A community for cast iron cookware. Recipes, care, restoration, identification, etc.
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Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid.
Served with a choice of olive oil in combination with salt & pepper as well as extra tomato topping. Best cut with a very sharp bread knife.
Tomato/ mad hatter/ mozzarella?
Mad hatter is a type of pepper, shaped like a weird hat and very mild.
Ah, that sounds good!