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Panini Pizzas

Panini Pizzas

Panini Pizzas

There are so many things a person can make on a Panini press besides grilled sandwiches.  I’ve seen recipes for cakes, puddings, quiches and even pies.  The idea of pizzas sounded fun so I made them one evening for dinner.  I loosely followed a recipe but not close enough to list the blog.  Next time I’ll stick to one recipe.  It could have been much better.

I started out using Rhodes dinner rolls.  I let them sit out on a sprayed sheet of foil to thaw and rise for several hours.  That part worked well.  I have no patience to make my own bread or pizza dough with yeast and stuff, but I can thaw premade dough really well.

dough

dough

I plugged in my Panini press and preheated it.  In the meantime I played with the dough, trying to roll it out.  That didn’t go as well; it wanted to zap back into smaller rounds.  I eventually ended up with 4 rounds about 6″ across and hoped for the best.

Risen dough

Risen dough

I oiled both sides of the rounds and placed them on the griddle that I’d laid flat to accommodate the 4 rounds.  I let them cook for about 5 minutes.

Roll or press flat

Roll or press flat

The lines were fairly dark brown and seemed done enough.  I flipped the rounds and let them cook another 5 minutes until they also had dark marks.  I assumed they were done.

Flipped crusts

Flipped crusts

Next I put the rounds back on the sprayed foil and drizzled olive oil on them.  I sliced up some fresh mozzarella, some tomatoes, and did a chiffonade of some fresh basil to cut it into thin strips.

Fresh mozza, tomatoes and basil

Fresh mozza, tomatoes and basil

After another drizzle of oil on top I put the pan under the broiler to brown the cheese a little.  I don’t use fresh mozzarella often and didn’t realize it sort of melts and releases a lot of mozza liquid that runs all over the pan and under the pizzas to make them soggy.  Oops.  I learned several things with this culinary adventure.

Loaded crusts

Loaded crusts

We ate the pizzas for dinner and they were good enough, with the cheese and fresh basil flavors the outstanding parts.  The soggy crust that wasn’t totally done in the first place was disappointing.  I need to cook the crust way longer next time.  And maybe stick to regular mozza that doesn’t weep all over and get things soggy.  I’ve found another recipe on the Rhodes site itself, and it may be more successful.  They should know their own product, after all.

Broiled pizzas

Broiled pizzas

I think starting with a good, baked crispy crust and putting fresh ingredients on top and eating it without further baking is one option.  The other option is to Panini the crust, then add ingredients that won’t go soggy and broil it a few minutes.  They are definitely two totally different kinds of pizzas.  I’ll work on that.  Eventually you’ll get a recipe.  Crossing fingers.

Broiled Pizzas

Broiled Pizzas

 

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