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Cast Iron Skillet Pizza

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Cast Iron Skillet Pizza

Pizza is one of the world’s most perfect foods. You can make up a pizza in a cast iron skillet with little effort. And the flavor punch from a homemade pizza crust is out of this world.

Chock full of grains, veggies and cheese, right? Or covered in cream and sprinkled with cinnamon and sugar or piled high with fresh berries. Yeah, I know. That’s not traditional. But if you’re inspired, make up the yeasty crust and pile on the toppings for your own unique creation. Breakfast, lunch, dinner or camp site.

This pizza dough recipe is for 2 crusts. It’s a Now and Later, make one now, save one for later kinda dough. Chewy, yeasty and crispy around the edges. It is really yummy.

Fill the pie with your favorite toppings and cheese. I made mine with lots of fresh veggies, mozzarella, parmesan and gouda. Whatever you’ve got hanging out in your fridge will do.

Pour yourself a cold beer and get to it. This is an easy, one pan Monday Game Night meal. And that second ball of dough can chill in the fridge and make a comeback later in the week.

Cast Iron Skillet Pizza
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Cast Iron Skillet Pizza

Easy Cast Iron Skillet Vegetarian Pizza with how-to's for homemade pizza dough and sauce. Both dough and sauce can be prepped ahead and put into the skillet later for a quick dinner. NOTE: The dough recipe makes two pizza crusts.
Course Dinner, Lunch
Keyword Pizza, Vegetarian
Total Time 1 hour 30 minutes
Servings 4

Equipment

  • Cast Iron Skillet

Ingredients

Dough Ingredients (For 2 Pizza Crusts)

  • 3 cups all-purpose flour or bread flour Tip: All-purpose flour will give you a chewier crust. Bread flour will give you a much crisper crust.
  • 1 cup slightly warm water (110°-112°) not too hot or yeast will die and the dough will not rise
  • 2¼ tsp active dry yeast equal to 1 packet of yeast
  • 2 Tbsp olive oil, plus a little extra for sides of bowl and dough.
  • 1 tsp sugar
  • 1 Tbsp Kosher salt

Pizza Sauce Ingredients (If homemade sauce isn't your thing, just grab a jar of pre-made from the grocery store)

  • 1 14 oz can whole or diced tomatoes San Marzanos are the best for pzza sauce
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1½ tsp balsamic vinegar
  • 1 tsp salt
  • fresh ground black pepper

Pizza Toppings

  • 4 ounces mozzarella cheese, grated use more or less to your own liking
  • 2 ounces gouda, grated
  • 2 ounces parmesan cheese, grated
  • Veggie and herbs and stuff you like Use your favorite veggies and toppings. You know what to do here.

Instructions

Basic Pizza Dough Recipe

  • Pour slightly warm, 110° water into the bowl of a mixer fitted with a dough hook and sprinkle with yeast. Let stand until foamy, about 5 minutes. Be sure the water is not too hot or your yeast will die and the dough will not rise.
  • Add the sugar, oil, and salt into yeast mixture.
  • With the mixer on low, add the flour, in cupfuls, and mix until dough forms a ball. Transfer dough ball to oiled bowl and brush top with more olive oil. Cover bowl with a clean towel and set aside in a warm spot for about an hour. When you take a peek in an hour, the dough should have doubled in size.

Basic Pizza Sauce Recipe (if using)

  • Prep the toppings and make the pizza sauce while dough is rising.
  • Blend tomatoes, garlic, olive oil, balsamic vinegar, salt and pepper together in a blender or food processor till blended.
  • Sauce can be used immediately and remainder saved in the refrigerator for up to 5 days. Sauce can be frozen for 3 months.

Making the Pizza

  • Pre-heat oven to 450°
  • Sprinkle bottom of cast iron skillet with a pinch of fine ground corn meal or rice flour.
  • Place the dough on a floured work surface and cut it in half. If you are making 2 crusts, place both pieces on a floured work surface, cover with a tea towel and let rest for about 10 minutes. After 10 minutes, keep one dough covered (if using) and gently knead the other dough for about 4 minutes until smooth. If making 2 crusts, repeat with second ball of dough.
    (NOTE: If you are making only one crust, wrap the other piece in plastic and store in the fridge for up to 5 days. Freeze in a freezer bag for up to 3 months.)
  • After kneading, roll out dough ball to the size of your skillet. Approximately a 12-inch round.
  • In one decisive action, lift dough like a boss and lay it into the skillet. Gently press it to the bottom of the skillet and push just a little way up the sides of skillet.
  • Brush the dough with olive oil.
  • Spread homemade pizza sauce (if using) or store bought sauce onto the dough in the skillet.
  • Sprinkle the cheese on top of the sauce.
  • Add toppings.
  • Drizzle a tiny bit of olive oil around the edge of the pizza so that it seeps in between the dough and the sides of the skillet. This gives crust a crispy golden crunch and helps it come out of the pan easier.
  • Bake pizza in the oven for 15 minutes or until golden brown.

Chicken and Sausage Gumbo

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Chicken and Sausage Gumbo

I started making gumbo many years ago, when I lived in New Orleans. My first attempts were simple, basic, utilizing canned broth and the cheapest sausage I could find on sale that week. Today my gumbo game has evolved beyond the days of a quick Wednesday night dinner.

I’ve mastered the art of patience to make a rich chocolate brown, buttery, nutty roux. I’ve put a sweet spin on my Cajun holy trinity and learned that a long, slow simmer delivers a deeply satisfying pot of Louisiana Gold. I’m still discovering subtle nuances of Louisiana cooking, but for now, I call this hearty stew “pretty darn superb”.

Chicken and Sausage Gumbo
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Chicken and Sausage Gumbo

Authentic New Orleans Gumbo. Slow-cooked and simmered for hours; it pairs perfectly with warm French bread and a crisp wedge salad. Don't forget to open an icy cold bottle of Abita Beer to go along with it.
Course Dinner, Lunch
Cuisine Cajun
Keyword Gumbo, Soup
Total Time 3 hours 30 minutes
Servings 8

Equipment

  • Large stock pot

Ingredients

  • 4 medium boneless, skinless chicken thighs
  • 1 pound andouille sausage, slice link in half down the center lengthwise, then cut into half round pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour
  • 2 cups brown onion, diced
  • 1 cup red pepper, diced I use red pepper instead of green for my trinity. It adds a wonderful sweetness to the gumbo
  • 3 medium celery stalks, diced
  • 4-5 large garlic cloves, minced
  • 1/3 cup green onions, chopped
  • 1/2 tsp cayenne pepper, plus more if you’d like
  • pinch red pepper flakes
  • 4 sprigs fresh thyme or about 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 Tbsp Kosher salt
  • 1 tsp fresh black pepper
  • 10-12 cups chicken stock
  • 2 Tbsp Better Than Bouillon (chicken or vegetable)
  • 1/4 cup fresh parsley, chopped
  • 2 cups cooked white or brown rice

Instructions

  • In a large stock pot, brown the chicken thighs, skin down, to render all the fat into pan.
  • Remove chicken from pot. Remove skin and cut into 1 inch pieces. Brown sausage in the stock pot with chicken fat.
  • Remove browned sausage and make a roux.
  • Add 1/2 cup oil and 1/2 cup flour to pot.
  • Stir continuously on medium heat, scraping up browned bits from bottom of pan, for about 25 minutes until roux is the color of milk chocolate.
  • Add chopped vegetables and garlic to stock pot. Saute until soft and translucent.
  • Add chicken stock, Better Than Bouillon, thyme, bay leaves, cayenne, red pepper flakes and black pepper to pot.
  • Add sausage and chicken pieces back into pot.
  • Simmer over low heat for 1 1/2 - 2 hours.
  • Add in chopped green onions. Simmer another 20 minutes.
  • Ladle gumbo into bowls of rice.
  • Serve hot with crusty French bread and a crisp wedge salad.

Grilled Salmon Tacos

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Tacos Salmon Seafood

In my kitchen I can usually gather up enough ingredients from the pantry and fridge to throw together a feast of tacos. Corn or flour tortillas are a staple in my cupboard. Onions and cilantro grow in my garden and the rest of the ingredients are a wild card. For this recipe, sprinkle spices over salmon fillets and grill in a skillet. Assemble salmon in a warmed tortilla with onions, cilantro, cabbage or lettuce and any other fresh veggies that you have on hand. Tacos are the perfect food and are all about personal preference. Add what you like and what you have on hand. Own it.

Grilled Salmon Tacos for Dinner Tonight
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Grilled Salmon Tacos

Grilled salmon tacos with onions, cilantro and sriracha aioli
Course Dinner, Lunch, Main Course
Cuisine Global
Keyword Grill, Salmon, tacos
Total Time 30 minutes
Servings 4

Ingredients

Tacos

  • 12 small corn or flour tortillas
  • 12 ounces salmon filet, fresh or frozen
  • 1 can black beans I like Trader Joe's Cuban Black beans because they're full of onions and spices.
  • 3 small limes, cut into wedges
  • 2 medium ripe avocados (optional)
  • 1 small head of cabbage, shredded Use red or green cabbage, pre-shredded or combined in a bag. Don't over-think it, you just need something crunchy.
  • 1 small red onion, finely diced
  • 1 bunch fresh cilantro, chopped and stems removed
  • 2 Tbsp corn or canola oil

Aioli Taco sauce

  • 1 Tbsp spicy brown mustard Use whatever you have. Coarse grain, dijon.
  • 3 cloves garlic, minced
  • 1/2 cup good mayo
  • 1 Tbsp sriracha
  • 1 Tbsp chili garlic sauce
  • 2 Tbsp Favorite Salsa or Taco Sauce Whatever you keep in your fridge will work.

Instructions

  • Pre-heat oven to 400°.
  • Mix together all the ingredients for aioli taco sauce. Season to taste adding more sriracha, garlic, salsa, salt and pepper to your liking. Set aside.
  • Heat 2 Tbsp oil in a large oven-safe skillet.
  • Sear salmon filet for 3 minutes on one side, then turn and sear for 2 minutes on the other side.
  • Put the skillet of salmon in the oven for 7 minutes or until the salmon is tender and flaky inside.
  • While salmon is baking, heat black beans in a saucepan on the stove.
  • Remove salmon from oven and flake it. Set aside with beans and veggies to assemble tacos.
  • Heat tortillas over a burner on the stove, in skillet or pan or in a tortilla warmer
  • Fill warm tortillas with salmon, black beans, chopped veggies, cabbage and avocado (if using) and drizzle the whole thing with the aioli taco sauce that you made at the beginning. Squeeze a little lime juice over the top of each.
  • Serve with tortilla chips, salsa and guacamole

Seriously Delicious Waffles

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Breakfast Waffles

In my family waffles are a huge favorite. When I was a kid I grew up on Mom’s Bisquick waffles with warmed Log Cabin syrup. She had this really cool round cast iron waffle maker. It was one of her “signature” kitchen appliances. It was a cool tool that, on it’s own, delivered ok waffles but they were lacking the loftiness and crispy-on-the-outside goodness that I had tasted for a treat at Sunday brunch buffets.

When I left home I had no idea that “other cooks” made waffle or pancake mix from scratch. I thought all hotcakes and waffles came from a box in the baking aisle at the grocery store. And my own results at home were underwhelming, leaving me with soft, flimsy cakes that just passed as breakfast or an occasional dinner when pressed for time. Boring, in other words.

Then it hit me that I needed to up my game on this old favorite. The kids always loved them but they, like me, didn’t know better at the time. My quest for more led me to this, now basic building block for every waffle that is made in my kitchen. These waffles are perfect, light, lofty and deliciously crispy on the outside. No more flimsy. No more soggy.

I use real maple syrup now too. And just like those early days of Bisquick and Log Cabin, the syrup on my table is still heated and still served warm.

Seriously Delicious Waffles
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Seriously Delicious Waffles

These are the loftiest, crispiest, easiest waffles ever. The mix works well for pancakes too. Just leave out the cornstarch.
Course Breakfast, Dessert, Dinner
Keyword Baking, Waffles
Total Time 20 minutes
Servings 4

Equipment

  • Waffle Iron

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 tsp sugar
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • Butter - for spread
  • Pure maple syrup - for serving
  • Powdered sugar - for serving
  • Fresh fruit - for serving
  • Chocolate syrup or chocolate chips - for serving

Instructions

  • In a mixing bowl combine the flour, cornstarch, baking powder, baking soda and salt. Mix briefly to combine.
  • Add the buttermilk, vegetable oil, eggs, sugar, vanilla and nutmeg. Mix well.
  • Warm your maple syrup. Pre-heat the waffle iron. DO NOT oil your waffle iron. there is plenty of oil in the batter to keep these lovelies from sticking.
  • Pour yourself a cup of coffee and catch up with your kids or your sweetheart while you let the batter sit and ferment for 30 minutes.
  • Pour about 1/4 cup of batter onto your heated waffle iron. Follow cooking instructions for your particular model.
  • Serve with whatever your heart desires. Simple goodness with warmed maple syrup is my go-to, but whatever you've got on hand will do nicely to make this a special treat. Try whipped cream, fresh fruit, chocolate, fried chicken and spicy Korean seasonings. Pretty much anything goes. Eat long and prosper.

Grilled Portobello Mushrooms

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Portobello Mushrooms and Potato Dinner

Grilled Portbello Mushrooms. When you’re craving a big juicy steak and potatoes dinner but you’re trying to eat less meat. It’s the great American comfort food with a twist of deliciousness.

Portobello mushrooms are now common in grocery stores. These giant ‘shrooms are sturdy and easy to cook or grill. They have a meaty, not too mushroom-y taste plus they soak up the flavor of anything you marinate them in.

Pair a juicy grilled Portobello mushroom with garlic smashed potatoes, open a bottle of red wine, and you’ve got a feast.

Portobello Mushrooms and Potato Dinner
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Grilled Portobello Mushrooms

This simple "steak" and potatoes dinner is perfect for that night when you're feeling like a little grilled steak but want to opt out of meat.
Course Dinner
Cuisine American
Keyword Dinner, Grill, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 2 large Portobello Mushrooms
  • 3 large Yukon Gold or Russet potatoes peeled and cut into small cubes
  • 3 cloves garlic peeled and slightly smashed
  • 1/4 cup Vegetable or chicken broth
  • 1 Tbsp olive oil
  • 1 bottle Your favorite Cabernet Sauvignon or Syrah
  • salt and pepper to taste
  • 5 Tbsp Kosher salt

Instructions

  • Preheat oven to 400º.
    Start up your BBQ grill.
    Fill a large stock pot with cold water and a generous amount of salt. Add the chopped potato pieces and bring to a gentle boil. Continue boiling until potatoes are fork tender.
    Tip: Always start boiling potatoes in cold water and bring to a boil. This will allow them to cook evenly from the inside out rather than outside in.
    Place garlic cloves in small baking dish and drizzle with olive oil. Set garlic in oven to bake and caramelize for 10 minutes.
    Set mushrooms top side down on a plate to prep. Pour about 1/8 cup of wine over mushrooms. Drizzle on olive oil. Salt and pepper to taste. Set aside to marinate.
    Drain potatoes and return to pot. Add broth and caramelized garlic and smash together. Make potatoes as chunky or as smooth as you like. Add salt and pepper to taste.
    Grill mushrooms for 10 minutes.
    Pour the wine.
    Serve on a bed of garlic smashed potatoes and your favorite green veggie.

Thai Inspired Shrimp Curry Soup

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Soup Cook Food Recipe

The results of this Thai Shrimp Curry Soup delighted the heck out of me. It was the first Asian inspired soup I had ever made and I had no idea how the ingredients would blend together. The combination of lemongrass, coconut milk and red curry paste marry together to create a soup that is pure comfort.

If you haven’t cooked with lemongrass it is a little different to work with. There are a few ways to prepare it and many traditional Thai cooks have a way that is uniquely theirs. I will explain the way I prepare this unusually delicious and aromatic plant to use in this recipe.

Traditionally this soup is make with rice but I chose to substitute riced cauliflower to add crunch and sweet nuttiness to the dish.

Soup Cook Food Recipe
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Thai Shrimp Curry Soup

Coconut, Lemongrass and Red Curry combine with riced cauliflower to deliver a soup that is warm, spicy and delicious.
Course Dinner, Lunch
Keyword Soup, Vegetarian
Total Time 40 minutes
Servings 4

Ingredients

  • 8 oz 26-30 count shrimp peeled and tails removed
  • 2 stalks lemongrass, one smashed, one finely minced You can find lemongrass in most modern grocery store produce departments
  • 1 13.5 can coconut milk unsweetened
  • 6 oz vegetable or chicken stock
  • 1/2 cup riced cauliflower
  • 2 clove garlic minced
  • 1 fresh ginger 1 inch piece
  • 1 lime
  • 1 sweet red pepper
  • 2 green onion/scallion
  • 2 Tbsp Red Curry Paste You can find this in the Asian food section of most grocery stores and Sprouts
  • 2 tsp coconut palm sugar or brown sugar
  • 1 Tbsp olive oil or coconut oil

Garnish

  • 1 bunch cilantro washed well
  • 5 florets baby bok choy
  • 1/4 cup mung bean sprouts

Instructions

  • Saute shrimp in coconut or olive oil until just pink. Set aside.
    Using the back of a large knife or a kitchen mallet, smash 1 stalk lemongrass to release the aromatics. Lemongrass is very tough, so you will have to give it some muscle.
    In a medium-sized pot, bring the vegetable stock, coconut milk, riced cauliflower, minced garlic, ginger and smashed lemongrass to a boil. Once boiling, turn the heat down to low and simmer 10 minutes.
    Remove root end and green tops of remaining lemongrass stalk and chop.
    Tips to prepare lemongrass
    Saute red pepper, chopped lemongrass and green onion in the pan used to saute shrimp. Add red curry paste and brown sugar or coconut palm sugar to completely coat vegetables.
    Add sauteed red pepper, onion, and shrimp to simmering vegetable broth and continue to simmer for another 5-10 minutes. Adjust taste of red curry paste if desired.
    Pour into bowls. Garnish with green onions, cilantro, baby bok choy or mung bean sprouts

Potato Leek Soup

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In season October through May, but grown year round in California, this mellow vegetable reaches its peak in January. Leeks are closely related to onions, shallots, and scallions, most resembling the latter—though much larger, typically twelve inches in length and around two inches in diameter.

I usually find the best leeks for my recipes on Sundays at the local farmers market. When choosing leeks, look for firm, straight, dark green leaves and white (not yellow) necks.

Store them unwashed and untrimmed in the refrigerator. Leeks keep fresh in the refrigerator for between one and two weeks.

IMPORTANT NOTE: Leeks store an enormous amount of sand and grit between their tightly-nested layers. Leeks are buried in dirt and they grow in layers, so each new layer catches some dirt inside as it forms. Here’s how to clean leeks the easy way:

  1. Chop off the root of each leek with a sharp knife and discard. Use the tough greens tops to make stock later.
  2. Make a shallow slit, down the length of the leek, just through the outer layers and not cutting all the way through. 
  3. From the slit, peel away the fibrous, tough outer layers, until you reach the lighter, more tender ones inside.
  4. Chop off the super tough dark green tops. Set aside to make vegetable stock later or toss into the compost. Peel away the green as you go to reveal any light and tender, usable leeks that you can cook with.
  5. For this recipe we’re chopping the leeks, which can actually be done before washing them. Chop the white and light green parts crosswise into 1/4-inch thick slices and dump them into a bowl of cool water. Use your hands to agitate the leeks to rinse all the sand away. Pour out the sandy water and rinse again in cool water. Rinse and repeat as necessary until water in bowl is clear.

Pair a bowl of this creamy garden soup with a baby spinach salad, and a glass of Pinot Grigio.

Try reheating any leftover soup over the stove and toss in a bunch of fresh chopped broccoli florets during cooking. It’s a delicious way to shake up your leftovers routine.

Potato Leek Soup
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Potato Leek Soup

Creamy, one-pot potato leek soup. Quick and easy soup recipe, made with simple vegetarian ingredients.
Course Main Course, Soup
Cuisine Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author How Did You Cook That
Cost $10

Ingredients

  • 2 pounds Yukon Gold or Russet potatoes diced into ½ inch pieces
  • 4 cups vegetable broth or chicken broth
  • 3 large leeks cleaned VERY well and chopped
  • 1 medium shallot thinly sliced
  • 2 Tbsp butter
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1/2 cup cream, half and half or nut milk
  • ⅛ cup shredded parmesan cheese optional
  • ⅛ cup fresh parsley or green onions
  • Kosher salt & pepper to taste

Instructions

  • Heat butter in a large stock pot or dutch oven.
    Add the leeks and shallot and cook, covered, over medium heat for about 10 minutes, stirring occasionally, until leeks are soft and slightly golden and very fragrant.
  • Add the broth, diced potatoes and thyme and bring to a simmer. Add salt and pepper to taste. Reduce heat to low and simmer for about 20 minutes until potatoes are tender.
  • Spoon in batches into blender or food processor and blend until smooth. Returning in batches to stock pot.
  • Turn heat to low and stir in cream and parmesan cheese.
  • Top with parsley or a handful of scallions or chives.