STUPIDLY EASY PIZZA
Ingredients
1 c. Unbleached all-purpose flour
1 tsp. Baking powder
a pinch Kosher salt
1/8 tsp. Ground black pepper
1/2 tbsp. Garlic powder
1/2 tbsp. Dried minced onion
1 tbsp. Dried chives
2 large Eggs
2/3 c. Milk or Hood’s Country Creamer®
1/3 c. Yellow corn meal
2/3 c. Pizza sauce
2/3 c. Mozzarella, shredded
1/4 c. Grated Parmesan cheese
1/4 c. Grated Romano cheese
Non-stick cooking spray
You choice of toppings (pepperoni, peppers, onions, mushrooms, olives, etc.)
Directions
• Preheat oven to 500º F.
• In a mixing bowl, whisk together dry ingredients with a fork or wire whisk.
• In another bowl, whisk together the eggs and milk/creamer.
• Form a well in the middle of the dry ingredients, and pour the wet ingredients slowly into the well, while mixing with a sturdy spoon.
• Mix until well-combined, but do not over mix.
• Liberally spray a 10” cast iron skillet or pie pan with the cooking spray.
• Using a small strainer (tea strainer), sprinkle the corn meal evenly over the bottom of the pan.
• Ladle about 1 cup of the batter over the bottom of the pan, and spread evenly with an offset spatula.
• Pop the pan into the oven, and bake 5-6 minutes, until just golden and no longer wet.
• Carefully remove to the stove top, and place desired toppings on, beginning with the pepperoni (or other meat(s)), and ending with the mozzarella, Parmesan and Romano in that exact order.
• Pop the pan back into the oven, and bake for about 8 minutes, until the cheese has begun to bubble and brown lightly.
• Shut off the heat, and let the pizza sit in an unopened oven for 2-3 minutes.
• Carefully remove the pan to stovetop, and let rest for 2-3 minutes.
• Loosen the edges and the bottom of the pizza with the offset spatula, slide out onto a cutting board.
• Using a pizza wheel, cut into 4 even wedges.
• Serve hot or at room temperature.
This very icy January evening, I wanted pizza for dinner, but didn’t have time (or desire) to wait for a traditional yeast pizza dough to come together. I did a little research and came up with a few ideas that I melded into one, one I consider vastly better-quality than what I found on the Internet.
The batter turns into a thin, delightfully light and tender crust with a most agreeable flavor. It is considerably less bulky than any yeast dough, but works equally as well. The cornmeal helps prevent sticking and gives the crust rustic authenticity.
For the version pictured (straight from the oven!), I topped with pepperoni, sliced green and Kalamata olives, and the three cheeses. My pizza cravings are satisfied. This yields a pizza for two, or a personal pizza for one very hungry person. Buon appetito!
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