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Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | 0 comments

Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use forĀ  divvying up that dough to make small but thick cast iron pan pizzas.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

Bready or Not: 5 Minute Artisan Pizza Dough

This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
Course: Main Course
Cuisine: American, Italian
Keyword: pizza, yeast bread
Author: Beth Cato

Ingredients

  • 1 1/3 cups warm water
  • 2 Tablespoons olive oil
  • 1/2 Tablespoon white sugar
  • 3 1/4 cups all-purpose flour
  • 3/4 Tablespoon kosher salt
  • 2 teaspoons pizza seasoning or Italian seasoning, optional
  • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

Instructions

  • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
  • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
  • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

OM NOM NOM!

    Bready or Not Original: Cast Iron Pan Pizzas

    About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
    Course: Main Course
    Cuisine: American, Italian
    Keyword: beef, cheese, pizza, pork, yeast bread
    Author: Beth Cato

    Equipment

    • 10-inch cast iron skillet

    Ingredients

    • handful pizza dough
    • olive oil
    • desired toppings and seasonings

    Instructions

    • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
    • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
    • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
    • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
    • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
    • OM NOM NOM!
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    Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

    Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

    If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

    I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

    Bready or Not: Slow Cooker Korean-Style Short Ribs

    I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

    Bready or Not: Slow Cooker Korean-Style Short Ribs

    It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

    Bready or Not: Slow Cooker Korean-Style Short Ribs

    Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

    Bready or Not: Slow Cooker Korean-Style Short Ribs

    Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

     

    Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

    This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
    Course: Main Course
    Cuisine: Korean
    Keyword: beef, slow cooker
    Author: Beth Cato

    Ingredients

    • 1/2 cup low-sodium soy sauce
    • 1/3 cup light brown sugar packed
    • 2 Tb sesame oil
    • 2 Tb rice vinegar
    • 1/2 teaspoon powdered ginger
    • 4 cloves garlic minced
    • 1/2 tsp red pepper flakes
    • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
    • 1-2 Tb cornstarch
    • sesame seeds optional

    Instructions

    • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
    • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
    • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
    • OM NOM NOM!

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    Bready or Not: Slow Cooker Beef Chili

    Posted by on May 15, 2019 in beef, Blog, Bready or Not, crock pot, main dish | Comments Off on Bready or Not: Slow Cooker Beef Chili

    Make a big ol’ pot of meat with this recipe for Slow Cooker Beef Chili!

    Bready or Not: Slow Cooker Beef Chili

    My husband loves a good, spicy chili. He does not like beans. This recipe is his favorite.

    Bready or Not: Slow Cooker Beef Chili

    I find it simple to put together, too. The only fussy thing is taking the time to brown the meat, but I can typically do that in two batches.

    Bready or Not: Slow Cooker Beef Chili

    There are several heat levels of Rotel-like canned tomatoes and chilies out there. There are also tomato sauce cans and boxes with added spice. In our case, I add a hefty sprinkle of a local Hatch New Mexican seasoning mix.

    Bready or Not: Slow Cooker Beef Chili

    These make for great leftovers, too, and you can even throw some in a freezer bag to heat up later on!

    Bready or Not: Slow Cooker Beef Chili

    Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.

    Bready or Not: Slow Cooker Beef Chili

    This all beef, no bean chili recipe makes a big pot of delicious chili! Make it as spicy as you want by using different types of Rotel and additional spices and sauces. Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.
    Course: Main Course
    Keyword: beef, slow cooker, soup and stew
    Author: Beth Cato

    Ingredients

    • 2 - 2 1/2 pounds beef stew meat or chuck roast, chopped into 1-inch cubes
    • 2 Tablespoons vegetable oil
    • 1 whole onion diced
    • 1 green bell pepper cored and diced
    • 2 Tablespoons all-purpose flour
    • 4 Tablespoons chili powder hot or otherwise
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 10 ounce can tomatoes and green chilies like Rotel
    • 14-15 ounces tomato sauce canned or boxed
    • additional spices or sauces to preference

    Instructions

    • In a skillet or wok, brown beef in vegetable oil over high heat. Use a slotted spoon to transfer beef to the crock pot. Add onion to pan and cook for just a few minutes to soak up the drippings. Add onion to the slow cooker, followed by the green bell pepper.
    • In a small bowl, combine the flour, chili powder, cumin, and salt. Sprinkle over the meat. Pour the cans of chili and tomatoes and the tomato sauce over the meat. Stir with a large spoon.
    • Place lid on slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Turn heat to low, and break the meat into smaller pieces. It should flake apart under little pressure. Taste and adjust seasonings as desired.
    • Eat and enjoy. Keep leftovers in fridge up to 3 more days, or freeze for later enjoyment.
    • OM NOM NOM

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    Bready or Not: Homemade Beef Jerky

    Posted by on Aug 1, 2018 in beef, Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Homemade Beef Jerky

    Beef jerky is expensive to buy. If you can catch a good sale on an eye of round roast, this recipe makes cheap and delicious Homemade Beef Jerky.

    Bready or Not: Homemade Beef Jerky

    It’s really amazing how easy this recipe is. Cut up roast into chunks. Cover pieces in spices. Marinate for a day in the fridge. Bake for 6 to 7 hours. Done.

    I’ve made this recipe a couple times now, and honestly, the weirdest thing is keeping the meat at room temperature after baking.

    Bready or Not: Homemade Beef Jerky

    I mean, I’m used to doing that with store-bought jerky, but it feels weird to do that with home-cooked meat. However, I haven’t sickened or killed myself or various loved one with my homemade jerky, so I take that as a positive.

    Bready or Not: Homemade Beef Jerky

    Most of the eye of round roasts I find on sale tend to be over 2 1/2 pounds. I just use more generous measures of spices for the rub. This isn’t a recipe where everything needs to be exact. Just make sure there’s enough rub to cover everything.

    Bready or Not: Homemade Beef Jerky

    Also, the amount of cayenne looks like a lot, but the heat in this recipe is pleasant, not set-your-mouth-on-fire level. I can testify that myself and others who can’t stand spicy-hot have eaten this jerky without any issues.

    And if you want more heat, by all means. Dump in more cayenne!

    Bready or Not: Homemade Beef Jerky

    Modified from Michael Symon’s Beef Jerky recipe in Food Network Magazine, December 2017.

    Bready or Not: Homemade Beef Jerky

    If using a larger roast, such as one closer to 3 pounds, just use heaping amounts of spices to create the rub. Note that the recipe requires a day of marinating prior to baking. After cooking, the dried meat is stored at room temperature.
    Course: Appetizer, Snack
    Keyword: beef
    Author: Beth Cato

    Ingredients

    • 2 - 2 1/2 pounds eye of round roast trimmed of fat
    • 1 1/2 Tablespoons kosher salt
    • 2 teaspoons white sugar
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon chipotle chili powder
    • 1/2 teaspoon coriander
    • 1/2 teaspoon smoked paprika

    Instructions

    • Slice the beef against the grain into chunks roughly 1 inch by 3 inches long. If the pieces look large, that's fine; they'll shrink a lot as they cook.
    • In a mixing bowl, combine all of the spices. Liberally cover the beef pieces, using the entire mix. Place beef in a gallon bag, and keep sealed in the fridge for 24 hours or so.
    • Preheat oven at 250-degrees. Line a baking sheet with foil and place a metal rack on top; apply nonstick spray. Set the meat on the rack so that no pieces are touching.
    • Bake for 6 to 7 hours, until quite dry. If you want pieces chewier, remove closer to 6 hour point.
    • Let cool completely to finish drying. Store in sealed container at room temperature for up to several months.
    • OM NOM NOM!

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    Bready or Not: Pumpkin Pucks

    Posted by on Oct 11, 2017 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, main dish, muffin, pumpkin | Comments Off on Bready or Not: Pumpkin Pucks

    I continue to revisit old favorite pumpkin recipes to incorporate more experience and better photography. This week’s recipe is for Pumpkin Pucks.

    Bready or Not: Pumpkin Pucks

    These happen to be gluten-free and paleo, if you follow those diets. More to my needs, they are high-protein, avoid processed flours, and are DELICIOUS.

    Bready or Not: Pumpkin Pucks

    They are rather like mini pumpkin pie custards with a slightly nutty taste. Do note that this can be made with whole wheat and/or all-purpose flour, if you don’t care about it being gluten-free… but I by far prefer the taste with almond flour.

    Bready or Not: Pumpkin Pucks

    I have also used different nut butters. Almond butter tastes the strongest–in a very good way–though cashew butter was fantastic, too.

    Once, I only had 3/4 cup of pumpkin, so I made up for the difference with applesauce. I found no major difference in taste or texture.

    Bready or Not: Pumpkin Pucks

    I find that two of these make for a delicious breakfast. The size makes them very kid-friendly. I have kept them in the fridge for upwards of a week. Also, these are fantastic to freeze. Just be sure to remove the muffin cup liners and use waxed paper between layers.

    Bready or Not: Pumpkin Pucks

    You can alter the flavor with different toppings, too. Mini chocolate chips are my favorite! Pepitas and dried cranberries work well, too; note that the cranberries are tart but mellow after time in the fridge.

    Bready or Not: Pumpkin Pucks

    Enjoy this healthy recipe, and be warned that next week takes a decidedly sugary turn with a recipe for Pumpkin Roll!

    Modified from Paleo Parents.

    Bready or Not: Pumpkin Pucks

    This delicious recipe makes a kind of gluten free, paleo-friendly dense pumpkin custard in a muffin pan. Store these in the fridge for upward of a week; they can also be frozen, with the muffin liners removed, and kept between waxed paper.
    Course: Appetizer, Breakfast, Snack
    Keyword: gluten free, maple, muffins, paleo, pumpkin
    Author: Beth Cato

    Ingredients

    • 1 cup pumpkin puree
    • 1 cup almond butter or other nut butter
    • 1/4 cup honey
    • 2 Tbsp maple syrup
    • 2 eggs room temperature
    • 1/3 cup almond flour or wheat or all-purpose flour
    • 1 Tbsp cinnamon
    • 1 tsp nutmeg
    • 1/2 tsp salt

    Topping choice: 1/3 cup mini chocolate chips, OR chopped nuts or pepitas, or dried cranberries

      Instructions

      • Place muffin cup liners in pan, then spray the insides with nonstick spray. Preheat oven at 350-degrees.
      • If your almond butter is very stiff, measure it out, place in a microwave-safe bowl, then zap it for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.
      • Add honey and maple syrup. Beat in eggs one at a time. Add the dry ingredients until everything is just combined.
      • Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups. Top with mini chocolate chips or nuts or cranberries, if desired.
      • Bake at 350-degrees for about 20 minutes. Pumpkin pucks will not rise much. The tops of some may start to crack. Remove them from pan and allow to cool, then store in fridge.
      • OM NOM NOM!

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      Bready or Not: Maple BBQ Chicken Tenders

      Posted by on May 17, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not: Maple BBQ Chicken Tenders

      It has come to my attention that I haven’t featured a maple recipe since March. So let’s remedy that with a meaty recipe for from-scratch Maple Barbecue Chicken.

      Bready or Not: Maple BBQ Chicken Tenders

      Yep, you create your own BBQ sauce for this recipe! It’s full of maple goodness with just the right balance of savory-sweet. You divvy up the sauce, using some to marinate the meat and reserving the rest for eating time.

      Bready or Not: Maple BBQ Chicken Tenders

      Use this base recipe to cook the chicken however you want. Grill it. Roast it in your oven. Whatever gets the meat cooked and chewed and in your belly.

      Bready or Not: Maple BBQ Chicken Tenders

      Maple makes everything better, right?

      Bready or Not: Maple BBQ Chicken Tenders

      Modified from A Dash of Sanity.

      Bready or Not: Maple BBQ Chicken Tenders

      Make your own from-scratch maple barbecue sauce to marinate chicken breast tenders! Let the marinade work its magic for two hours to a day in advance, then grill the meat. Serve it with some sauce kept stashed separately in the fridge.
      Course: Main Course
      Cuisine: American
      Keyword: chicken, maple
      Author: Beth Cato

      Ingredients

      • 3 - 4 pounds chicken tenders
      • 1/2 cup brown sugar packed
      • 1 cup ketchup
      • 1/4 cup red wine vinegar
      • 1/4 cup water
      • 1/3 cup pure maple syrup
      • 1 Tablespoon Worchester sauce
      • 2 teaspoons ground mustard
      • 2 teaspoons paprika
      • 1 1/2 teaspoons kosher salt
      • 1 teaspoon black pepper

      Instructions

      • Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)
      • Let the chicken marinate in the fridge for anywhere from 2 hours to a day.
      • Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.
      • Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.
      • OM NOM NOM!

       

      Bready or Not: Maple BBQ Chicken Tenders

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