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I've tried the Crustless Pizza recipe from Kitchen (p26) a few times now, and each time it has stuck to the dish. I am using a tarte tatin dish and greasing it very thoroughly. Is there anything I can do to stop this happening or is it just the nature of the dish? It tastes great anyway, just looks a bit messy when trying to dish it up!
Posted by jojoscot. Answered on 1st Apr 2012 at 12.00
The Crustless Pizza is based on a Yorkshire pudding (popover) type batter and can sometimes stick slightly in places, unless you use a non-stick pan. One option is to grease the pan fairly generously before you use it. Another option is to preheat the greased pan in the oven for 5 minutes before you add the batter. As the batter hits the hot tin then it will immediately start to set and can form a slightly firmer crust which may detach from the tin more easily. However we would caution that starting with a hot pan can affect the cooking times and we would start to check the base to see if it is cooked after 20 minutes in the oven.
Any traces of pizza on the pan should come off after a good soak in hot, soaky water.
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