I got one for my sister for Christmas, The funny thing is I don't think it is that great for use as a griddle to cook pancakes or burgers, but slow cooked stuff with the lid shut or pressed sandwiches it is killer. I have cooked Tofu, mackerel, clam cakes and veggie burgers and chicken and it is super. also bacon
hey smith, the thin crust was very good. use italian seasoning in it. Since it has an egg there is a different texture from regular pizza crust but I think it would work even without an egg.
Hover the upper hot plate just above the cheese to melt it, if you have an upper plate that will pivot to parallel. Use an appropriately sized container placed under the center front of the handle, like a tin can of coffee or other empty can.
Robb, I agree, you used about three times more cheese and sauce than desirable. I’ve been there, ate it anyway and paid for it. One thing I’ve learned about being a pizza making bachelor is this; what ever sized pizza you make, you will eat the whole thing. Secondly, a thin, Spartan pizza is better than one that is like bread lasagna. Thirdly, geezers shouldn’t live on it. (unless you want to gain 25 lbs in a month. I recently proved this fact. I bought a sixty pound bag of actual Italian xx pizza flour and went nuts. Gained 25 lbs. Good pizza though.) I was ready to eat when I saw how nicely the sausage and mushrooms cooked. Could you prop the grill lid open enough ,(with a couple of small wooden blocks or pieces of dowel rod) to melt the cheese and heat the sauce without touching it? (a broiler effect) Or maybe , once the crust solidifies, put the sauce and cheese down then protect it from the hot lid with a layer of sausage and mushrooms? (I’ve got to buy on of those presses!) BTW, you got a heck of a deal on that panini press. They’re twice as expensive now. One more thing. Monterey Jack cheese melts great for pizza.
hey Chops, you are right on everything, way too much sauce and cheese, in fact, it would have been delicious even without cheese and sauce. The best thing about the recipe is the very thin crust. The cheese and sauce would have worked better too if the cheese had not been frozen and the sauce cold and there was a cold wind coming in the kitchen window. I made it once before with the lid down and all the cheese melted down the sides of the grill. I love what you said about whatever size of pizza you make you will eat, that is so funny. Great comment chops!
@@RobbsHomemadeLife Robb, how about this? Make the crust with the sausage and mushrooms, then make a little warm tomato sauce, on the side, for dipping, with a little cheese melted in it? Oh buddy, I would try that today for lunch. Now hear this: I plan on cracking wise with you for the next thirty years+. Don’t over do it.✌️🥴👍🍕
HA, I did try it closed on an earlier pizza and the cheese melted out the sides. but I agree with you, maybe shut it part way, and don't use frozen cheese next time.LOL Thanks for watching and commenting, much appreciated.
You know, I don't know the exact temperature. I set my temperature dial on my Panini Grill just a tiny bit past medium. The next time I make a pizza on it I could check the temperature with my laser thermometer.
It's okay Clarissa, it's a plastic pizza wheel. It won't scratch the metal. Not using metal to cut and always using medium low temperature has made my Panini Grill last for over 12 years. Thanks for watching and commenting. I appreciate it.
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Definitely trying this on my Breville press!!
Please cut it on a cutting board!!!
This is genius! Ever since the oven broke, I've been looking for an alternate way to make pizza. Many thanks!
it is a great alternative to oven pizza
You inspired me to try a poured crust. Thanks!!!
Hey thanks a lot for watching and commenting I really appreciate it. I haven't made this in a while I need to make some again.😀
Cool idea, Robb!👍👍panini pizza 🍕
hey Jenn, thanks very much.
Great recipe... I'd put it under the grill after adding the tomato. Love your experiments.
I agree!
wow never seen pizza cooked like a pancake. your cooking videos are very creative, frugal, and entertaining
what a nice comment, thanks water melon!!😎👌 I have many of them in my recipe playlist
I gotta get me one of those panini grills. You’ve made some pretty cool stuff on yours.
I got one for my sister for Christmas, The funny thing is I don't think it is that great for use as a griddle to cook pancakes or burgers, but slow cooked stuff with the lid shut or pressed sandwiches it is killer. I have cooked Tofu, mackerel, clam cakes and veggie burgers and chicken and it is super. also bacon
Good video. Be safe and well 👍
hey Oscar, thanks very much.
Awesome idea!! I hate to turn on the oven to cook for just me! I will try this! Thank you.
Same here, I haven't used the big oven in years.
🍕 on the Panini. Nicely done
hey, thanks Moe!
Great idea! ...I've gotten to where I use very little sauce and cheese on pizzas
I agree. The very thin crust with just the mushrooms and olives and onions would have been very tasty.
Never heard of a poured crust 🤔 Im gonna give it a go 😊👍
hey smith, the thin crust was very good. use italian seasoning in it. Since it has an egg there is a different texture from regular pizza crust but I think it would work even without an egg.
Looks good, I always plan to make a pizza, but never get around to it, it has probably been 2 years since I made one.
I bet somewhere in Thailand there is a street vendor selling pizza on a stick,LOL You have so many interesting food choices you don't even need pizza.
Looks very good !
Thanks!
Your voice is so calming 😌
new subby here 👋🏽
What a nice thing to say, thanks Monica!
Hover the upper hot plate just above the cheese to melt it, if you have an upper plate that will pivot to parallel. Use an appropriately sized container placed under the center front of the handle, like a tin can of coffee or other empty can.
Thanks Lex, I held my open with a lid from a jar. I appreciate the tip. Thanks again.
I was wondering if i could make this with gluten free flour I might give it a try for my family who have Coeliac disease apart from myself
hey Jules, I did a video on tofu pizza a few weeks ago, it is just what you are looking for.
@@RobbsHomemadeLife Any flour thats gluten free
Robb, I agree, you used about three times more cheese and sauce than desirable. I’ve been there, ate it anyway and paid for it. One thing I’ve learned about being a pizza making bachelor is this; what ever sized pizza you make, you will eat the whole thing. Secondly, a thin, Spartan pizza is better than one that is like bread lasagna. Thirdly, geezers shouldn’t live on it. (unless you want to gain 25 lbs in a month. I recently proved this fact. I bought a sixty pound bag of actual Italian xx pizza flour and went nuts. Gained 25 lbs. Good pizza though.)
I was ready to eat when I saw how nicely the sausage and mushrooms cooked. Could you prop the grill lid open enough ,(with a couple of small wooden blocks or pieces of dowel rod) to melt the cheese and heat the sauce without touching it? (a broiler effect) Or maybe , once the crust solidifies, put the sauce and cheese down then protect it from the hot lid with a layer of sausage and mushrooms? (I’ve got to buy on of those presses!)
BTW, you got a heck of a deal on that panini press. They’re twice as expensive now.
One more thing. Monterey Jack cheese melts great for pizza.
hey Chops, you are right on everything, way too much sauce and cheese, in fact, it would have been delicious even without cheese and sauce. The best thing about the recipe is the very thin crust. The cheese and sauce would have worked better too if the cheese had not been frozen and the sauce cold and there was a cold wind coming in the kitchen window. I made it once before with the lid down and all the cheese melted down the sides of the grill. I love what you said about whatever size of pizza you make you will eat, that is so funny. Great comment chops!
@@RobbsHomemadeLife
Robb, how about this? Make the crust with the sausage and mushrooms, then make a little warm tomato sauce, on the side, for dipping, with a little cheese melted in it? Oh buddy, I would try that today for lunch.
Now hear this: I plan on cracking wise with you for the next thirty years+. Don’t over do it.✌️🥴👍🍕
I like it.
Just wondering if you could have put the lid down a little bit just so it got a little bit hot on the top.
Ask him how he knows hahaha
HA, I did try it closed on an earlier pizza and the cheese melted out the sides. but I agree with you, maybe shut it part way, and don't use frozen cheese next time.LOL Thanks for watching and commenting, much appreciated.
@@RobbsHomemadeLife that's the key bro part way down
@@RobbsHomemadeLife Commenting's never a problem, getting me to shut-up is the trick. LOL. (Shrek and Donkey)
Why no leavening in the dough?
You could do that but I was going for a very thin crust.
What temp?
You know, I don't know the exact temperature. I set my temperature dial on my Panini Grill just a tiny bit past medium. The next time I make a pizza on it I could check the temperature with my laser thermometer.
Might give this a shot - minus the olives.
If you have a panini grill I recommend it !
retirement
Pizza cutter on a panini grill.......RIP non-stick surface
It's plastic
Cutting on the griddle plate! Painful to watch.
It's okay Clarissa, it's a plastic pizza wheel. It won't scratch the metal. Not using metal to cut and always using medium low temperature has made my Panini Grill last for over 12 years. Thanks for watching and commenting. I appreciate it.
Why on earth would you encourage anyone to do that
It is what I do😀