flameware skillets Archives

Thanks to Zachary H. for inspiring this easy weeknight dinner.

We used what we had in the fridge. Sauté the veggies in Flameware Skillet and a little olive oil, then place the pizza dough over the top, once the dough starts to poof up (technical term), use a plate and carefully flip the whole thing, then slide it back in the skillet to cook the bottom.

It got a little toasty, but we like it like that.

Cooking Notes:

We tried it where you sauté the toppings, remove, cook the dough, flip, and then return the toppings, but the dough didn’t get as poofy and was a little more tough. So our vote, while a little acrobatic, is for this version.
Don’t over do it on the toppings. Start with the toppings that need the most time to cook and slowly add in other faster cooking toppings.
The cheese didn’t get brown, but it was very melty. If you wanted to put it under the broiler for 30-60 seconds that would do it.
There’s no such thing as “too much garlic” over here (take that vamps)

Cooking with the Coyotes: Rustic Skillet Pizza

We are starting a new series of #ThrowbackThursday and #FlashbackFriday recipes that we have been given in the past to give our supporters some oldie-but-goodie recipes to try! Here is a Warm Bacon Blue Cheese Dip submitted to us by Mary Jo Walsh this past spring. The bacon would be great to prepare in our flameware skillet, and you can use one of Katie Teesdale’s Bitsy Bakers as a baking and serving dish for the dip.

Stop in the gallery to get your hands on these items to start making this dip at home! We are open everyday Monday-Saturday 10-5pm and Sunday 12-4pm.

Warm Bacon Blue Cheese Dip

7 bacon slices, diced
2 garlic cloves, minced
8 oz cream cheese, room temperature
1/4 cup half & half
4 oz blue cheese (preferably Maytag), crumbled
2 tbsp fresh chives, chopped

Cook bacon until almost crisp (about 7 minutes). Drain fat. Add garlic and cook until bacon is totally crisp. In a separate bowl, beat cream cheese until smooth. Add half & half and beat until combined. Add bacon mixture, blue cheese, and chives to cream cheese mixture. Transfer to a oven proof backing dish. Cover with foil. Bake at 350°F for 30 minutes.

Serve with assorted crackers, bread, carrots, celery, or other veggies.

Can be made a day ahead and refrigerated. Bring to room temperature before baking.

Submitted by Mary Jo Walsh