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Ten July Favorites

Chaste Tree ( Vitex ) One of the highlights of the year is when the Chaste Tree blooms. It pains me that I don't know the name of it, but I suspect it is 'Shoal Creek' . I failed to record it, and I also do not remember where it came from. We sell a newer variety at Yard N' Garden called 'Flip Side ', which has stunning leaves of olive-green with a purple reverse.  A friend has the pale pink variety, but I don't think it is as pretty as the blue-colored flowers. This little tree is constantly covered with bees.  Catalpa bignoinoides   'Aurea' A large limb died over the winter, leaving a gaping hole. However, it is looking better after Michael raised some of the remaining limbs. It has bloomed profusely this year. Like the vitex, our best view of it is from the windows, where you get an elevated view. Heliopsis helianthoides 'Fire Twister' This perennial is doing much better after I moved it to a better location. I saw it last week in an ope...
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Cast Iron Pizza

 


We've had a lot of rain lately which means I've been in the kitchen a lot. I've been experimenting with pizza recipes and we've found one that we really like. This is from America's Test Kitchen (they have a video on YouTube demonstrating how to do it).  It is compared to the Pizza Hut pan pizza. The first time I made it, I used a regular sized cast iron pan and it was thick and tasted good. We like our pizza thin, however, and found a larger sized pan that is actually called a pizza pan. In this pan, the pizza is thin and just the way we like it. It is delicous!

Cast Iron Pizza

11 oz. bread flour
1 tsp. salt
1 tsp. instant or rapid rise yeast
8 oz. water (105-100 degrees)

Whisk together the flour, salt and yeast. Add the water and mix until the dough just comes together. Knead in the bowl for a minute and form a ball. 

Place the dough in a pie pan (or similar) and spread it out into a 7 inch circle. Spray the top of the dough with oil spray. Cover with plastic wrap and refrigerate 12-24 hours.

When ready to bake, let it sit on the counter for 30 minutes.

Spread 3 tablespoons of oil over the cast iron pan. Transfer the dough to the pan and spread it out to 1/8 from the edge. Cover with plastic and let sit for 1.5 hours. 

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees.

Cover the pizza with sauce and toppings and bake for 25-30 minutes. Transfer to stovetop and let sit for 3 minutes. Check the bottom of the pizza and if it needs more browning, cook on the oven for 3-5 minutes. 

The sauce recipe is available on the America's Test Kitchen website. However, we just use a bottled sauce and add the toppings we like.


 

 

 

 

 

 

 

 

Text and photos by Phillip Oliver, Dirt Therapy

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