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Let's Dish With Linda Lou

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

Anthony’s Coal Fired Pizza

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Another year has flown by and it’s Steve’s birthday once more. Deciding where to take him was easy. He loves pizza, ribs, wings, beer, and everything casual. This led me to only one conclusion, Anthony’s Coal Fired Pizza.

Located in the Dr. Phillips Crossing off Sand Lake Rd, better known as “restaurant row”, the food here is all done in their coal-burning ovens. This lends a unique flavor to everything that comes out of their kitchen. From the ribs, which are marinated in a delicious vinaigrette, to the chicken wings covered with caramelized onions. The pizzas, like their sausage and broccoli rabe or mini meatball and ricotta with their thin crunchy crusts, are to die for.

The atmosphere is casual with an open dining room. The artwork on the walls lends for great conversation. The coal-burning ovens are the center of attention. You can see them from wherever you’re sitting. The elegant bar with its backdrop being a wall of wine is within view.

If you want more information or to check out their menu visit their website at http://www.anthonyscoalfiredpizza.com.

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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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Stuffing (2)

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Diced Fire Roasted Tomatoes

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Flat Leaf Italian Parsley

Oregano

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Prep Time: 10 minutes
Cook Time: 52 minutes (this includes the filling)
Total Time: 1 hour 2 minutes
Yields: 6 servings
Equipment: 12-inch cast-iron skillet, rolling pin, 12-inch sauté pan, 2 rimmed baking sheet pan, parchment paper, mini food processor, mini tart pans with removable bottoms

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 and/or hot Italian sausage, casings removed
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, seeded and diced
1/2 a Poblano pepper, seeded and diced (substitute green bell pepper)
1/2 a yellow bell pepper, seeded and diced
3 garlic cloves, minced
1 tablespoon of olive oil
1 (14.5-ounce) can of fire-roasted tomatoes, drained
2 tablespoons of dried oregano
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 cup of Mozzarella cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Itaian flat-leaf parsley, finely chopped
1 tablespoon of fresh oregano leaves, finely chopped
Canola oil

Season Butter:
1/2 stick of melted butter, unsalted
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 over medium-high heat. Add olive oil and sausage. Using the back of a wooden spoon break up the sausage. Cook, moving the sausage around, until brown and no longer pink, about 10 to 12 minutes.

In the same sautè pan add all the veggies, Kosher salt, fresh ground black pepper, and dried oregano stir to combine. Cook, stirring frequently until veggies soften, around 3 to 5 minutes. Add the drained fire-roasted tomatoes, reduce the heat to medium-low stirring occasionally, simmer for an additional 10 minutes. Finish by adding fresh Italian flat-leaf parsley and fresh oregano, mix to combine.

Using a slotted spoon to drain any excess grease, transfer the pizza filling to a large mixing bowl to cool. Once cooled, add the shredded Mozzarella and Parmigiano-Reggiano cheese, stir to combine. Move on to rolling out the pizza dough.

Start by rolling ou the pizza dough to about 1/4-inch thick. Using the bottom of a mini tart pan, 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”. Oh yeah, I’ve got a great to prepare the toppings.

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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Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook 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
Total Time:  2 hours 8 minutes
Equipment: 2 rimmed baking sheet pans, indoor grill pan, 2 large mixing bowls, rolling pin, 1 small mixing bowl, 2 pair of disposable gloves, chef’s knife

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 leaves, roughly chopped
2 tablespoons of Italian flat-leaf parsley, roughly chopped
1 16-ounce package of Spring Mix

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 an acronym for extra virgin olive oil.

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