Sunday Supper: Perfect Pizzas

Good morning! In an effort to include more simple (and often off-the-grid) recipes, I will be giving you a dinner idea every Sunday. My first recipe is for the perfect pan pizza.

To begin, you will need a good bread recipe. Make the dough, kneed it, and allow it to rise. I would recommend this soaked recipe or this sourdough recipe. Please do use whole wheat flour. It takes some getting used to, but it is much healthier. (For risks of white flour, click here).

Once you have risen your dough, spread it in greased cast iron skillets. Please do not use shortening to grease! I keep a mug of butter at room temperature all day, dip a clean, dry washcloth in it, and spread a thin layer on my pan. Once your dough is spread, either put it in the oven (at 350 degrees) or on the grill (with medium heat). Bake for 30 minutes.

When you’re done baking, it is time to add the toppings! I use either home made or canned sauce. Be sure it does not contain HFCS or sugar! I’ve found the cheaper brands, in the cans, tend to be unsweetened. Add some garlic and basil if you wish. Anything can be a topping: leftover chicken, browned ground beef or turkey, leftover veggies, olives, mushrooms, anchovies–anything! Be creative. Then top with lots of cheese. Shred your own, as the preshredded varieties contain anti-mold agents that affect the flavor. Bake or grill until the cheese is melted; 10-20 minutes.

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