the seasonings. Once veggies are tender add the cooked sausage back in along with a can of drained diced tomatoes, stir and let simmer for 10 minutes.

When that’s finished cooking, transfer all the ingredients to a bowl, and let cool down. I like to stir everything every now and then to help the cooling process along. Next, add the shredded Mozzarella and Parmesan cheese. Move on to rolling out the pizza dough.

Cut out 24 4-inch circles and lay them out onto two rimmed baking sheet pans lined with parchment paper. Add Canola oil to a piece of paper towel and wipe down the cast iron skillet really well.

Start adding 1 tablespoon of the filling to the circles of pizza dough and folding them into a crescent shape. Next, place them in a circular pattern starting at the outside of the skillet and work your way inwards.

Bake on the bottom rack for about 25 minutes or until the crust is golden brown. Be sure to keep your eye on it while it’s baking. Once the Cast Iron Skillet Pull-Apart Pizza is still hot, brush the top with the seasoned butter. Serve with a side of marinara or pizza sauce.

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Rustic-Style Grilled Pizzas

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Whenever I talk about making pizza at home, I need to decide on the toppings. Because we’re into the beginning of summer, I thought I check out what was in season at my local farmers’ market. Boy was I surprised! There was so much to choose from that I thought I get a little of everything.

These pizzas are great if you’re leading a vegetarian lifestyle. I will post this under both categories, “pizza dishes” and “vegetarian dishes”. Most importantly, I want to show my readers a great way to prepare your toppings for any pizza.

Making your own pizza dough is fun but because this post is going to concentrate on the toppings. I’m taking help from my local grocery store and buying the pre-made pizza dough. You can also go to your local pizzeria and buy your dough.

Let’s get started on my Rustic-Style Grilled Pizzas.

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Sweet Basil (2)

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Prep Time: 30 to 40 minutes
(this includes the slicing and dicing and preparing the salad topping for the pizzas)
Inactive Prep Time: 30 minutes
(removing the foil and allowing the vegetables to cool)
Roasting Time: 30 to 60 minutes
(each of the veggies takes a different roasting time. The roasting order starts with onions and fennel, next, the bell peppers, garlic, and finally, the beets.)
Grilling Time: 2 to 4 minutes per side
Equipment: 2 rimmed baking sheet pans, indoor grill pan, 2 large mixing bowls, 1 small mixing bowl, 2 pair of disposable gloves

Complete List Of Ingredients:
1 ball of store-bought pizza dough
2 4-ounce balls of fresh mozzarella cheese
4 ounces of fresh goat cheese
6 slices of Prosciutto, thin julienned strips (optional)
4 heirloom tomatoes, cut into wedges
1 sweet onion, roasted
2 bulbs of fennel cleaned, cored, and roasted
2 red beets, roasted and diced
2 golden beets, roasted and diced
1 red bell pepper, roasted and julienned
1 yellow bell pepper, roasted and julienned
2 bulbs of garlic, roasted
3 tablespoons of basil leave chopped
2 tablespoons of Italian parsley chopped
1 package of arugula

Ingredients From The Pantry:
Olive oil
Extra Virgin Olive Oil
Kosher salt
Black pepper
Red wine vinegar
granulated sugar

Ingredients For Heirloom Tomato Topping:
4 heirloom tomatoes, cut into wedges
1 teaspoon of sugar
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of chopped fresh basil leaves
1 tablespoon of red wine vinegar
1/4 cup of *E.V.O.O.

Directions For Heirloom Tomato Topping:
Add all the ingredients to a large mixing bowl, toss to combine. Set aside.

Ingredients For Roasted Fennel And Onions:
1 large sweet onion quartered
2 bulbs of fennel cored and quartered
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of olive oil

Note: The fennel and onions will roast on the same rimmed baking sheet pan. The garlic, bell peppers, and beets will roast on the second baking sheet.

Note: Watch the roasting times for each vegetable.

Directions For Roasted Fennel:
Preheat oven to 425-degrees F.
Place the fennel and onions onto a rimmed sheet pan, spread out into one even layer. Drizzle with olive oil, salt, and pepper, toss to coat. Roast for 30 to 35 minutes. Transfer to a large mixing bowl set aside.

Note: The bell peppers, beets, and garlic bell peppers will roast on the same baking sheet pan.

Ingredients For Roasted garlic:
2 bulbs of garlic, cut in half crosswise
1/2 cup plus 2 tablespoons of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions For Roasted Garlic:
Preheat oven to 425-degrees F.
Place the halved garlic bulbs into a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil over the tops of each half. Sprinkle with Kosher salt and fresh ground black pepper. Wrap the garlic up tightly in the foil, transfer to a baking sheet pan. Roast for 40 minutes. Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl. Add 1/2 cup of olive oil, using a fork smash the garlic into a paste.

Ingredients For Roasted Bell Peppers:
1 yellow bell pepper, washed and dried
1 red bell pepper, washed and dried

Directions For Roasted Bell Peppers;
Preheat oven to 425-degrees F.
Wrap each bell pepper in foil, Place onto a baking sheet pan along with the garlic. Roast for 30 to 35 minutes. Unwrap the peppers, transfer to a large mixing bowl. cover tightly with plastic wrap. Allow to steam for 10 minutes. Remove the skins, seed, and slice into julienne strips. Transfer to a large mixing bowl. Set aside.
Ingredients For Roasted Beets:
2 red beets, washed and dried, cut off the tops and bottoms, cut in half
2 golden beets, washed and dried, cut off the tops and bottoms, cut in half
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
1/2 cup of olive oil
2 tablespoons of *E.V.O.O., divided
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh basil leaves, roughly chopped
2 tablespoons of red wine vinegar

Directions For Roasted Beets:
Preheat oven to 425-degrees F.
Layout two large pieces of aluminum foil. Place the red in one and the golden ones on another. Add the olive oil, Kosher salt, and fresh ground black pepper to each pair of beets. Using gloves toss to combine. Wrap up tightly in the foil, transfer to the baking sheet pan containing the wrapped garlic and bell peppers. Roast for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once cool, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped basil, Italian parsley, 2 tablespoons of *E.V.O.O., and red wine vinegar. Toss to combine set aside.

Directions For Store-Bought Pizza Dough:
Allow the dough rest a room temperature for 1 hour. Cut the dough ball into four equal parts. Next, dust a flat surface with all-purpose flour. Roll the dough out to around 6 to 8-inches in diameter. They don’t have to be perfectly round, that’s what gives them that rustic look.

Preheat an indoor grill pan over medium-high heat. Brush two of the pizza doughs with olive oil then place onto the grill pan, oiled side down. Brush the tops with olive oil. Grill for 2 to 4 minutes per side.

Preheat oven to 425-degrees F.
Arrange the four grilled pizzas (2 grilled pizzas on each pan) onto 2 rimmed baking sheet pans. Next, brush the tops of each of the pizzas with roasted garlic. Evenly distribute torn fresh mozzarella over each one. the pizzas. Transfer the baking sheet pans to the oven leaving the door slightly ajar. This process only takes a couple of minutes.

Once the cheese melts, pull the pizzas out and start arranging the toppings. I made different combinations of flavors for each of the four pizzas. For the base of all of the pizzas, I added the roasted onions and fennel over top of the melted mozzarella. Two of them I saved for the heirloom tomatoes and prosciutto, one for the roasted peppers, and one for the roasted red and yellow beets topped with crumbled goat cheese.

To serve the pizzas I added mixed greens, which included baby spinach, Swiss chard, and baby kale. The heirloom tomato pizzas, I laid the greens underneath the tomatoes because I wanted the colors to show through. Then I topped with the sliced prosciutto. With the roasted peppers and beets, I placed the greens on top with a sprinkling of Kosher salt and pepper. You could make your Rustic-Style Grilled Pizzas with whatever ingredients you like. These are just a few ideas you may want to play around with when you’re making your favorite pizza.

*E.V.O.O. is extra virgin olive oil.

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Portobello Mushroom Pizzas

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Last night I made an awesome Bolognese sauce. I always have quite a bit leftover so for tonight’s meal, I had a great idea on how to use up my leftover Bolognese sauce.

I went to the Farmers’ Market today and bought some beautiful Portobello mushrooms along with some fresh arugula. I’m going to grill these mushrooms and use them as the base for my Portobello Mushroom Pizzas.

To get my recipe for Bolognese Sauce, click on the link at the bottom of this post. I’d recommend making these Portobello Mushroom Pizzas any time you have some leftover homemade sauce you want to use up.

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: indoor grill pan, rimmed baking sheet pan, chef’s knife, 3-quart saucepot with a lid, vegetable peeler

Ingredients:
6 large Portobello mushrooms (dark black gills and stems removed), grilled
1 16-ounce package of BelGioioso fresh mozzarella, pre-sliced
1 4-ounce package of arugula, prewashed and dried
6 cups of Bolognese sauce (substitute a good jarred Marinara sauce)
1/4 cup of Canola oil
2 teaspoons of garlic powder
1 tablespoon Kosher salt
3 teaspoons of freshly ground black pepper
Garnish with Parmigiano-Reggiano shavings

Directions:
Start by heating up your (leftover) sauce on low heat, in a covered saucepot, stirring occasionally.

Preheat an indoor grill pan on medium heat. While the grill pan is heating up, prep all 6 Portobello mushrooms. First, remove the stems, next, using a tablespoon, scrape off the dark black gills from the underside of the mushroom caps.

Brush the top side of the Portobello mushrooms with Canola oil. Season with freshly ground black pepper and garlic powder. Place the mushrooms presentation side down first on the hot grill. While the mushrooms are starting to grill brush the underside with Canola oil and season with freshly ground black pepper and garlic powder. Grill on each side for 3 to 4 minutes, or until caramelized and deep golden brown. Turn the grill pan off and transfer the grilled Portobello mushrooms, presentation side down, to a rimmed baking sheet pan.

Set the oven to broil.
Lay a slice of the mozzarella cheese to each one of the mushrooms. Sprinkle Kosher salt and the remaining freshly ground black pepper all over each of the slices. Transfer the sheet pan to the top rack in the oven leaving the oven door slightly ajar. Keeping a close eye on the mushrooms, melt the cheese until a bubbly and golden brown on top, 1 to 2 minutes.

Arrange 3 of the Portobello mushrooms on each plate. Ladle a little of the (leftover) Bolognese sauce onto each one of the mushrooms. Top with arugula. Serve my Portobello Mushroom Pizzas with a few shaving of Parmigiano-Reggiano over the top.

Note: Depending on the sauce you choose, this dish can be both gluten-free and vegetarian.

 

Pappardelle alla Bolognese

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