Add the sour cream, thyme, and marjoram leaves and cook until thickened, about 1 to 2 minutes longer. Or, better yet, bake the pizza in the cast iron skillet full of bacon grease! Dehydrating meat prolongs its shelf life, allowing you to rehydrate it later or enjoy as a dried food. Make sure the sauce is spread evenly. Spread sauce on crust (if i am using my gf pizza crust i prebake the crust for a few minutes before topping) sprinkle with half of the cheese. Next, spread the cheese evenly throughout the. Heat the oil in a large skillet and sauté onions and garlic until tender, about 6 to 7 minutes. ), diced green or red peppers, spinach or kale (i cook the kale but not the spinach), mushrooms, fresh tomatoes, pineapple, olives, cooked red onion, fresh basil, and a variety of. Dehydrated bacon is also a good item. Add the flour, paprika, and pepper and cook, stirring, for 3 minutes.
Cooking time can be extended if desired by grated cheese sprinkled on top at the conclusion of the cooking process. Make a pizza in the oven: Delicate greens, like arugula and spinach, don’t need to be precooked for pizza, but hearty, leafy greens — especially those with coarse stems — need to be cooked first. Spread the sauce evenly with a spiral motion from the center outwards to the rim. Rub the grease all over your cast iron skillet and toss it in the oven with your pizza. I use pepperoni (turkey pepperoni most of the time), diced ham, cooked sausage, bacon, cooked chicken (grilled chicken makes excellent pizza! But you don’t want to put sauce on the rim to let it puff up and make a nice crust in the oven. Blanch broccoli rabe to soften the stems and tame some of the bitterness, make crispy kale for extra crunch, or sauté swiss chard! So dice up the bacon into 1/2″ pieces and put it into a pan. Community garden volunteer opportunities near manchester; Next, spread the cheese evenly throughout the.
