Lake Tahoe recipe: Brussels sprout pizza on a cast iron skillet
SOUTH LAKE TAHOE, Calif. — I recently asked my Facebook followers about recipe types they hoped to see in 2016. I received so many great responses and ideas, one of which was cast iron skillet recipes.
Most families own a cast iron skillet — some use it more than others. There are many benefits to using your cast iron; it fortifies your food with iron, and if your cast iron is seasoned right, you can cook with less oil than a traditional skillet may need.
Plus it’s a chemical-free alternative to using Teflon or other non-stick pans. I make eggs in my skillet almost every morning for breakfast. After each use, I wipe out any food particles then place the skillet over a burner set to high heat and add a drop of olive and rub it around with a paper towel.
Continue heating the pan until it just starts to smoke remove it from the heat then give it one more rub with the paper towel. Let it cool and you’re done. The more you use it, the more seasoned it will become!
I’m sure there are some out there who have been cooking in cast iron longer than I have … what are your tips and tricks for seasoning your skillet?
SHAVED BRUSSELS SPROUT PIZZA*
1/2 package of prepared pizza dough (found at most grocery stores)
1/2 cup Mozzarella cheese, shredded
1 cup thinly sliced or shaved Brussels sprouts
1 garlic clove, diced
2 1/2 tablespoons olive oil, separated
Salt and pepper, to taste
3 ounces prosciutto
1/4 cup Pecorino cheese, shredded
Preheat the oven to 450 degrees. Add two tablespoons of olive oil to a sheet pan, and place your dough in the center. Use the dough to spread the oil around, flipping the dough so both sides are coated in oil. Cover with plastic wrap and let rest for 20 minutes.
After 20 minutes, press the dough into bottom of your cast iron skillet (I am using a 10-inch skillet), filling the skillet to the edges. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Put into oven and bake for 5 minutes.
Toss the shaved Brussels sprouts and garlic with 1/2 tablespoon olive oil, salt and pepper. Remove dough from the oven and top with Mozzarella cheese, Brussels sprouts and prosciutto, topped with the shredded Pecorino. Bake for 10-15 minutes, until the crust is light brown and the cheese is bubbly. Carefully remove the pizza from the skillet with a spatula, slice and enjoy!
*If Brussels sprouts aren’t for you, go ahead and use a traditional marinara sauce with your favorite cheese and pizza toppings.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
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