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Please Fave the original Here

And something new from !

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Sorry I haven't been on much. I haven't had anything new to post. And this self isolation business isn't helping any. I am OK however, and I hope you don't leave me due to inactivity.

Pizza is nothing special, it's just some Italian flat bread, with premixed and preheated ingredients. It helps when limited to a large toaster oven, instead of a real one. It makes sure the insides are hot before the outside burns. Another trick I se is pretoasting both sides f the flat bread, to prevent sogginess. Cheese is sliced provalone. I don't like using shredded, because a bunch fall off onto the tray on the way to the oven, and end up smoking, which sets the alarm off.

In this example, i used ground beef, onion, garlic, green pepper, mushrooms, and black olives. I fry everything in a standard order, but do the meat separately, so I can press all the fat out. I use a press with holes in it, wrapped in paper towels, to get every last bit. The only seasoning used prior to pressing, is cracked black pepper, and Himalayan sea salt. Once everything is cooked down, i combine everything. Then start on the sauce, to which I add basil, a small amount of sugar, and a little ground cumin. Once this has cooked and mellowed for a bit, I mix everything together. This is kept ready for future use as well. Partially toast your flat bread. If one side is more done, put this side up. Put a rather thick layer of preheated filling on top. Make sure it covers out to the edges. Cover with any desired toppings, like grated cheese. Add a liberal amount of thinly sliced provolone (or mozzarella) cheese.

Place into a high heat toaster or regular oven, and keep a constant eye on it. This way you can gauge the time. As every oven is different. Remove once the cheese is completely melted, and browned to your liking. Let sit for 10 minutes at least, before trying to cut. Seriously, I hate cooking with electric. It is very unforgiving. You have to watch it like a hawk.

For those who have gas, this method still works well. If you are lucky enough to have a large heavy cast iron pan, you may butter the pan, and place the pizza in it in the oven. If you do not have anything but a stove top, it works there as well, as long as you have a lid. Lightly fry the flat bread on both sides, quickly placing the preheated mixture as mentioned above on the bread. Cover the pan on very low heat, and wait for the temp to come up inside. Then quickly, take 1/4 cup of filtered water, and quickly pour around the edge of the pan, and replace the lid to keep the stem up. You have just made a quick steam table. This will melt the cheese in less than 2 minutes. So keep an eye on it. Don't let the bottom burn. Turn heat down or off. This will come out of the pan with a large spatula, as you try to slide it off on a cooling plate. Again, wait before cutting and serving. I have used this last method on a wood stove, with a spacer under the pan, to reduce heat. And also outside on my 24" steel plate (also still in cast iron pan though) with a wood fire underneath.

This is where I came up with preheating the filling. As for a long time, I lacked a gas oven, and was trying to come up with a way to have pizza. Which I was dearly missing after a few years. So I call this my "Anywhere Pizza" as it can be made anywhere, under most conditions. I am lucky enough to have a 22" pan, big enough to handle a large round pizza (or 18-24 sunny side up eggs for the breakfast crew the next morning). Hopefully I will find something more worthy of posting soon. Hang in there everybody.