Upside Down Pizza Photos added 03/09
Mar 6, 2017 16:41:17 GMT -5
grammagrace, susaq, and 1 more like this
Post by lew92 on Mar 6, 2017 16:41:17 GMT -5
Forgive me, but I don't measure!
Make sure your bowls are oven proof. Stoneware works very nicely. I like a deep bowl for making these in.
Start out by prepping your crust. If using the Artisan Bread in 5 Minutes a Day dough, I use a piece that is a bit smaller than a tennis ball per pizza. I use either wax or parchment paper OR a flexible cutting board, whichever you use, make sure to lay down a good coating of flour. Use well-floured hands to stretch the dough ball to about the size of the mouth of the bowl you are using for your pizza. Once I have the approximate size/shape, I put the dough on the floured surface and pat it out a bit to shape it better. Allow it to rest at least 30 minutes while making up the rest of the pizza.
Preheat oven to 400*F.
Spray the inside of your bowls with pan spray OR coat with ghee or cooking oil. Make sure to coat it all well. Then, using grated cheese, make a nice layer on the bottom of the bowl and a bit up the sides. I usually do a layer of mozzarella and a layer of cheddar/jack blend, patting it in to make sure the bottom of the bowl and about halfway up the sides is well covered. Then add pizza "toppings". I like breakfast sausage and green olives, Frank just likes cooked burger.
I can up my own pizza sauce but have found that it is a bit watery, so I simmer it on the stove until it is reduced by half. My DIL bought canned marinara sauce that I used when in Illinois and it worked beautifully. Spoon the sauce over the toppings. I like a nice layer of sauce, but not too much...precise instructions, I know!
Move your rested pizza crust into the bowl. I find that it works best if the bowl is not quite full of toppings, so that the crust fits down into the bowl. I then brush a nice coating of melted ghee or butter on the crust. If more resting time is required for the dough, do that now.
If each family member has different toppings, you can mark it with a bit of the topping (I use a slice of olive on mine) or you can make shapes or initials with some extra dough.
Place the bowls on a cookie sheet in the oven and bake for 30-35 minutes. Remove from oven and allow to rest for about 10 minutes. The resting time helps the cheese set up and allows the bowls to cool a bit to make it easier to remove the pizza.
Put a plate over the bowl and turn the bowl over - it takes some finesse! - and you may need to run a knife around the outer edge of the pizza to get it to come out properly. Let it cool a few more minutes so your mouth doesn't get burned while eating.
Enjoy! If you try this, please let me know!
Make sure your bowls are oven proof. Stoneware works very nicely. I like a deep bowl for making these in.
Start out by prepping your crust. If using the Artisan Bread in 5 Minutes a Day dough, I use a piece that is a bit smaller than a tennis ball per pizza. I use either wax or parchment paper OR a flexible cutting board, whichever you use, make sure to lay down a good coating of flour. Use well-floured hands to stretch the dough ball to about the size of the mouth of the bowl you are using for your pizza. Once I have the approximate size/shape, I put the dough on the floured surface and pat it out a bit to shape it better. Allow it to rest at least 30 minutes while making up the rest of the pizza.
Preheat oven to 400*F.
Spray the inside of your bowls with pan spray OR coat with ghee or cooking oil. Make sure to coat it all well. Then, using grated cheese, make a nice layer on the bottom of the bowl and a bit up the sides. I usually do a layer of mozzarella and a layer of cheddar/jack blend, patting it in to make sure the bottom of the bowl and about halfway up the sides is well covered. Then add pizza "toppings". I like breakfast sausage and green olives, Frank just likes cooked burger.
I can up my own pizza sauce but have found that it is a bit watery, so I simmer it on the stove until it is reduced by half. My DIL bought canned marinara sauce that I used when in Illinois and it worked beautifully. Spoon the sauce over the toppings. I like a nice layer of sauce, but not too much...precise instructions, I know!
Move your rested pizza crust into the bowl. I find that it works best if the bowl is not quite full of toppings, so that the crust fits down into the bowl. I then brush a nice coating of melted ghee or butter on the crust. If more resting time is required for the dough, do that now.
If each family member has different toppings, you can mark it with a bit of the topping (I use a slice of olive on mine) or you can make shapes or initials with some extra dough.
Place the bowls on a cookie sheet in the oven and bake for 30-35 minutes. Remove from oven and allow to rest for about 10 minutes. The resting time helps the cheese set up and allows the bowls to cool a bit to make it easier to remove the pizza.
Put a plate over the bowl and turn the bowl over - it takes some finesse! - and you may need to run a knife around the outer edge of the pizza to get it to come out properly. Let it cool a few more minutes so your mouth doesn't get burned while eating.
Enjoy! If you try this, please let me know!
