Over the last 30 years I traveled to Chicago many times. Pizzerias like Burt’s and Pequod’s made cast iron pizzas where the cheese was caramelized around the edges. Eight years ago I introduced cast iron pizzas on my menu at Capo’s and they became an instant hit. We make several types, and for two consecutive years a cast iron won first place in baking at Pizza Expo. The first winner was Matt Molina. At the time competitors and pizza aficionados didn’t know what a cast iron pizza was. It was very similar to when Shawn Randazzo won for his Detroit pizza the year prior and a renaissance began.
Tomato season is here and my tomatoes came in early in my garden, so I picked some for this recipe. The combination of the variety of tomatoes, peppered goat cheese, fresh mint, simple syrup and caramelized cheese makes a delicious pizza. Enjoy.
- 1 22-24 ounce dough ball
- Medium ground corn meal
- 1 tablespoon of lard or shortening
- 1 tablespoon EVOO for pan
- Drizzle of EVOO
- 6 ounces tomato sauce (warmed)
- 1 ounce shredded provolone cheese
- 6 ounces shredded part skim mozzarella
- 3 ounces shredded white cheddar
- 12 - 14 Gigante white beans (pre-cooked and or pickled)
- ½ sliced serrano or jalapeño pepper
- 12-16 quartered (or sliced in half) cherry tomato variety (yellow, orange, red)
- 7 thinly sliced beefsteak or heirloom tomatoes
- 4 ounces goat cheese
- Fresh cracked pepper
- 1 bunch of fresh mint
- Pinch of Fleur de Sel
- ½ cup fine sugar
- ½ cup water
- Smear the inside of a 12- to 13-inch cast iron skillet with lard or shortening.
- Add the olive oil and smear this into the lard or shortening.
- On a separate surface dust your dough with a generous amount of cornmeal.
- Place the dough in the pan.
- Using your fingertips, push the dough outward in the pan to the edge.
- Set your pan and let rise in a warm area for 1 to 1½ hours, until the dough has risen slightly.
- Place the skillet in a 500 to 525 F oven and bake for 10 minutes.
- Remove from the oven and let cool.
- In a saucepan on a stove over medium temperature, heat the water, sugar and mint until you make a simple syrup. Remember to save one piece of the mint as a garnish. Set both aside.
- Blend the goat cheese and freshly cracked pepper, then set aside.
- Add mozzarella, cheddar and provolone cheeses on top and all around the sides of the pizza.
- Make sure the cheese is spread out and packed to the end.
- Place your pizza into the oven and cook until the dough is brown and the cheese has caramelized around the edges.
- Carefully chisel the sides of the pizza from the cast iron and take the pizza out.
- Cut into six slices and spread the sauce, leaving a ¼-inch border.
- Place the seven slices of beefsteak or heirloom tomatoes.
- Add the beans, cherry tomatoes, peppers, EVOO, and salt.
- Finish with small dollops of peppered goat cheese and a drizzle of mint simple syrup.
- Garnish with a fresh mint sprig and serve.
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