Cast Iron Skillet Pizza

One of the main problems with making a pizza at home is heat. To get a pizza similar to what you might find at a restaurant, you need high heat. This is where the ability of cast iron to hold heat comes into play. Using this method is a great way to get restaurant-quality results.

INGREDIENTS

• 1 lb. pizza dough

• 2 tablespoons olive oil

• ¼ cup pizza sauce

• 1 teaspoon dried thyme or oregano

• ¼ teaspoon garlic powder

• ¾ cup shredded mozzarella cheese

• Kosher salt

• fresh basil leaves for garnish

  INSTRUCTIONS

1. Place a 9 inch cast iron skillet inside the oven. Heat oven to 550 degrees with the skillet inside.

2. CAREFULLY remove the skillet from the oven and spread the oil in a thin layer across the pan.

3. On a lightly floured surface, work pizza dough into a 9-inch circle.

4. Gently place crust inside of the cast iron skillet.

5. Spread sauce in an even layer across the crust.

6. Sprinkle thyme and garlic powder over the sauce.

7. Add cheese and bake for 15-20 minutes or until the cheese is melted and the edges of the crust are dark golden brown.

8. Broil for 1-2 minutes or until the cheese starts to get dark golden brown spots.

9. Sprinkle with Kosher salt and garnish with fresh basil leaves. Slice and enjoy!

Peach Crumb Bars

These peach crumb bars are always delicious. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.

Ingredients

Crumble and Crust:

• 1 ½ cups all-purpose flour

• ½ cup white sugar

• ½ teaspoon baking powder

• 1 pinch salt

• 10 tablespoons cold unsalted butter, cut into cubes

• 1 large egg yolk

• 1 tablespoon cold water

Peach Filling:

• 2 cups fresh peach slices, or more to taste

• ½ cup white sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

Directions

• Step 1

  Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

• Step 2

  Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!

• Step 3

  Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.

• Step 4

  Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

• Step 5

  Sprinkle the remaining crumble over the peach filling.

• Step 6

  Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

State Fair Scones

A hallmark of the State Fairs on the west coast, now you can make them at home any time of year. Just like at the fair, they are best served hot, with butter and raspberry jam.

State Fair Scones topped with butter and jam.

Ingredients

• 2 ½ cups all-purpose flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 6 tablespoons shortening

• ½ cup milk

Directions

• Step 1

  Preheat an oven to 450 degrees F.

• Step 2

  Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined.

• Step 3

  Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet.

• Step 4

  Bake in the preheated oven until golden brown, about 15 minutes.

Zucchini Pizza Bake

I walked into our production building today to be greeted by a bag of zucchini on a table. We’ve now reached that give-it-to-anyone time of the season. Really. One plant is enough.

Ingredients

• 4 cups shredded unpeeled zucchini

• ½ teaspoon salt

• 2 eggs, lightly beaten

• ½ cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 cup shredded Monterey Jack cheese

• 1 pound ground beef

• ½ cup chopped onion

• 1 (15 ounce) can Italian-style tomato sauce

• 1 teaspoon Italian seasoning

• 1 green bell pepper, chopped

• ½ cup sliced fresh mushrooms

• ½ cup sliced black olives

Directions

• Step 1

  Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.

• Step 2

  Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.

• Step 3

  While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.

• Step 4

  Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

Zucceazy

The great zucchini harvest is upon us! Here is another recipe to add to your repertoire of zucchini cookery.

Ingredients

• 2 medium zucchini, sliced lengthwise

• 4 tablespoons extra-virgin olive oil

• 2 tablespoons white wine vinegar

• 2 tablespoons chopped fresh parsley

• 2 cloves garlic, minced

• salt and freshly ground black pepper to taste

Directions

• Step 1

Season zucchini with salt and pepper and brush lightly with olive oil.

• Step 2

Heat a grill pan over medium-high heat. Place zucchini slices, a few at a time, into hot pan and cook until the pattern of the pan is imprinted into zucchini, about 4 minutes. Turn and cook an additional 3 to 4 minutes.

• Step 3

Combine olive oil, vinegar, parsley, garlic, salt, and pepper in a small bowl. Brush cooked zucchini with olive oil mixture and serve.

Roasted Strawberries

Usually strawberries are more associated with Spring, but a post on Instagram by Green Valley Gable got me thinking about folks who grow ever-bearing strawberries that produce fruit throughout the summer. This recipe makes the perfect topping for yogurt or ice cream on hot summer days.

Ingredients

• 1 pound fresh strawberries, hulled

• 2 tablespoons white sugar, or more to taste

Directions

• Step 1

  Preheat the oven to 400 degrees F.

• Step 2

  Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.

• Step 3

  Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

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