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Sunday, June 8, 2014

Tomato and Cheese Pizza Cobbler



Serves 4 (at two slices each)



If you do an internet search for "Pizza Cobbler" you won't find many pizza cobbler recipes; however, you do find Buku amounts of sweet fruit cobbler recipes that look like sliced pizza. I don't know why that is. 

I bring forth my own Real, Pizza Cobbler. 

This is a real cobbler pizza without the yeast and all that sugar. It tastes like pizza! Think of it as comparing hamburger to steak :) 

It takes less than 10 minutes to prep. In one hour, you’ll have a quick, great tasting homemade pizza!

Prebake and freeze for quick individual meals later.

I will post a yummy peach or any fruit cobbler recipe next... 

Ingredients

  • ½ stick unsalted butter or 4 Tablespoons
  • 11/4 cup all purpose, self rising flour
  • ½ Tablespoon cornstarch
  • ½ Tablespoon sugar
  • 1 teaspoon parsley
  • ½ teaspoon baking powder
  • ½ teaspoon ground garlic
  • ½ teaspoon of savory (or oregano)
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • Pinch of black pepper


  • 11/4 cups 2% milk
  • 1 cup shredded low fat mozzarella (use ¼ or 1/2 of it for the top)
  • ½ cup tomato sauce (fresh, canned or jarred)
  • 3 tomato slices cut into quarters (used for the top)


Directions



Preheat oven to 350 degrees. 

In the oven, melt the butter in a 9” round pan; remove butter as soon as it is melted and set aside.


With a fork, mix dry ingredients.


Add the milk to the dry mixture, stir with a fork until thick, sticky batter forms.


Mix in the cheese (save some of that cheese for the top).


Add the batter to the butter, gently level it with a fork; don't worry about the butter separated.


Add the sauce, rest of cheese, and sliced tomatoes.


Bake 40-50 minutes. Deep golden brown is okay if you want the edges crispier!


Let it cool for about 5-10 minutes; cut and serve.



Note you could use fresh or dry herbs or other vegetables to your liking. You may want to add ¼- ½ cup of meat to the sauce too (there is enough room:).

Note 
Store any leftovers covered in foil. Keep refrigerated up to 3 days; reheat slices directly on the center rack in a preheated 350 degrees oven for 8-12 minutes (microwave not recommended). You can use the tin foil wrappers on the bottom rack, and remove the slices with that.  
If you plan to prebake and freeze it, store foiled covered slices up to two weeks, bake it initially to a light golden color.
To re-heat frozen slices, remove foil, follow directions above but re-bake it for 15-30 minutes. Time will vary depending on your oven and how many slices you have. You can test it by removing a slice, and cutting it in half to check that the center is hot. (My frozen slice takes 15 minutes to re-heat.)

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