I've been toying with this concept for a week or two now and finally decided to pull the trigger after reading the lasagna thread that was posted by Ryan (
Brokenhandle
). Don't ask what lasagna had to do with being the driving force behind me deciding to go ahead and do this because I honestly don't know. Maybe it was just the thought of something Italian themed on a cold, yuck, nasty, snowy night. Heck, I don't even know if you can call it a pizza. The only reason I am is because it was made with pizza dough.
Here is the dough I used
About 10 minutes after I got the dough going in the bread machine the power went out so I kneaded it by hand. Here it is in the bowl starting to proof. Can't see much though
Starting the meatballs. A pound of homemade spicy Italian sausage, bread crumbs, black pepper, kosher salt, crushed red pepper, some Italian seasoning, and an egg
Meatballs made and into the skillet. These were cooked in the dark. Power came back on just as I was finishing them up. Thank God for a propane cook top!!
Done and ready to start building this crazy thing
Dough after the final proof
I rolled the dough into a "log" and cut into 4 somewhat equal sized pieces. Roll it out and line the CI skillets
Add meatballs. I cooked 16 of them but somebody who won't be named walked through the kitchen and stole one. That person only has 7 on hers but I have 8.
Add marinara and a good bunch of fresh grated Parmesan cheese
Roll out the dough for the tops, pinch the edges to seal them, and more Parmesan cheese
It was miserable outside so I did these in the oven at 375. Please don't tell anybody I used the oven Took about 25 minutes and thankfully the power came back on and stayed on long enough to get these done
Out of the skillets
Sliced and served with a side of marinara
Close up
I just love a good meatball sub and these hit the spot in a big way. They were really good!! I've done similar concepts in the past where I'd put sauce inside, cooked on the pizza stone, and the bottoms were mushy because of the sauce. That didn't happen with the CI though, which was what I'd hoped for and was happy about at the end. The bottom crust was soft but lightly crunchy and as good as I've ever had with any pizza. Maybe it was because I rolled the dough super thin that it didn't absorb the sauce as much. Who knows?? My take away with these was the meat to bread ratio. One of these would have plenty for both of us and what I should have done is put all the meatballs into one instead of spreading them out into two like I did. All in all however, a successful experiment and one that will get done again. As always, thanks for dropping in, stay safe, and we will see y'all soon. I still need to post my Valentine's dinner for Tracy but that'll get done soon.
Robert
Here is the dough I used
About 10 minutes after I got the dough going in the bread machine the power went out so I kneaded it by hand. Here it is in the bowl starting to proof. Can't see much though
Starting the meatballs. A pound of homemade spicy Italian sausage, bread crumbs, black pepper, kosher salt, crushed red pepper, some Italian seasoning, and an egg
Meatballs made and into the skillet. These were cooked in the dark. Power came back on just as I was finishing them up. Thank God for a propane cook top!!
Done and ready to start building this crazy thing
Dough after the final proof
I rolled the dough into a "log" and cut into 4 somewhat equal sized pieces. Roll it out and line the CI skillets
Add meatballs. I cooked 16 of them but somebody who won't be named walked through the kitchen and stole one. That person only has 7 on hers but I have 8.
Add marinara and a good bunch of fresh grated Parmesan cheese
Roll out the dough for the tops, pinch the edges to seal them, and more Parmesan cheese
It was miserable outside so I did these in the oven at 375. Please don't tell anybody I used the oven Took about 25 minutes and thankfully the power came back on and stayed on long enough to get these done
Out of the skillets
Sliced and served with a side of marinara
Close up
I just love a good meatball sub and these hit the spot in a big way. They were really good!! I've done similar concepts in the past where I'd put sauce inside, cooked on the pizza stone, and the bottoms were mushy because of the sauce. That didn't happen with the CI though, which was what I'd hoped for and was happy about at the end. The bottom crust was soft but lightly crunchy and as good as I've ever had with any pizza. Maybe it was because I rolled the dough super thin that it didn't absorb the sauce as much. Who knows?? My take away with these was the meat to bread ratio. One of these would have plenty for both of us and what I should have done is put all the meatballs into one instead of spreading them out into two like I did. All in all however, a successful experiment and one that will get done again. As always, thanks for dropping in, stay safe, and we will see y'all soon. I still need to post my Valentine's dinner for Tracy but that'll get done soon.
Robert