Gouda Stuffed Crust Cast-Iron Pizza


Gouda Stuffed Crust Cast-Iron Baked Pizza | Culinary Compost

Burnt, but not forgotten….

This is a recipe loosely based on one presented by Geoffrey Zakarian of Food Network. His recipe was great, but I wanted more toppings to properly fill a 12″ cast-iron skillet. My version is in between a thin-crust and deep dish pizza with a wonderful gouda-stuffed crust.

On my first attempt, the kitchen smoke alarm went off six times, the cat hid in the basement, and the crust was slightly burnt. Lesson learned. Every oven cooks differently — and knowing how blistering hot cast-iron gets, my next attempt will be at 475°F for 20 minutes, with no preheat on the crust. I’ll update ya’ll on my progress. Overall, it had great flavor, and an intense, rich, smokey undertone from the gouda cheese. I stressed over making pizza dough from scratch for the first time, but it was easy.

This is a winning recipe. Enjoy!

 

INGREDIENTS:

For the Dough:
2 cups bread flour
1.5 tsp. kosher salt
1 tsp. breadmaker yeast
3/4 cup warm water + 2 tbs. (115°F)
1 tsp. honey
1 tbs. XV olive oil

For the Pizza Sauce:
2 tbs. XV olive oil
1/2 tsp. cayenne chili pepper flakes, to taste
3 large cloves garlic, peeled and minced
1 can 8 oz. Contadina® tomato sauce
4-5 chopped fresh basil leaves
Kosher salt, and fresh-ground black pepper to taste

For the Crust:
4 tbs. XV olive oil
White flour, for flouring the dough surface
4 oz. premium smoked Gouda cheese, cut into 2″ x 1/2″ slices
Cornmeal for dusting the pan
Kosher salt

Pizza Toppings:
1/4 cup crumbled, cooked bacon
1 Johnsonville® mild Italian sausage, casing removed, fried until no longer pink, crumbled and drained of fat
Premium Volpi® pepperoni sausage slices – 12-14, enough to cover the pizza
2-4 oz. premium smoked Gouda cheese, 1/4″ cubed, as preferred
1/4 cup black olives, thinly sliced
1/2 cup thinly sliced red onion
1/2 sliced red bell pepper
6-10 fresh basil leaves rough-chopped
3 large Crimini mushrooms, thinly sliced and sauteed in 2 tbs. XV olive oil for five minutes
4 oz. shredded hard Parmesan cheese

 

DIRECTIONS:

Prepare the pizza dough by adding 2 cups bread flour, kosher salt, yeast, honey and olive oil to a food processor with a dough blade.
Turn on the processor and gradually add the warm water until the dough pulls away from the sides of the work bowl. In my Breville Sous Chef processor, it only takes one minute.

Remove the dough and place on a sheet of nonstick baker’s parchment paper that has been sprinkled lightly with flour. Knead gently for one minute. Place in a greased mixing bowl covered with a damp, warm towel, and let stand for one hour. I prefer to let the dough rise in my oven with the oven light on. This is a great technique when temperatures are cooler in the winter.

Preparing the Sauce: In a medium saucepan, heat the olive oil over medium heat and then add the chili flakes and minced garlic. Saute for five minutes, stirring constantly so the garlic doesn’t scorch. Add the tomato puree and basil. Bring to a simmer and cook for five minutes, stirring occasionally. Season with Kosher salt and pepper. Shut off the heat.

Preparing the Pizza Crust: Preheat oven to 475 or 500°F. Grease a heavy, 12″ cast-iron pan with 2 tbs. XV olive oil. Dust the bottom of the pan with a bit of cornmeal to prevent the crust from sticking. When the pizza dough has doubled in size, punch down, then roll out on parchment paper or a floured counter top into a 14″ circle. Carefully place in the cast-iron pan. Press the dough into the corners of the pan to prevent air pockets from forming. Add sliced Gouda cheese around the perimeter of the dough, and then fold and crimp the dough over the cheese, forming a rolled crust. Brush the rim of the crust with the remaining 2 tbs. of olive oil. Sprinkle the rim very lightly with kosher salt.

Add the prepared pizza sauce to the center of the dough and spread out evenly with a large spoon. DO NOT over sauce, or the crust will be soggy. Layer the toppings, finishing off with the remaining Gouda and grated Parmesan cheese.

Bake as instructed, 475-500°F, for 20 minutes, watching the crust carefully. Remove from heat, let stand for ten minutes in the pan, and then cut and serve.

Serves 2-4.

 

Gouda Stuffed Crust Cast-Iron Baked Pizza | Culinary Compost

Gouda Stuffed Crust Cast-Iron Baked Pizza | Culinary Compost

Gouda Stuffed Crust Cast-Iron Baked Pizza | Culinary Compost

 

3/12/16  UPDATE: Made a second pie and cooked it at 475°F for 20 minutes. Crust came out PERFECT. Results shown below. Experiment and have fun!

Gouda Stuffed Crust Cast-Iron Baked Pizza | Culinary Compost

 

 

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Grandma’s Baking Powder Biscuits


This is a classic recipe from my grandmother – I fondly remember her making these to accompany her famous fried chicken when I was a kid.

 

Ingredients:

2 cups sifted flour
4 heaping tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
5 tbs. Crisco shortening
2/3 ~ 3/4 cup milk (more if needed)
1/4 cup melted butter for brushing

Serve with real salted butter, slightly softened

 

Directions:

Preheat oven to 425 degrees F.

Mix the sifted flour with the baking powder, salt and sugar. Add the shortening and cut into coarse crumbs using a pastry cutter. Add the milk, a bit at a time, and fold lightly, creating a dough that will just separate from the sides of the bowl. Add a bit more milk, if necessary.

Turn out the dough on a lightly floured surface or parchment paper. Knead gently for 30 seconds, but do not overwork or the biscuits will not rise as high, and be dense.
Using your hands, gently press the dough out to 1/2″ thick. Using a circular dough cutter, cut 8 to 12 biscuits. Brush the tops with melted butter.

Bake on a greased or nonstick cookie sheet for 12 minutes. You can also place them on baker’s parchment paper.

The biscuits will be done when they are a delicate, light golden-brown and flaky.
Remove immediately and serve with real salted butter that has been left out until slightly softened.

Cook time: 12 minutes
Yield: 8-12 biscuits

Country Buttermilk Biscuits


This is a great recipe for southern-style country buttermilk biscuits. I’ve had great success using my Breville Sous Chef food processor. The buttermilk makes for richer, more flavorful biscuits.

 

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the countertop work surface
1⁄4 tsp. baking soda
1 tbs. baking powder
2 tsp. white sugar
1 tsp. table salt
6 tbs. cold unsalted butter
3/4 cup buttermilk (more if needed)
1/4 cup melted butter

Softened real butter for serving

 

Directions:

Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the work bowl of a food processor.
Cut the butter into small squares and add to the bowl. Using a pastry cutter, cut into the flour until it looks like coarse crumbs.
If using a food processor, use the pulse feature so you don’t overwork it. It will only take a few seconds. Add the buttermilk and mix until just combined. DO NOT overwork.
If it appears on the dry side, add a bit more buttermilk. The consistency should be wet.

Turn the dough out onto a floured board. Using your hands, gently pat down until the dough is 1/2″ thick. DO NOT use a rolling pin or your biscuits will not rise as high, and be dense. Fold the dough about 5 times, and gently press the dough down to 1″ thick. Use a round cutter to cut into ten rounds. The folding will produce a flaky, layered texture.
You can gently knead the scraps together and make a couple more, but they will not be as fluffy as the first ones.

Place the biscuits on a cookie sheet leaving about 1″ of space between each. The biscuits will rise higher if they are touching. Brush each with a bit of melted butter.

Bake for about 10-12 minutes (default to 10 minutes to ensure they don’t overcook.) When done, they will be a beautiful light golden brown on top and bottom.
Do not over bake.

Serve with softened real butter.

 

Makes 10-12 biscuits