Lloyd Pans: Cheese Stuffed Crust Pizza and Pesto Kalamata Flatbread

 

Brian Hernandez tests some products from Lloyd Pans on a couple of simple recipes you can do at home or your restaurant.  

Cheese Stuffed Crust Pizza:
18 oz. db
Olive oil
Grated Parmesan
3 oz. Red Sauce
1.5 packages of Crave Farmstead Farmer's Rope
7.5 oz. Mozzarella Cheese
 
Spread some olive oil over the entire inner surface of the pan. This will give you a nice crispy fried crust on the pie. It's not to make sure the pie will come out of the pan, it's gonna do that anyways due to the PSTK coating. Take your dough, and slap it out to about 16-17 inches. This will allow the crust to come all the way up the 2 and a quarter inch wall of the deep dish pan.

Make sure the dough is snug against the bottom corners of the pan, then you can cut any excess dough from the top of the rim.  Lay your cheese rope in the edges of the dough, today we're using about  1.5 packages of Crave Farmstead Farmer's Rope cheese,  cut right  down the middle. Roll your dough edge over,  and tuck it under the cheese rope. Go along the whole pie and repeat the process. When done, go around once more pressing you finger in the crease to make sure its tightly sealed. Then brush some olive oil on the crust of the pie and sprinkle it with some grated parmesan cheese.  

Now you can sauce the pie and top it with your mozzarella.  We'll bake this at about 525 for about 10-15 minutes, or until the crust is firm and golden brown. Feel free to add some olive oil to the crust mid bake to get a nicer, deeper hue of brown.

 

Pesto Kalamata Flatbread:
16 oz. Dough Ball
2.5 oz. Pesto sauce
1.5 oz Kalamata Olives (Sliced)
1.5 oz. Feta cheese
.5-1  oz. of Arugula tossed in balsamic glaze and shredded Parmesan

We're going to take a 16 oz db and stretch it out and get it as rectangular as we can, at least 16" wide . A good trick you can do is place the pan gently upside down on the dough and cut  around it leaving about  a 1 inch edge. This will allow the dough to settle in the proper shape with enough dough to reach over the half inch raised lip of the pan.

Place the dough in the pan, then cover with your pesto sauce.  Spread your mozzarella over the inside of the flatbread, then top with your sliced kalamata olives and feta cheese. Cook for about 7-10 minutes at about 500-525 degrees.

Remove the flatbread from the pan and top it with your arugula tossed in some balsamic glaze and grated parmesan cheese, then place it on a cutting board and cut it into triangles.