Crustless Parmigiano-Reggiano Pizza Recipe
Recipe Description:
Crusty parmigiano-reggiano cheese give this yummy cheesy pizza its "crust". Getting the timing right and keeping the parmigiano-reggiano cheese from sticking is the hardest part of this recipe, but the end result is well worth the effort. The crunchy parmigiano-reggiano "crust" topped with melted mozzarella, sauce and toppings of choice is great as a snack or quick lunch.
Recipe
Instructions:
Warm a very well-seasoned cast iron pan over medium heat. Put the parmigiano-reggiano into a small mixing bowl and flip over the bowl onto the hot pan to dump the cheese and keep it circular. Lift the bowl and even out the cheese a bit.
When the parmigiano-reggiano is mostly melted, put some grated mozerella on top and carefully spread on some of your finely diced toppings.
Here's where it gets tricky. Use your spatula to scrape around under the edge of your pizza as it's cooking. Keep working your way around, getting your spatula further and further under the pizza as it cooks. This is to keep the crust from sticking too badly. It can take 3-5 minutes to get the crust done. It should smell cooked and look brown on the underside.
When you can slide your spatula all the way under the pizza, carefully spoon on some sauce. Allow to warm about a minute, then slide the floppy pizza on a cutting board or plate to cool.
Allow the crustless pizza to cool for a few minutes to solidify the cheese. Slice and enjoy!
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