Cast Iron Pizza Food

CAST-IRON FAVORITE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly., Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan., Bake until crust is golden brown and cheese is melted, 30-35 minutes. Serve with additional pizza sauce.

CAST-IRON SUPREME PIZZA

Steps:

• Heat oven to 500°F.
• Brush 1 Tbsp. oil onto bottom and up side of 12-inch cast-iron skillet.
• Pat dough into 12-inch round on lightly floured work surface. Lightly press dough onto bottom and up side of skillet. Spread pizza sauce onto dough on bottom of skillet; top with remaining ingredients.
• Bake 20 to 25 min. or until cheese is melted and edge of crust is golden brown. Remove from oven. Brush edge of crust with remaining oil. Let stand 5 min. before cutting to serve.

CAST IRON DEEP DISH PIZZA

Steps:

• The Dough
• Combine the yeast in the water with the honey and let sit while you prepare the rest of the dough In a large bowl add the flour, cornmeal, and salt. Make a well in the middle of the flour and add olive oil to the water and add to the flour. Stir until combined. Place on a well-floured counter and Knead for 5-10 mins until it is not sticky and springs back. Place into a well-oiled large bowl cover with a towl and let rise at room temperature for 1 hour.
• Sauce
• Empty the can of tomatoes into a mixing bowl and crush the tomatoes with your hands, leaving them just a little chunky. In a saucepan over medium-high heat, add the Add the Add all the ingredient. Simmer on a low, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.
• Pizza
• Preheat oven to 425 Degrees F
• Oil and sprinkle a cast iron pan with cornmeal
• Take the pizza dough and stretch it out to fit a 12 inch cast iron pan. Place your Mozza on the bottom followed by the sausage and then the pizza sauce. Top with a little more Mozza if you like and Place in the oven for 25 mins.
• Remove from oven after 25 mins and loosely cover with tin foil and return to the oven for another 20 mins. Do this to prevent the top from burning while the dough cooks all the way.
• Let cool for 10 mins and Enjoy!

CAST IRON PIZZA

Steps:

• Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 tablespoon olive oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap, while preparing the toppings.
• Carefully lay dough inside a well seasoned cast-iron skillet, using your fingers to help extend dough all the way to the edges. Season with salt, crushed red pepper flakes and crushed garlic and drizzle remaining olive oil on top.
• Place the cast iron pan in the preheated oven until crust is lightly golden brown, about 5 minutes.
• Remove skillet from the oven, spread marinara over entire dough surface. Top with mozzarella cheese, mushrooms and red onions. Return skillet to the oven and bake on the top rack until crust is deep golden brown around the edges and cheese is bubbly, about 10 minutes. Let cool 5 minutes, then top with sundried tomatoes and basil.

HOMEMADE CAST IRON SKILLET PIZZA

Steps:

• Preheat the skillet: Preheat oven to 500F. Place cast iron skillet in oven while it preheats. Note: the hotter the pan, the crispier the pizza!
• Shape pizza: Form into 10x10-inch circle (unless your skillet measurements are different).
• Assemble pizza in hot skillet: Tip: before you remove skillet, make sure your pizza shapes are prepared and toppings are ready, you do not want your pan to cool down. Carefully remove hot skillet from oven. Very carefully use a wad of paper towels/napkins to spread oil in hot skillet. Carefully place dough circle in pan and adjust to fit edges (picture #2 & #3).
• Add the toppings: Spread a thin layer of pizza sauce while leaving room for crust to form (you do not need to form crust - it rises on it's own). Sprinkle generous amount of mozzarella & parmesan cheese overtop.
• Bake pizza: Bake uncovered for 14-16 minutes - cheese should be bubbling, browned, and crust should be golden brown. When pizza is finished, use a utensil to carefully slide pizza from skillet onto a cutting board. Top with fresh basil and red pepper flakes if desired. See notes for extra toppings. Repeat baking process with additional dough to make second pizza or use 2 pans at a time. I have found the pizza to get crispier as the baking process continues and the pan gets even hotter. Enjoy!

HOMEMADE CAST IRON SKILLET PIZZA

Steps:

• Preheat the oven to 450 degrees.
• If you want a Pizza Hut / Round Table style pizza, lightly coat the cast iron skillet with olive oil. Otherwise, place the cast iron skillet in the oven for 30 minutes to preheat.
• Meanwhile, divide the pizza dough into two. Pound one piece of the dough into a circle about the size of your cast iron skillet.
• Very carefully place the dough into the cast iron skillet and press the dough out so that you get a lip around the edge for the crust. Please work carefully as a preheated cast iron skillet will be hot!
• Smear about 1/4 - 1/2 cup of sauce on the bottom of the pizza.
• Top with the appropriate toppings and bake in the oven for 20-25 minutes, or until the cheese is bubble and the crust is golden.
• Repeat with the second round of dough.
• Enjoy your homemade cast iron skillet pizza!

CAST IRON PIZZA (PIZZA HUT PIZZA RECIPE)

Steps:

• Combine flour, water, yeast, salt, and olive oil in the bowl of a stand mixer. Mix with the paddle attachment for 30-45 seconds, just until everything comes together in a shaggy dough. This can also be done by hand with a spoon by stirring for 1 minute. Scrape down sides of bowl to gather the dough into a rough ball, then cover loosely with a piece of plastic wrap and let it rest for 5 minutes.
• After 5 minutes, use wet hands to stretch the dough out, pulling from the bottom, and laying it over the top of itself, sort of folding it in half. Rotate the bowl 90 degrees and repeat the motion of stretching the dough out and folding it on top of itself 3 more time for a total of 4 folds. If the dough is sticking to your hands, moisten them again or use a wet bowl scraper to scrape the dough away from the side of the bowl so you can pull the dough from the bottom. Cover and let rest for another 5 minutes.
• Repeat the process of making the four folds, then covering and resting for the dough for 5 more minutes between each set of folds, three more times, for a total of four rounds of folding that take the place of kneading the dough. After that, cover with plastic wrap and let rest for 40 minutes at room temperature before sticking the dough in the fridge to slowly rise overnight. Let the dough rise at least 12 hours, but up to 72 to develop flavor.
• Three hours before you want to serve the pizza, take the dough out of the fridge. Divide the remaining olive oil between two 10" or 12" cast iron pans (2 tablespoons per pan), swirling to coat the pans well and using your fingers to use some of the oil to grease up the sides a bit as well. If you don't have a cast iron pan, another oven-safe skillet, 10-inch cake pan, or even a 9x9-inch square baking dish will work.
• Divide the dough between the two pans, turning to coat both sides with oil. Gently press the dough towards the edges of the pan, dimpling it with your fingers as you do so. If the dough shrinks back, that's okay. Let it rest for 15 minutes, then stretch it again until it reaches the sides of the pan. If it still doesn't reach the edges, give it a final 15 minutes rest and then stretch it one more time.
• Cover the crust loosely with a piece of plastic wrap and let it rise at room temperature for 2 hours. 30 minutes before baking, preheat the oven to 550 degrees F (or as hot as your oven will go).
• Top each pizza with about 1/2 to 3/4 cup of pizza sauce, spreading it all the way to the edges of the crust. Sprinkle with the shredded mozzarella cheese all the way to the edges of the pizza to create a caramelized edge crust. Top with the your favorite toppings and sprinkle each pizza with parmesan cheese.
• Bake on the bottom rack of the oven for 12 to 15 minutes until the cheese is bubbling and the bottom and edges of the crust are golden brown. You can use a metal spatula to lift and check the bottom. If your oven doesn't go all the way to 550 degrees F, you will need to increase the baking time to more like 18 to 20 minutes for a lower temperature like 450 degrees F.
• Run a knife around the edges to keep the cheese from sticking as it cools, but let the pizzas rest for 2 minutes. Use a metal spatula to slide the pizzas out of the pans onto cooling racks so the crust stays crisp. If you leave the pizzas in the pan too long, the crust will start to go soggy. Slice and serve.

CAST IRON SKILLET PIZZA

Steps:

• Combine the flour, yeast and salt in a medium mixing bowl
• Slowly pour in the cold water and stir until it is combined well (the dough will not be shaped into a ball)
• Place plastic wrap on the bowl and make sure it is tightly covered
• Place bowl on your counter and let the dough rise for about 12-18 hours until it looks about double in size (the dough will spread out and have have pitted marks in it)
• Remove plastic wrap and then sprinkle 1 1/2 teaspoons of flour into dough and stir
• Place olive oil in a 10" skillet being sure to do the sides as well
• Place the dough in the skillet and use oiled fingers to spread it out to the edges (it might not completely spread to edge but that is OK)
• Place a large plate on the skillet and let rise about 90 minutes to 2 hours
• Preheat your oven to 500 degrees
• Remove the plate and top with the sauce, cheese and pepperoni (I microwaved the pepperoni for 20 seconds to get some of the grease out as noted where I found the recipe below)
• Turn a stove top burner onto medium high and cook pizza for 3 minutes on burner
• Then place in oven and bake for about 14-16 minutes until the top is golden brown
• Remove from oven and enjoy!

CAST IRON PIZZA

Steps:

• Pre-heat oven to Broil
• On a lightly floured surface, separate pizza dough into two equal halves
• Begin heating a 10 inch Cast Iron Skillet on Medium-High heat
• Roll out first half of pizza dough to about 10 - 11 inches wide
• Skillet should be steaming hot, turn off and immediately place pizza dough in skillet
• Add 1/4 cup of Simple Tomato Sauce
• Add 4 ounces of mozzarella torn into pieces
• Using oven mitts, place skillet into oven
• Cook pizza for 5 minutes or until cheese is melted and crust is a golden brown color
• Remove from oven and transfer to plate
• Tear fresh basil and add to the top of pizza
• Repeat with second half of pizza dough
• Slice, serve and enjoy!

CAST IRON PIZZA

Steps:

• Add yeast to water, stir, and let sit until yeast is dissolved.
• Add flour, salt, and sugar to a bowl, and mix together.
• Add yeast water, oil, and butter to flour mixture and mix together until a dough ball starts to form. (At this point, I usually take the dough in hand and try to work in any loose flour that is still in the bowl, but I try not to work the dough too much.)
• Set dough ball in bowl, and cover top of bowl with warm, damp paper towel.
• Allow the dough to rise (I usually shoot for 30-45 minutes.)
• When dough has risen a bit, punch it down.
• Divide dough into 3 pieces.
• Flatten one of the sections of dough on a floured board or surface. Use a rolling pin if needed.
• Place dough in cast iron pan, and shape to fit bottom of pan.
• Allow dough to rise for 10-15 minutes more.
• Place cast iron pan in oven and bake crust just until the top starts to harden.
• Remove pan from oven, flip crust, and cover with cheeses and toppings of choice.
• Return to oven and continue baking until cheese is melted and beginning to turn golden brown.
• Remove from oven and cool for a few moments.
• Work a spatula around the outside edge of the pizza, then slide it under the crust and gently lift up. The pizza should come out pretty easily.
• Place on cutting board, cut, and serve. Enjoy!

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices and serve.

CAST IRON DEEP DISH RECIPE (CHICAGO-STYLE!)

Steps:

• Set out a large 12-14 inch deep-dish cast iron skillet. Brush the skillet with olive oil, then sprinkle the bottom with cornmeal. Flour a clean work surface and roll the pizza dough out into a circle, 2 inches wider than the bottom of the skillet. (So a 14-inch circle for a 12 inch skillet.) Move the crust to the skillet and press the dough around the sides of the skillet. Let it rest while you make the sauce.
• Preheat the oven to 425 degrees F. Move one rack to the lowest position.
• Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon as it browns. Once cooked, turn off the heat and set aside.
• Set a medium saucepot over medium heat. Add the butter, chopped onion, and garlic. Sauté for 3-4 minutes to soften. Then add in the crushed tomatoes, Italian seasoning, sugar, and salt. Simmer for 5 minutes.
• Spread the shredded cheese in an even layer over the bottom of the pizza crust. Cover the cheese with the cooked sausage. Gently pull the edges of the pizza crust up the create a rim around the fillings. Then spread the chunky tomato sauce over the sausage.
• Bake on the lowest rack for 25-30 minutes, until the edges are golden-brown.
• Once out of the oven, sprinkle the top with parmesan cheese and parsley. Cut and serve.

CAST IRON SKILLET PIZZA

Steps:

• Place a 9 inch cast iron skillet inside the oven. Heat oven to 500 degrees with the skillet inside.
• CAREFULLY remove the skillet from the oven and spread the oil in a thin layer across the pan.
• On a lightly floured surface, work pizza dough into a 9-inch circle.
• Gently place crust inside of the cast iron skillet.
• Spread sauce in an even layer across the crust. Poke holes all over with a fork.
• Sprinkle thyme and garlic powder over the sauce.
• Add cheese and bake for 15-20 minutes or until the cheese is melted and the edges of the crust are dark golden brown.
• Broil for 1-2 minutes or until the cheese starts to get dark golden brown spots.
• Sprinkle with Kosher salt and garnish with fresh basil leaves. Slice and enjoy!

DEEP DISH CAST-IRON PIZZA BY FOOD STORAGE MOMS

Steps:

• Preheat the oven to 450 degrees. Pour one tablespoon of oil to coat each cast-iron pan. When the oven is preheated place both oiled pans in the oven for 10-12 minutes. Preheating the cast-iron pans is what gives you the crispy pizza crust. Please do not skip this step! While heating the pans in the oven, roll out the pizza dough. Because these are relatively small pizzas you can use your hands to stretch the dough and pat it into a circle. Gather your sauce, cheese, bacon, and any other toppings. Have them ready to go so you can work quickly once the hot pans come out of the oven. Once the pans are preheated, remove them carefully. Place the pans on a heat-safe location. Place the dough in the pans. For extra pizzazz, line the edge of the dough with bacon strips. This will cook to a perfect crunchy consistency while the pizza bakes. Now, add half the sauce to each pan, half the cheese, and any other toppings you desire. Return to the hot oven and cook for 12-15 minutes or until the cheese melts. You will love this recipe, serve hot from the skillet. Serve this right out of the cast iron for a pizzeria style feeling.

CAST IRON PAN PIZZA RECIPE (PIZZA HUT COPYCAT!)

Steps:

• In a large bowl, add 1 and 1/2 cups warm water and 3/4 teaspoon active dry yeast. (Instant yeast can also be used.) The water should be warm but not hot, about 105-110 degrees F. Stir in the yeast and let it sit for 5 minutes until it is dissolved. It will not be bubbly, but make sure to stir any lumps of yeast so that the mixture is uniform before moving on.
• Use a scale to add 14 ounces of bread flour* to the bowl. If you don't have a scale, carefully measure out 3 cups plus 1 tablespoon bread flour by spooning the flour into the measuring cup and leveling off the top. It is important to measure the flour precisely for this recipe. Don't be tempted to add more.
• Add in 2 teaspoons of kosher salt and stir the mixture together with a spoon. Do not knead it. Mix until it is all combined and no further.
• Use oil or nonstick spray to grease a large bowl or tupperware. Scrape the dough in and spread it out as much as possible. Cover loosely with a lid or with plastic wrap. Make sure the lid is not too tight, you need some of the gases to be able to escape.
• Turn your oven on to 350 degrees F for about 1 minute, then turn the oven off. Open the door and feel the rack. If it is too hot to touch with your fingers, then leave the door open and let the oven cool a bit. You want the oven nice and warm but not so hot that you can't touch the inside with bare hands.
• Place the rising dough in the oven and shut the door. Let rise for 4 hours. After 2 hours, remove the dough from the oven, turn the oven on again for a minute, and then return the dough to the oven when it has warmed up again. Make sure it is not too hot. After 4 hours, your dough should have at least doubled in size and should be airy and bubbly.
• Divide the 4 tablespoons oil** between two cast iron skillets and swirl to coat. You can use 10 or 12 inch cast iron skillets for this recipe.*** You need two skillets because the dough rises in the pan. If you only have one skillet, you can half the recipe, or see the recipe note about using round cake pans.
• Dip your hands and the end of a rubber spatula into the oiled pans to coat well. Use the oiled spatula to divide the risen dough into two. Scrape half the dough into each oiled pan.
• Use your oiled fingers to lift up an edge of the dough and bring it toward the center. Repeat this process a few times until the dough has formed a loose ball. (see photos) Flip the ball over so the smooth side is on top and everything is completely coated in oil. Press your hand down on top of the dough and gently spread it out as much as you can toward the edges of the pan. Repeat with the other half of the dough.
• Cover each pan loosely with plastic wrap, making sure the plastic does not touch the dough.
• Repeat the oven-warming process for the second rise. Turn the oven on for about a minute, turn it off, and put the cast iron into the oven when it is warm but not hot.
• Let the dough rise in the warm oven for about an hour and a half. It should have spread to the edges of the pan completely and look bubbly.
• Remove the pans from the oven and keep in a warm place. Preheat your oven as hot as it will go, 550 degrees F if possible. Let the oven preheat for at least 20 minutes to make sure it is seriously hot. Arrange the oven rack in the lower third of the oven. If you have a pizza stone, place it on the rack.
• Meanwhile, top the pizzas. Add about 3/4 cup pizza sauce (half of a 14 ounce jar) to the top of each pizza and spread on top, all the way to the edges.
• Add a few thin slices of mozzarella to the top of each pizza, only about 4 ounces all together. (Or use string cheese if you are weird like me). You don't want to weigh down the dough too much.
• Sprinkle about 1 and 1/2 cups of shredded mozzarella on top of each pizza.
• Divide the pepperoni between the pizzas. Remember not to add too many so you don't weigh down the dough.
• Sprinkle each pizza with a tablespoon of shredded parmesan cheese.
• When the oven is super duper hot, put the pizzas into the hot oven, on the pizza stone if you have one. Bake the pizzas for about 9-12 minutes. The pizza is done when the edges are starting to look brown and the cheese on top is becoming golden. The surest way to test for doneness is by lifting the edge of the pizza with a metal spatula to make sure that the bottom of the crust is a deep golden brown.****
• Remove the pizzas from the oven and let set for 2 minutes. Then use a spatula to slide under the pizza and edge them out onto cooling racks. This helps ensure that the crust stays crispy. Let the pizzas cool on the racks for a few minutes, then slide onto cutting boards, slice and serve.

CAST IRON SKILLET PIZZA

Steps:

• In a stand mixer, combine water, dry yeast packet, and sugar in a mixing bowl. Let stand for 5 minutes.
• Add flour and salt, gently stirring to combine. Using a dough hook attachment, knead the dough on low speed (about 3 minutes) until the dough clings to the hook and is slightly rubbery to the touch. If it sticks to your fingers, add flour one tablespoon at a time until it becomes less tacky.
• Let rise for 1 1/2 to 2 hours. Cut in half at the end of that time and reserve the other half for later use.
• Preheat oven to 475º F.
• Roll the dough out into the shape of your skillet, leaving the edges slightly thicker. If your skillet hasn't been seasoned since your last cleaning, add a drop of avocado or olive oil.
• Spread pesto evenly on the dough. Sprinkle minced garlic around the center. Add kosher salt and half the cheese. Create a tomato and basil layer, red onion, and pepper. Finish with remaining cheese and and sea salt.
• Add garlic powder to melted butter and use pastry brush to brush on the edges of the pizza. Sprinkle with a little extra sea salt.
• Bake for 20 - 25 minutes, or until crust turns a slight golden brown and the cheese bubbles with bits of crispy brown on top.
• Allow to cool before removing from skillet and cutting. Return sliced pieces to skillet for serving, if desired.

CAST IRON PIZZA

Steps:

• To prepare your pizza dough, add your flour, sugar, salt, Italian seasoning and yeast into a large bowl, and whisk to blend; slowly drizzle in the water and the olive oil, and using a wooden spoon (or even your clean hands), mix together for 1-2 minutes until the dough comes together to form a sticky ball; cover the bowl with plastic wrap and allow the dough to rest for 5 minutes.
• After 5 minutes, you will do the "fold-over" technique with the dough: place your hand into the bowl on the side of the dough as if you're going to lift it out, but instead, pull the dough up and over itself, turning the bowl 90 degrees with each turn, for a total of 4 fold-over turns; allow the dough to rest 5 minutes.
• Once again, do another round of folding the dough up and over itself, turning the bowl 90 degrees with each fold-over, for a total of 4 fold-over turns. Allow the dough to rest again for 5 minutes.
• Do this fold-over technique for a third time, allow the dough to rest again for 5 minutes, then do it once more for a fourth and final time.
• Cover the dough and allow it to rest for 40 minutes at room temp, then place into the fridge for at least 12 hours, or up to 72 hours.
• When ready to bake your pizza, remove the pizza dough from the fridge about 2 1/2 - 3 hours beforehand; drizzle about 2 tablespoons of olive oil into your cast iron skillet and grease it well, then add the dough in and turn it to coat both sides in the oil.
• Gently press the dough towards the edge of the skillet, dimpling it with your fingertips, until it reaches the edge (if the dough shrinks back, allow it to rest for 15 minutes, then try again; repeat if necessary).
• Once you have your pizza dough pressed all the way to the edge of your skillet, cover in plastic wrap and allow the dough to proof for 2 hours in a warm spot in your kitchen, slowly puffing up.
• About 20-30 minutes before baking, preheat your oven to 450°, and place your oven rack on the lower third section of the oven.
• Once the oven is hot, top your pizza by sprinkling about 1 cup of the cheese onto the pizza dough all the way to the edges (it'll bake into the edges of the crust), then dollop spoonfuls of your sauce over the cheese; next, sprinkle over another 1/2 cup of the cheese (reserving the remaining 1/4 cup), and add the browned sausage and olives in a single layer.
• Place the pizza into the oven to bake for about 20 minutes; then, remove the pizza and sprinkle over the reserved 1/4 cup of cheese, and place the pizza back into the oven for 2-4 minutes more until that cheese is melted and the pizza is golden on top, as well as golden-brown underneath when lifted slightly with a spatula.
• Remove the pizza from the oven and carefully run a knife along the edges to release any baked on cheese for easier removal; allow the pizza to rest in the skillet for 5 minutes.
• When you can handle the pizza, carefully lift it out of the cast iron skillet and place it onto a cutting board; then, cut into 8 wedges, sprinkle with fresh basil, and serve.

VEGAN CAST IRON PIZZA

Steps:

• Preheat oven to 475 degrees F
• On a clean, dry surface throw about 2-3 pinches of all purpose flour to cover your surface. Place about 1/2 to 3/4 of your pizza dough on top of the flour and stretch it out until its about the same size of your skillet.
• Place about 1 tablespoon of olive oil on your skillet and spread around the bottom and the sides. Place your dough inside the skillet.
• Heat your skillet on the stovetop on medium-high heat for about 3 minutes or until the bottom begins to slightly brown. While you're waiting for the bottom to crisp, spoon on some pizza sauce and spread around leaving about 1 inch for the crust. Add small dollops of the vegan cheese and roasted cherry tomatoes.
• Transfer the skillet to the oven and bake for 10-14 minutes. Remove from the skillet and place on a cutting board. Let rest for at least 5 minutes before slicing it--trust me, it will burn your mouth otherwise!
• Top with chopped basil, a little salt and pepper and enjoy!