Photo credit: FoodNetwork.com
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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