Thinking about a specific potato pizza thing, deep dish in a cast iron skillet.

[Mosca]

Many of us know what pagash is. If you don’t: pagash (or pagach) is a pizza made with onions, mashed potatoes, and cheese, usually something like mild cheddar or Monterey Jack, sometimes American. It depends on who’s making it. Pagash is usually a Lent thing. You can find it year ‘round, but on Fridays during Lent you can get it anywhere. Supermarkets. Gas stations. Anywhere.

Im not really thinking pagash, but close. I’m thinking of using a cast iron skillet and lining it with a pizza crust like it’s a pie crust. Then making some scalloped potatoes, with cheese and onions, seasoning it with salt/pepper/garlic/rosemary, and filling that shell with that, and topping it with more cheese and maybe some Parmesan, and baking that.

What could go wrong? That’s a real question, I got no experience with something like this. I think if I really oil up the cast iron, the crust should cook and crisp up well. Or should I pre-bake the crust? I don’t think I should go too deep with the potatoes; even 1” might overload it. Maybe 1” max. I want it to be sliceable and hand held. Should I cook the potatoes first?

Who has done a deep dish pizza in a cast iron skillet?

[Richard Chrz]

I think the biggest thing to consider, I would likely preheat the cast iron so you are getting a. It more energy going into the dough, maybe even pre shape the dough to fit the cast iron before you heat it up, so you know you got a good fit… but those are just little things to consider. Maybe give it a bit of prebake before topping.

[RonB]

1 - You should know how long it takes for the crust to brown on the bottom, (X min @ Y°) How does that compare to how long it takes to cook the potatoes? If there is a big difference, you may have to precook one or the other.

2 - Precook the crust and the potatoes. Assemble and cook long enough to melt the cheese.

[Mosca]

That’s where I’m leaning right now. There’s no point in melding flavors between crust and filling.

[HawkerXP]

+1

[Oak Smoke]

It sounds good but I’d really mess it up with some browned hamburger and green chilis. Then it wouldn’t be pagach.

[Mosca]

How about a cottage (shepherd’s) pie filling, with ground beef, onions, carrots, peas, red wine gravy? That would freakin’ rock.

(ETA) Yeah, google that one and it’s all over the place. Great minds ‘n ‘at!

[Oak Smoke]

Mosca exactly what I was thinking, shepherds pie!

[FireMan]

Nuthin wrong with a little meat!

[Skip]

Mosca, we live in an area originally settled by Norwegian, German, and Irish people. Although there are several ethnic dishes still prepared on Holidays "Pagash" is not familiar. Are you planning to make it and post it for us? I looked it up. It sounds fun.

[Mosca]

I will, but I’m not sure when. With my recent emphasis on baking, plus what Mrs has wanted lately (pasta primavera, potato pancakes, pizza from Revello’s), I’ve been eating a lot of simple carbs over the last couple weeks, which isn’t good for my type 2. I need a week of chicken and vegetables right now. After that.

[SheilaAnn]

My mind immediately went to a pommes Anna. Or a galette. Or pizza con patate.

[FireMan]

Whatta ya talk, whatta ya talk?