Bf and I made pan pizza on Valentine’s Day 😊 Nduja, yellow bell pepper, red onion, low moisture mozzarella and Thai basil in a cast iron, and ham and pineapple with Cheddar in a cake pan.
It was my second attempt at pan pizza, and turned out pretty tasty, although I could have left the cast iron to toast a bit on the stovetop afterwards (I had kind of burnt my first attempt so I was overly cautious).
A couple of questions:
– How does cooking such pizza in carbon steel compare to cast iron? I’ve eyed a Kockums Jernverk ø28cm with a removable handle that could fit in my oven. I tend to forget that the cake pan with the removable bottom leaks oil everywhere 🤦♀️
– Beside ham and pineapple, what are your favourite sweet/fruity + savoury combinations on (pan) pizza?
by PyDragon
1 Comment
Prosciutto + fig 🙌