Happy 3.14159 Day…..
otherwise known as π (Pi) DAY!
But this year, I decided to lean towards the savory route again for π Day and this time, we went the Pizza Pie route!
Since spring is just a few days away, I opted for colorful and light veggies for toppings. We started off with a base of EVOO, garlic, thyme, fresh mozzarella and then went to town on all the beautiful produce in reach. Mixed color peppers, artichokes, grape tomatoes, thin asparagus tips and arugula jumped out to me but really, use anything that tickles your fancy. The whole pi(e) was then drizzled with a sweet, tart balsamic reduction.
HOLY PI(E), BATMAN!
Did I ever mention that beautiful food geeks me out?
It also makes me dance around the kitchen….but that’s a story for another time.
As you know, I’m obsessed with making pizza pi(es) in a cast iron skillet. But if you don’t own a cast iron or want to make a larger pizza pi(e), just bake the whole thing on a hot baking sheet (or pizza stone) for 15-20 minutes in a 450 degree F oven.
There’s still plenty of time to get your π Day on and here are some ideas for ya:
- Mixed Berry Hand Pies
- Shrimp Pot Pie
- Peanut Butter Cream Pie
- Cottage Pie
- The Spiced Apple Pie Cocktail
- Vietnamese Savory Meat Pies
- Key Lime Pie with Macadamia Nut Crust
And with that folks— have a gorgeous weekend and HAPPY π DAY!
Spring Skillet Pizza
5 ounces fresh pizza dough, rested and at room temperature
½ tablespoon corn meal
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves, divided
¼ cup thinly sliced red onions
¼ cup thinly sliced bell peppers
¼ pound thinly sliced fresh mozzarella cheese
½ cup blanched asparagus
4-6 grape or cherry tomatoes, halved
¼ cup artichoke hearts, quartered
½ tablespoon grated parmesan cheese
½ teaspoon fresh lemon zest
fresh black pepper
2-3 pinches red chili flakes
1-2 tablespoons balsamic vinegar reduction*
1 small handful fresh arugula leaves
Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.
While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.
Brush the olive oil over the dough and sprinkle the garlic and ½ the thyme leaves over it. Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.
Close the oven door and allow the pizza to cook for about 45-60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes. Sprinkle the top with parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes. Drizzle the balsamic reduction and top with the arugula leaves. Transfer the pizza to a cutting board, slice up and enjoy!
*To make the balsamic reduction, combine 1 cup balsamic vinegar, ½ tablespoon sugar and 2 pinches of red chili flakes to a small sauce main. On medium-high heat, bring to a boil, stirring often. Reduce the heat to low. Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency—about 10 minutes. Be sure to watch the reduction closely as it can burn quickly. Transfer to a container and allow to cool completely.