Light Chicken Parmesan

Now that I have to stay at work a little later in the evenings, I am constantly looking out for quick meals so that I won't be eating dinner at midnight. I found this last week and it stuck out because of how it was a lightened up version of a classic, but once I made it, I realized how incredibly quick and easy it is to prepare. It was especially quick for me because I cheated and instead of using canned tomatoes, I finished up the rest of my roasted garlic tomato sauce from TJs which meant I had this prepped and cooked in about 20 minutes. See! Rachael Ray isn't the only one with the grip on quick meals (in case you haven't been able to notice, I kinda can't stand Ray Ray). Serve this with a nice green salad and you have a great dinner that is tasty and satisfying. This is something that also looks fancier than it is so it would be great to serve at a dinner party. I really think the roasted garlic tomato sauce gave it an extra something, but I think it would be great with any tomato sauce. A spicy arribiata sauce would be amazing I am sure.

Switching gears, I am looking to make a few changes to the design of this site. If anyone has tips on how to make a three column format, please send them my way. Also, are there any features that you readers would like to see? Email suggestions to dishingupdelights [at] gmail [dot] com. Thanks and happy hump day!

Light Chicken Parmesan
(Adapted from Everyday Food)

Makes 2 servings

1 slice whole-wheat sandwich bread, torn into pieces
1 1/2 teaspoons grated Parmesan cheese
Coarse salt and ground pepper
1 tablespoon all-purpose flour
1 egg
2 boneless, skinless chicken breast halves
1-2 tablespoons shredded part-skim mozzarella
8 ounces of your favorite tomato sauce

Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg in a third shallow bowl, and beat with a fork until frothy.

Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.

Meanwhile, in a large skillet add the tomato sauce and lightly season with salt and pepper. Simmer until the sauce is warmed through, about 3-4 minutes. Serve chicken with a generous amount of tomato sauce.

Roasted Vegetables with Balsamic Vinaigrette

Thank you guys for the well wishes yesterday. So far the week is starting off alright so I guess we just have to wait and see what the next few days bring. Unfortunately this season goes through April so unless someone offers me my dream job tomorrow, you may be hearing more gripes from me soon. One thing I won't be complaining about is this dish. It's delicious. I originally intended to make it with the asparagus called for in the original recipe, but asparagus was the one thing I forgot to pick up at the farmers market. Luckily I already had the broccoli and green beans at home so I decided to use my local produce instead of something that could have potentially been picked by slaves. I know those of you not in perpetually sunny California don't always have access to these types of vegetables in the dead of winter, but I hope you are making an effort to know where your food is coming from and who is doing the picking...ok, I will get off my soap box for now. Try this salad. It only takes a few minutes to prep and cook and it's really delicious. I only used a small amount of olive oil in the vinaigrette because I tossed the vegetables in oil and didn't want to over do it. The balsamic adds a nice tang and roasting the vegetables for even a short time cooks them just enough. The tomatoes I used were particularly sweet and juicy so it made this even better.




Roasted Vegetable Salad with Balsamic Vinaigrette
(Adapted from For the Love of Cooking)

1 bunch broccoli florets
1/2 pound (approx) green beans, trimmed
1 pint grape tomatoes, cleaned and halved
Extra virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees. Lightly spray a foil lined baking sheet with cooking spray. Toss the vegetables with olive oil and season with salt and pepper. Roast 5-7 minutes until fork tender.

In a small bowl, mix together the balsamic with 2 teaspoons olive oil. Season with salt and pepper. Spoon the vinaigrette over the vegetables and gently toss to combine. Serve immediately.

Carrot Fennel and Orange Soup

Just another manic Monday! Did you guys have a good weekend? I have a secret. In the last week or so I have succumbed to work stress. I'm not sleeping regularly, I haven't been eating properly and when I do eat, it's mostly stuff that's not so great for me. To make matters worse, I have totally fallen off the workout wagon and we had a super decadent potluck over the weekend. Of course the potluck was to celebrate a very happy occasion so I can't really complain about it, but my body is definitely asking me to be nicer to it. I did do a yoga workout on Saturday that I am still feeling, but I know I need to put some better eats into my bod and immediately. When I was searching through recipes to make this week, I knew this one would be one of the first. It's so simple. The biggest effort comes from peeling carrots. If you're like me and don't have an immersion blender, transferring the soup to a regular blender also takes a smidge of effort. It's totally worth it because it's really tasty and surprisingly filling. The best part, it's relatively low in fat per serving and you're getting tons of veggies and a nice vitamin C kick from the orange. You should have seen me yesterday. I still managed to get up and go to the farmers market despite having gone to bed at 3AM, but after I got home, I decided to lay down for a nap. I didn't actually sleep, but by 8 I was completely wiped out. Not such a good way to end the weekend if you ask me. Luckily, I had just enough energy to make this soup and now I have a way healthier lunch to bring to work today than a Gardenburger with cheese...and fries.

Carrot Fennel and Orange Soup
(Adapted from Taste of Pace)

Makes 2-3 servings

1 1/2 pounds (approx) carrots, peeled and sliced
1 fennel bulb, stalk removed and bulb thinly sliced (reserve fronds for garnish)
2 teaspoons olive oil
3 cloves garlic, minced
3 cups vegetable or chicken stock (I used chicken)
Kosher salt and freshly ground pepper
Zest and juice from 1/2 orange
3 tablespoons plain yogurt (I used nonfat)

Heat a large pot over medium heat and add oil. Add the fennel, carrots, and garlic, season with salt and pepper and saute until softened 5-10 minutes. Add stock and season with more salt and pepper if necessary. Cover the pot and simmer about 20 minutes until the vegetables are softened. Remove the soup from heat and stir in the orange juice, zest, and yogurt. Taste and season with salt and pepper if necessary. Puree the soup with an immersion blender (or in a regular blender) until smooth. Reheat if necessary and serve warm, garnished with fennel fronds.

Daring Bakers: Chocolate Valentino

Would you guys believe me if I told you that I am not perfect? I know, I know...hard to believe, but it's true.


The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This is my sixth challenge as a Daring Baker. It was bound to happen. I almost feel embarrassed that I FAILED this challenge. I mean, how can you screw up something with only three ingredients? I should have failed at the challenge that had eleventy thousand ingredients. Not this. Oh well, at least I had ice cream to make me feel better.



In case you were wondering, a chocolate Valentino is a flourless chocolate cake. We were also challenged to come up with an ice cream accompaniment. I decided to make the cake for my friend's Oscar party. It didn't take very long, but the part where I failed was overwhipping the egg whites. It even says in the recipe. "Do not overwhip the egg whites". You want to know what happens when you overwhip the egg whites? You get a dry, inedible cake which eventually will be introduced to the trash can. There was no way I could serve this at the party. Lesson learned...DO. NOT. OVERWHIP. EGG. WHITES!

If you missed it, the ice cream (star anise and vanilla bean) recipe is here. Many Daring Baker's cakes turned out beautifully. Visit the blogroll and check them out!


Chocolate Valentino
(From Chef Wan's Sweet Treats: 240 Pastry Recipes from Asia's Most Flamboyant Food Ambassador)

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
1/2 cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

Separate the egg yolks from the egg whites and put into two medium/large bowls.

Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C for 25 minutes until an instant read thermometer reads 140F/60C.

Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. Cool cake on a rack for 10 minutes then unmold.

Honey Whole Wheat Scones

Warning, this post contains Top Chef finale spoilers. If you haven’t watched the episode, come back after you have. You’ve been warned.


How pissed were you about Hosea winning TC 5? I normally prefer to not comment on the show and leave it up to the experts, but last night’s finale made me so mad, I actually yelled at my TV for about ten minutes after it ended. After the departure of my favorite Italian, I didn’t really have a favorite, but I would have been fine with Stefan who, let’s face it, as cocky as he may be, cooked some pretty amazing food…or even googly eyed Carla who fought her way to the top three with her crazy expressions and cooking with love. I actually think it is quite unfair for the judges to base the decision on who should be Top Chef on just one night of cooking. It kind of negates the fact the cheftestants have been cooking their hearts out for however many weeks. They should change the name of the show to Top Chef…of that night. Ugh. Ok, enough ranting. Remember when I told you guys about this cool tool I recently discovered which has been really amazing in helping me plan my weekly meals. Well, sometimes recipes still sneak their way into my week even though I didn’t plan them. After a particularly stressful pilot season day yesterday, I knew I was going to have to take the edge off with a glass of wine and some good ole arm work of cutting butter into flour. Of course those calming influences were completely ruined from watching TC and my stupid internet going out. Seriously, is anyone else in LA having the same problem of Time Warner cable going out every day around 8:30-9? It is becoming the most frustrating thing to deal with. Last night it lasted for two hours! I should get at least a month free with all the headaches it has caused.

Just call today, Rant Thursday.


I’m not sure how I found this recipe, but I am so glad I did. I am trying to add a little more whole grain to my life so I did this with half whole wheat flour. I also added a pinch of cinnamon for a little something extra. The only sweetness in this recipe comes from the honey so these are a very mild type of scone that go perfectly with strawberry preserves. I am fond of the no pectin variety from Harry’s Berries in Oxnard, CA (think globally, act locally). They are also really good with a piece of cheese (don’t knock it till you try it). I'm a little tired and very stressed this week, so I apologize that it's taking me longer to reply to comments and visit your blogs. Thanks for understanding!


Honey Whole Wheat Scones
(Adapted from The Repressed Pastry Chef)

1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
One or two dashes cinnamon (optional)
4 tablespoons cold, unsalted butter, cut into pieces
3 tablespoons honey
1 cup heavy cream

Preheat the oven to 400 degrees.

Combine flours, baking powder, salt and cinnamon. Cut in the butter until crumbly. In a small bowl whisk together the honey and the cream, add to the dry ingredients and mix with a spoon until just combined.

Lightly flour a work surface and form the dough into a circle. Cut into eight triangle-shaped pieces and place on a baking sheet lined with parchment paper.

Bake 15-20 minutes or until golden brown on the top. Cool for 5 minutes in pan and then transfer to a rack and cool for another 5 minutes. Serve warm

Roasted Poussin with Braised Romaine

The lovely guy at the farmers market who sells me my amazing eggs also sells these little poussins. A quick search of poussin recipes lead me to this one featured in the New York Times as adapted from the Bar Room at Modern. As I said last week, during these tough economic times, going out to restaurants is becoming less of a reality so finding easy meals to recreate at home for far less is becoming more of a necessity. This is a really good dish. It was my first time preparing a poussin (which, naturally, I did incorrectly...I mean, the day I actually prepare a dish correctly is the day I win a thousand bucks!). This is a delicious recipe and it's fairly straightforward, but in all honesty, I think this is something I would rather go to the restaurant and order. I think something kind of got lost in translation in the home version. I can't quite put my finger on what was missing, but I don't think it was as good as it could have been. This was my first time eating braised romaine, and I really enjoyed it. The dressing is kind of like a warm Cesar salad dressing and really flavorful. In laziness, I left out the shaved Parmesan, but I didn't miss it. Again, this is a really good dish, but it takes some time (I had to cook my poussin longer because I didn't de-bone it), so this could just be something I would order for lunch next time.


Roasted Poussin with Braised Romaine
(Adapted from The Bar Room at Modern as found in the New York Times)

Makes 2 servings

Extra-virgin olive oil
1 poussin, 1 pound (or substitute one-pound Cornish hens), halved and boned except for the wing
1 romaine hearts, split lengthwise
1 teaspoon salted cured anchovy, rinsed, filleted and diced
1/2 - 1 teaspoon minced garlic
1/2 cup rich chicken stock
Fleur de sel and freshly ground and cracked black pepper (I used Kosher salt)
1 teaspoon Dijon mustard
6 seedless, skinless segments of lemon
2 tablespoons extra virgin olive oil
1 ounce shaved Parmesan, for serving (optional)
Lemon wedges for garnish, optional

Preheat oven to 375 degrees. Place a large ovenproof skillet over high heat and add 1 1/2 teaspoons olive oil. Add poussin halves skin side down and sear until well browned. Transfer pan to oven and roast until skin is crispy, 5 to 7 minutes.

While poussin roasts, place a large heavy skillet over high heat until very hot. Add 1 1/2 tablespoons olive oil. When oil is hot, add romaine hearts cut side down and press with a spatula until well browned. Turn hearts over and add anchovies and garlic. Add chicken stock and stir, scraping pan bottom, until stock is reduced by half. Remove pan from heat and use tongs to transfer romaine to a platter lined with paper towels. Season to taste with fleur de sel and ground pepper; reserve pan.

Preheat broiler. Leaving poussins skin side down, brush them with mustard and broil until lightly browned, about 2 minutes. Remove from heat and keep warm. Return skillet to medium heat. Add lemon segments and allow sauce to reduce to a glaze. Remove from heat and whisk in olive oil.

To serve, spread romaine across a large serving platter. Place a couple of shavings of Parmesan over each piece of romaine, and arrange poussin over top. Drizzle sauce around platter and over poussin. Sprinkle with cracked black pepper to taste, and, if desired, garnish with lemon wedges. Serve hot.

French Red Onion Soup

I think I have mentioned it before, but I can't sit still and do just one thing at a time. On Sunday while I was watching the Oscars, I was Twittering and I was also making this soup. I find I can be much more productive this way. Do you guys multitask like this or am I just strange? I love French onion soup, but I don't often find myself with hours to spend over a pot of caramelizing onions. I know it is not traditional to use red onions in this kind of soup, but trust me, it's really good. Since I wasn't sure if my bowls were broiler-safe, I did the toasts on a sheet pan lined with foil. Watch them closely, they really only take a minute or two. Since I didn't want to have an entire baguette for myself, I sliced up a french role. The soup has great flavor and went perfectly with the bread and cheese. This is great, warming food that won't make you feel guilty (just go easy on those cheesy toasts).


French Red Onion Soup
(Adapted from Gourmet, September 2008)

1 cup reduced-sodium chicken broth
1 cup water
1 whole star anise
3 black peppercorns
1 lb red onions, sliced (I used a little over a pound)
1 tablespoon olive oil
Kosher salt
2 tablespoons dry red wine
Baguette or french roll, sliced
Grated Gruyere or Manchego

Bring broth, water, spices, and 1/4 tsp salt to a boil. Remove from heat and let steep 15 minutes.

Meanwhile, cook onions in oil with a pinch salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with additional salt if necessary.

Preheat broiler.

Place baguette slices on a baking sheet lined with foil and sprinkle each with some of the cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

Star Anise and Vanilla Bean Ice Cream

Oh yes, you read that title correctly. I made star anise and vanilla bean ice cream. I forgot to mention this last week when I made the yogurt sorbet, but one of my 101 goals was to purchase an ice cream maker and make unique ice creams with it. Well, here is another. One of my favorite LA haunts, Cube, recently had a sale and I could not pass up the opportunity of getting some amazing spices at ridiculously cheap prices (haha, I rhymed). I got some star anise, whole cloves, and herbs de Provence for less than 2 bucks an ounce each which is far less expensive than the grocery store price. Plus, they came in really cute packaging. I wasn't planning on making this ice cream. I was actually planning on doing something else, but in a search for what to make with star anise, I came across this and could not pass it up. I dirtied quite a few dishes to make this recipe, but it was so totally worth it. I can't get enough of this ice cream. The anise taste is quite strong and the vanilla bean adds a nice mild flavor. I am just discovering the softer texture of homemade ice cream and I think this ice cream works well as a homemade treat. This is quite the addictive dessert.


Star Anise and Vanilla Bean Ice Cream
(From The Spice House)

2 cups whole milk
1 vanilla bean
2 tablespoons whole star anise
3/4 cup sugar
4 egg yolks
3/4 cup heavy cream

Add the vanilla bean and star anise to the milk. Heat to boiling, cover and remove from heat. Let sit for 20-30 minutes. Scrape the vanilla pod and add the seeds to the milk. Strain the milk through a sieve to remove the star anise.

Beat the egg yolks with the sugar, until thick and pale. Temper the yolks with the warm milk, being careful not to cook the eggs.

Heat the mixture on medium-low heat, stirring constantly. Do not boil. Bring to a consistency that coats the back of a wooden spoon. Remove from heat, strain again, and stir until cool.

Whip the heavy cream to light peaks. Fold whipped cream into the cooled custard and freeze in an ice cream machine according to manufacturer's instructions.

Baked Shrimp Scampi

Happy Oscar day!! Are you guys watching the big show? Even though it can be a little boring, I always make time to watch the Oscars. Even before I worked in the movie and television industry, I was a huge fan of the Oscars. Have you guys seen any of the movies nominated? It's one of the first years in recent history that I have made it a point to watch all of the movies nominated for best picture. I think Slumdog will take the cake! It's amazing. I'm still not sure what I will be doing later today in celebration, but if you are looking for an idea of a nice dish to serve, look no further. If you love shrimp and garlic (and really, who doesn't?), you will like this dish. My only complaint was that it was a little heavy on the salt (and for once I measured). Other than that, I really enjoyed the flavors in this recipe. I though that since rosemary can be kind of strong, it would dominate the other flavors, but everything worked really nicely together. Of course, with all that butter, this is definitely a special occasion kind of dish, but aren't the Oscars a special occasion? Happy viewing!



Baked Shrimp Scampi
(Adapted from Ina Garten)

Makes about 3 servings

1 pound of large shrimp, peeled and deveined, tails on
1 tablespoon olive oil
1 tablespoon dry white wine
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
2 teaspoons minced garlic
2 tablespoons minced shallot (about 1 large shallot)
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh rosemary
Pinch crushed red pepper flakes
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 large egg yolk
1/3 cup panko
Lemon wedges for serving

Preheat the oven to 425 degrees, F.

Place the shrimp in a mixing bowl and gently toss with the olive oil, wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallot, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko 1/4 teaspoon salt, and 1/8 teaspoon pepper until combined.

Starting from the outer edge of a 8x8 bowl, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Egg, Ham, and Spinach Pizza

So guess what I did a few days ago? Made more balls of pizza dough!! This time I used the whole wheat dough recipe from 101 Cookbooks and I added a couple tablespoons of chopped rosemary to the mix. I mostly made the dough because I knew I was going to be making this pizza. I'm really glad I made it because it's really, really, really delicious. It's an Ellie Krieger recipe and it definitely doesn't taste like you are eating lighter. Some of the spinach got a little crispy and it reminded me of the spinach chips I recently saw on Andrea's Cooking Books (I haven't actually tried the recipe yet, but they look so good!). I only cracked one egg onto this for two reasons, one I was just making it to have right away and didn't feel like having more than one egg and secondly, the one egg I cracked was a semi-fail! Oh yeah, it looks good in the picture, but you don't see my baking sheet with egg white dripping down it. I think next time I will do the eggs either in the center or cook them separately and place them on the pizza. The dough was really good too. Kind of like a crisp cracker which is exactly how I like my pizza dough. I loved the herbs in it too.


So now I need your help! I have five more balls of rosemary pizza dough. What other combinations would you like to see?


Egg, Ham and Spinach Pizza
(Slightly adapted from Ellie Krieger)

Serves 4

1 unbaked, whole wheat pizza crust (recipe below)
4 cups baby spinach leaves
Olive oil for drizzling
Kosher salt (optional)
3 slices prosciutto, roughly torn
1/2 cup freshly grated Parmesan
2 garlic cloves, thinly sliced
4 eggs (if making for four people)

Preheat oven to 450 degrees F. Place the pizza dough on the back of a baking sheet sprinkled with cornmeal. Scatter spinach all over crust. Drizzle with oil and lightly sprinkle with salt if desired (a little will go a long way since the prosciutto and Parmesan are already salty). Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices.

White Whole Wheat Pizza Dough
(From 101 Cookbooks)

4 1/2 cups white whole wheat flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
2 tablespoons rosemary, chopped (optional, but recommended!)
Semolina flour or cornmeal for dusting

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs if using. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza, remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Top with a few toppings of your choice.