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Copycat Kosher Cast Iron Stuffed Pizza - Inspired by the talented chef Geoffrey Zakarian,The Food Network
We simplified the recipe, by suggesting a ready-made crust; However, for a homemade crust, may we suggest: Aliza's easy pizza crust recipe
Make your own, or purchase a ready made pizza dough and roll out
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried chile flakes
2 cloves garlic, sliced
2 cups San Marzano tomato puree or your favorite tomato sauce
3 sprigs fresh basil
Kosher salt and freshly ground black pepper
8 ounces smoked mozzarella, skin removed, cut into 2-by-1/2-inch strips
1 cup torn smoked mozzarella (skin removed)
1 cup kalamata olives, sliced in half
1/2 cup very thinly sliced red onion
12 leaves fresh basil, torn
Extra-virgin olive oil, for drizzling
Best made in a 12-inch cast-iron pan
For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of olive oil.
Roll out the pizza dough on a floured surface, making a round sheet roughly 14 inches wide. Place the dough over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives and onions.
Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to a pre-heated oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes. Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.
Recipe courtesy of Geoffrey Zakarian
This recipe is delicious with any mozzarella cheese, and the toppings of your choice!
Recipe: Kosher, Dairy
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This recipe is classic Italian, inspired by famed celebrity chef Mario Batali, one of the most recognized and respected chefs in the world. His (along with partner Joe Bastianich) culinary empire is global, from New York, Los Angeles, Las Vegas to Singapore, and Hong Kong. He is also the founder of the wildly popular Eataly marketplace and eatery. And here's a little known fact about Mario: He is actually from Seattle, not Italy! Enjoy this recipe for Chicken Cacciatore, simple yet almost authentic. The only major change we made is adding kosher Facon instead of Pancetta.
2 cloves garlic
2 branches rosemary 1 leaves minced, 1 whole or substitute ¼ teaspoon finely chopped dried rosemary
6 sage leaves (minced)
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
1 3- pound chicken cut into 8 serving pieces (rinsed and patted dry)
2 large yellow onions (coarsely chopped)
1 lb cremini mushrooms (stems removed) cut into 1-inch cubes
4 ribs celery (cut into 1-inch pieces)
2 cups basic tomato sauce
1 cup dry white wine
1 cup chicken stock
Pinch Red Hot Pepper Flakes
Optional: 1 package Jack's Gourmet Facon
In a large bowl, combine the garlic, rosemary, sage, salt and pepper to taste and add enough olive oil (3 to 4 tablespoons) to make a somewhat dry paste. Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.
In a dutch oven, heat the remaining 1/4 cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels.
Add the onions, mushrooms, Facon (If using) and celery to the pot and cook until the onions are golden brown and the Facon has rendered its fat, about 8 minutes.
Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add the stock, sugar, and red pepper flakes and bring to a boil. Add the whole rosemary branch (remove branch before serving).
Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cook about 15 to 20 minutes more. Remove rosemary branch; Transfer chicken to a platter, top with the sauce, and serve.
Serve pasta, rice or orzo on the side
Recipe: Kosher, meat, copycat kosherAdd a comment