Iron-Skillet Pizza
Have you ever baked a pizza in a skillet?
I remember being about 9 years old eating in a Pizzeria Uno and thinking it was divine. Just beyond. The golden, flaky, crispy crust, the gooey cheese, and the (probably bordering on ridiculous amounts of) sausage and thick, red sauce…it was so fabulous to me. I don’t think my parents were a fan, because I’m fairly certain we never went back. Perhaps because the Uno in Orlando was a chain, and a far cry from the true Chicago original. When I went to Chicago last year with my girlfriends, I knew I had to have the real thing. And we did. Not at Pizzeria Uno (I heard mixed reviews), but a place whose name I can’t recall. A fun, rowdy bar-restaurant with very few tourists in sight. Anyway, the pizza there brought back those delicious-gooey-yummy-flavorful memories. I do love thin crust, but I’m beginning to think that deep-dish is my true heart’s desire.
Jen of Last Night’s Dinner has posted a few times about the iron-skillet pizzas that she and her husband make (in fact, there are fabulous instructions and a recipe posted right now on her blog). They always look amazing, and so one night, with barely enough ingredients on hand, I just kind of threw stuff in the pan and winged it. It was most certainly not the amazing version we had in Chicago, and it didn’t even look as good as Jen’s. But, I think we were onto something…and it’s my new favorite way to make pizza at home.
