From Food

In the Kitchen: Skillet Pizza

It’s Friday aka Pizza Night. Actually, let’s be real. Every night is pizza night. Try this yummy Skillet Pizza recipe I found on Wit & Delight adapted from Bread in 5. Nom nom nom.


Skillet Pizza

Bread in 5′s Olive Oil Dough
4-6 slices heirloom tomatoes
6-8 slices fresh mozzarella cheese
6-8 basil leaves

*You will have more dough than you need, but the dough keeps for 2 weeks in the fridge, or can be used for other baked goods (their site has lots of recipes). Your favorite pizza dough should work, too. Another topping combination: pear, sausage, and thyme (pictured below). If you use a larger cast iron skillet, you will need more dough (about 6 ounces for a 10-inch pan, and 8 ounces for a 12-inch pan).

Start by heating an 8-inch cast iron skillet over medium heat on the stovetop. Cut off a quarter-pound piece of dough (4 ounces) and shape it into a ball. Flatten the dough, and then roll it into a 1/8-inch thick round. Carefully transfer the dough to the preheated pan, and quickly spread the tomatoes over the dough, then evenly scatter the mozzarella cheese. Cover the skillet and cook for about 4 minutes without lifting the lid (unless, of course, you smell scorching). Using a spatula, gently lift up a corner of the pizza to check on the bottom crust. When your bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza for 1-2  minutes under the broiler to get a crisp top crust. Remove the skillet from the oven, then take the pizza out of the pan with a spatula. Allow the pizza to cool slightly on a wire cooling rack. Top with the basil. Cut into wedges and serve.



Thanks Sarah of The Vanilla Bean Blog and Wit & Delight for the recipe!

Get cookin’,

In the Kitchen: Gluten-Free Cocoa Pancakes

Happy Monday! How about these gluten-free cocoa pancakes to start off our week? YUMMY!

Recipe and photo via ATX Gluten Free.


  • 4 oz. brown rice flour
  • 3 oz. sweet sorghum flour
  • 1 oz. tapioca starch
  • 1 teaspoon salt
  • 1 ½ teaspoon baking powder
  • 8 oz. water
  • 2 eggs
  • 2 oz. extra virgin olive oil
  • ½ teaspoon vanilla
  • 2 tablespoons cocoa powder


Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Preheat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil and pour pancake batter onto skillet in small circles. Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.

National Pretzel Day

Today is National Pretzel Day! Let’s celebrate by making pretzels!


  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt, for topping


  • In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
  • When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
  • Bake in preheated oven for 8 minutes, until browned.

Photo by Blanc, Blanc, Blanc
Recipe from