First off, thank you to Little Joy Factory for becoming a follower of my site!
I made this much earlier in the month but saved it for a Potluck dish at I ♥ Cooking Club. It was hard to wait because but it's so good and very easy. Anyone who knows me (or has been reading along for the last several years) gets my infatuation with Nigella’s recipes.
Sometimes I have to take a break because many of her recipes use lots of cream and high fat ingredients. Not all of her recipes are calorie laden; for sure we have had some great ones which are not belly busters……….but yeah…had to take a short break for a bit.
Her Crustless Pizza is more like a thick grilled cheese sandwich. It’s super easy and I had it out for a hot lunch in under 40 minutes. That is mostly hands off time as it bakes for 30 of those minutes.
2/3 cup all-purpose flour
1 cup whole milk
Butter, for pie dish
1 cup grated Cheddar
2 ounces small chorizo or pepperoni slices, about 3/4-inch diameter, optional
Special equipment: 1 round ovenproof pie dish, 8 or 9 inches in diameter
Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.
Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
Take it out of the oven and serve, cut into slices. Nigella suggests a green or tomato salad on the side. This turned out airy rather than pizza crust-like. It was good, ooey but I was left wanting just a little something else for lunch.
By the way, this goes well with Pumpkin Ale!
Leftover Note: Leftovers can be reheated the next day in a hot oven for 8 to 10 minutes, but sadly they won't be as nice as the first time around. Also, we demolished this between two of us, no leftovers that day.
This recipe is from Nigella Kitchen. Excellent cookbook, in my opinion.
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