Friday, June 30, 2017
Perfect Reheated Pizza - Just Add Cast Iron
Everyone loves pizza it seems - whether it's thin, thick, or Chicago style, regular or gluten free, meaty toppings or veggie. Even while watching your calories, pizza makes a delicious meal, simply request that any high-calorie toppings be applied lightly and consider getting all or half of the pizza with extra vegetables. I also have the pizza cut in squares so I can get some smaller slices out of it and serve on a salad sized plate so it just LOOKS like a have a huge plate of pizza (honest this tip of serving on small plates works).
I also love having leftover pizza, when the local pizzeria has an extra large size on sale. But microwaved reheated pizza is just limp and heating it in the oven dries it all out.
What to do?
Get out your cast iron skillet.
Heat the unoiled skillet on high for one minute. Add pizza slices, making sure there is some space around them. Heat for 2 1/2 to 3 minutes (this was a pizza with medium thickness). Add 3-4 drops of water total to the bare parts of the pan and immediately cover with a heavy lid, turning heat down to medium-low and heat an additional 2-3 minutes. (You'll soon learn what times work for your stove and favorite pizza).
The result of the quick heat on high followed by steam on lower heat while covered is a very crisp perfect crust and moist cheesy pizza. If you want to see more, click on the photos to enlarge.
If doing multiple batches for a family, put finished pizza slices on a cookie sheet, lightly tent with foil and place in a warm, not hot oven