2017 is going to be a good year for this blog. In addition to my travel blogging and (dare I call it) “lifestyle” blogging line up, I’m ready to add some domesticities and cater to the side of life that actually keeps you alive. But this project needs preface:
2016 was the year of cast iron for my husband, Jordan. We now own a pan of every size and he has been working diligently to help me let go of my non-stick baby pans and move on to real life adult cookware and real easy kitchen clean up. So I am creating Cast Iron, Yall! and we’re going to be cooking things and I will be giving loosely recounted recipes. This is my first installment. I’m really excited about it!
THIS IS THE BEST PIZZA I’VE EVER HAD IN MY LIFE – Jordan, 26
Okay so I don’t write foodie blogs so don’t have high expectations for this, it will probably be laughable. but one day it will be something great. Thanks for giving it a chance.
- Preheat your oven to 525
- I don’t know how to make dough. We bought dough at Publix for 2.79. Get some and play with it until it’s in a pizza shape
- Set your 9-12″ cast iron babe on a burner and warm it up. PS – never touch a cast iron pan that you are heating up. You will cry
- Sprinkle hot pan with cornmeal and flour
- Spread dough around, be sure to get the edges up and let it sit, it’ll begin baking right then and there
- Reach for that marinara! We used 3-5 tablespoons
- Handfuls of mozzarella!! 4-6 to be kind of exact
- Delicately place pepperonis, mandala style
- Remember this is your pizza, I’m just writing about it. Add ANYTHING. Jordan is really into feta on pizza so he added some on his half, I’m really into bell pepper so I added some all over. Some people are into crust flavorings. Do it. Some people are vegans. Do it.
Bake for 10-15 minutes. Don’t trust me. Keep your eye on that booger because every range is different and as unique as the stars in the sky.
Anyway, it comes out beautiful and it seriously took less than thirty minutes. The crust is crispy on the bottom and chewy in the handle (oh myyyyy god!) I could not have asked for a better crust anywhere. Jordan raved about the whole thing, especially the bell peppers (sometimes I have good ideas) and he said we should make a different one every week. We might do that. But I am too loyal to pepperoni and bell pep to get too crazy. Here’s to 2017. Here’s to you Cast Iron, Yall!