The Cast-iron Pan Tortilla Pizza Experiment


Recently J. Kenji Lopez-Alt of Serious Eats posted a really good article on using your cast-iron pan and a tortilla to make a world-class pizza, and it fired me up to fire up my oven and cast-iron pan.


Mushroom, tomatoes and extra cheese

I love pizza. It’s versatile and delicious because you can just about use any ingredient as a topping, from simple cheese to sophisticated truffles.

And I’ve always wanted to be able to make my own. Goodness knows my kitchen is well-equipped to do it. However, my dear friends Jeremy and Maritza once invited me to their home for a pizza night and since then, I’ve been apprehensive because of the awesomeness I witnessed.


The Pizza Production Line

Mainly it’s the pizza base. I am not a great baker like Jeremy is, so I’ve always been a little intimidated with making my own pastry and such. But using Tortillas removed that from the pastry equation, so it’s all engines go.

To save time, I used store-bought sauce which I had to tweak with fresh Basil and a little garlic because it was a little flat. But boy oh boy, it was a delicious pizza weekend.


Smoked Duck and Mushrooms


Bacon, Mushrooms and Red Onions


Crispy crust holds its weight


Crispy cheese!


Red sauce!


It makes a good crust

Posted on 19th Oct 2014 in Food and Drink


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