Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

The Lodge Cast Iron Cookbook

Written by Patti on February 3rd, 2012

Good Morning Darlings!

Cast iron cooking is second nature to most southern cooks.

I have not been one of those cooks.

A copy of The Lodge Cast Iron Cookbook was sent to me, and even though I have a very nice cast iron pan, I was a bit skeptical. I never even use that thing – it makes me nervous! My mama’s cast iron pan always seemed to be rusty and weird. So, I have kept mine in the cabinet and every once in a while I take it out and admire it.

That is all going to change!

The Lodge Cast Iron Cookbook is chock full of great ideas for using your cast iron pan – whether it is a family heirloom or new.

Last Saturday night I dragged it out and made deep dish pizza in it. I was worried about the pizza sticking – but it did not. It slipped right out of that Lodge skillet and didn’t need a bit of cleaning.

It might be magic. It’s definitely my brand new favorite.

Here’s what it pretty much looked like. I didn’t follow the recipe entirely, because I’m a rebel, Dotty…

Here is the recipe from The Lodge Cast Iron Cookbook, so you can take that skillet out and actually use it.

Skillet Cauliflower-Feta Pizza
Serves 2-3

1.5 cups white flour
1 tsp rapid rise yeast
1/4 tsp salt
1 tsp honey
3/4 cup warm water ( 110F)
2 TBSP extra virgin olive oil
3/5 cups cauliflower florets (8 oz.)
1/2 cup chopped onion
2 garlic cloves, sliced
Canola Oil
1 TBSP sesame seeds
3 oz feta cheese, crumbled
2 oz asiago cheese, shredded
.5 cup fresh parsley or basil

1. Preheat oven to 425F
2. Combine the flour, yeast, and salt in a large bowl or stand mixer fitter with dough hook. Stir in honey, warm water and 1 tbsp of olive oil. Knead or mix in the bowl, kneading in extra flour if needed to make a soft, barely sticky dough. Place the dough into a well-greased bowl, turning to grease the top. Let rise in a warm spot until doubled in volume.
3. Toss together all the veggies and remaining 1 tbsp of olive oil in a large roasting pan. Bake, uncovered, for 20 minutes. The cauliflower should be soft and golden brown. Allow veggies to cool slightly.
4. Lightly grease your Lodge 12 inch cast iron skillet with canola oil and sprinkle the bottom with sesame seeds. Punch down the dough. Turn dough out onto a floured surface. Shape dough into a large round. Press the dough into the bottom of the skillet and up the side about 1 inch. Top with roasted veggies, cheeses and parsley. Bake until the crust is crisp in the center of the pizza and the cheeses are melted and golden, about 30 minutes.
5. Tilt the pan and use a metal spatula to transfer the pizza onto a cutting board. Cut it into 6 wedges and serve.

Now, what else can I make in my skillet? I’m using that thing for everything from now on!

Um, if you are wondering what to buy me for my birthday 18 days from now, here’s a hint!

xoxo, Patti

Today blogging to Zac Brown Band – Chicken Fried


2 Comments so far ↓

  1. John says:

    Ok, this post has decided two things for me! First, I’m buying this cookbook!! Second, I’m bringing my Paula Deen iron skillet corn bread to the Superbowl Party this Sunday. I know it’s not typical Superbowl food, but I guarantee there won’t be any left over!! Great Post!! Thanks xoxo

  2. Lisa says:

    Those pre-seasoned Lodge pans are the Bomb!