It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
Two years ago: Nutella Mousse
CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA
CRUST (NOTE: this recipe makes TWO doughs for a 12-inch skillet pizza)
1-1/8 cups warm water
1 pkg. (2-1/4 tsp) active dry yeast
1 Tbsp honey
1 Tbsp olive oil
1-1/2 cups all-purpose flour
1-1/2 cups white whole wheat flour
1 tsp salt
PIZZA (NOTE: these ingredients are for ONE pizza)
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced
1/2 lb. brussels sprouts, stems removed and thinly sliced
1/4 tsp pepper
1/8 tsp salt
4 oz. provolone cheese, freshly grated
4 oz. fontina cheese, freshly grated
2 Tbsp finely grated Parmesan cheese
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Drizzle the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Divide the dough evenly in half. Place one dough on a well-floured pizza peel and roll out to about the size of your skillet.
- Heat a different large skillet than the one you are going to cook your pizza in over medium heat and fry bacon until crispy. Remove bacon with a slotted spoon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.
- Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. Heat the skillet for 10 minutes.
- While the skillet is heating, place the toppings on the dough. Add about half of the fontina and provolone cheeses, then cover with the brussels sprouts mixture and the bacon. Top with the remaining fontina, provolone and parmesan.
- Carefully slide the pizza into the skillet, dough side down. After about 30 seconds, turn off the burner, and place right under the broiler. Broil for 1 minute, rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. Slice and serve.
Source: How Sweet It Is