pizza no. 19 : BBQ chicken in a grill pan.
crust : a smaller version of our whole wheat usual. Here it is again since this one is cooked up a bit differently :
- 1/2 C water (at about 100*F)
- 1 T yeast
- 1 t white sugar
- 2/3 C white flour
- 2/3 C wheat flour
- a little less than 1 t salt
- a little less than 1 T olive oil
In the bowl of a stand mixer, stir together the water, yeast and sugar. Give it about 10 minutes to "bubble." The sugar will help activate the yeast. Add in the flour, salt and olive oil. Mix with a dough hook until dough comes together and is tacky but not sticky to the touch (add more flour or water if needed). Cover the bowl with a clean towel and allow the dough to rise for 4-8 hours in a warm area. (We stick ours in the garage in the summer.)
When you are ready to build your pizza, roll out the dough on a clean surface with some flour until you have a flat sheet that will fit your grill pan. Brush olive oil on your grill pan to keep the dough from sticking. Carefully transfer the dough into the grill pan, rolling up the edges if needed. Build your pizza on top (sauce first, cheese then toppings). Cook on the stove-top for about 5 minutes then transfer to the oven for about 20-25 or until the crust is firm and cheese bubbles.
sauce : BBQ sauce.
cheese : jack and cheddar.
toppings : grilled chicken, onion, (frozen) corn.
thoughts : SO...this was a fun twist on our normal pizza nights. As mentioned, I saw that post and really wanted to try something like it. The fun part about using the cast iron pan is that you get to start cooking on the stove top. We loved the flavor and will be trying this method again soon.