Day 71: It’s a pizza and it’s a cake: it’s a hybrid

March 12, 2007


This evening we made something really strange; BBQ Sloppy Chicken Pan Pizza, which is essentially pizza topping placed atop an enormous muffin. We mixed two boxes of Jiffy Muffin Mix together with eggs, milk, butter and frozen corn, and the batter was poured into an enormous greased skillet. Our pan is 14″ diameter, and the mixture was about an inch deep. That’s a lot of muffin mix.

The topping was made with ground chicken, onion, garlic, red peppers, cumin, chili, Worcestershire sauce, tomato sauce, hot sauce, brown sugar, salt and pepper. Once the muffin mix had cooked in the oven (this took around twenty five minutes rather than fifteen minutes) we spread the tomato mixture on the muffin, and topped with cheddar. It went back in the oven for five minutes and then was topped with chopped parsley and scallions.

Freeing the pizza from the skillet was a challenge in itself; it was not unlike cutting a cake while it is still in the tin. The dish tasted indeed very much like a pizza cake, with a very sweet base and a savoury topping. We were all sceptical, but only some were converted. L ended up really liking it, with the parents rating it as ok to good. I thought it was just wrong, all wrong. The topping was good however, and would be great on a normal pizza base.

Tomorrow, we revisit this concept with Fajita Beef Pie. The inspiration behind this recipe is apparently that fajita’s are fun, but a lot of work at the table. So, obviously, if you replace those pesky tortillas with a muffin base, and serve it as a pie, you have all the taste and none of the trouble. And it will also be a lot of fun, apparently.

You Might Also Like

No Comments

Leave a Reply