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Iron Cooker Updates – December 16 Newsletter

December 16th, 2010 by ironcooker

Happy Holidays  From  Iron Cooker

Pizza PanOnce again I want to give a welcome to  the new people that have signed up on our web site, there has been many of you in the past few weeks and we want to be sure to thank all of you.

Most we have called but if we have missed you on the phone we did e mail .

No matter who you talked to we really enjoy hearing from each and every one of you, So never be shy we are always here to return your call if we are not in.  (616)  929-5066

There has been some new things going on again.

As always One thing most important is the new products.

We are in the process of adding several new things  so keep checking in often to see the new products.

Well Christmas is here and before you know it we will all be sitting down for that New Years Day game.

Yeah you know the one.

And what is a new years game or party without pizza.

We have just the ticket this year.

A brand new Pre Seasoned Cast iron Pizza Pan

We cut corners and knocked down the price to 17 dollars

for the holidays we dropped the price farther to 15.50

with a special deal  buy  2 for $24.00

Pizza Pans

This cast iron pizza pan is handy as well as one our nicest pieces.

So dig out the snacks , fire up the oven & lets make some best darn pizza we ever had for that new years party

Now we will give you a recipe for an easy to make pizza

Use the best tomatoes you can find for this seasonal pizza. To avoid a soggy crust, we recommend salting and draining the tomatoes to get rid of some of their juice.

Yield: 4


  • 4  tomatoes (about 2 pounds), seeded and chopped
  • 1  teaspoon  salt
  • 1  small red onion, cut into thin slices
  • 10  ounce  fresh mozzarella, cut into small cubes (about 2 cups)
  • 6  tablespoons  chopped fresh basil
  • 1/4  teaspoon  fresh-ground black pepper
  • 2 12-  inch store-bought pizza shells, such as Boboli
  • 1/2  cup  grated Parmesan
  • 2  tablespoons  olive oil


1. Heat the oven to 450°. Put the tomatoes in a strainer set over a medium bowl. Toss with the salt and let drain for 15 minutes.
2. In a medium bowl, combine the drained tomatoes with the onion, mozzarella, basil, and pepper. Top each pizza shell with half of the tomato mixture.
3. Sprinkle the pizzas with the Parmesan and drizzle with the oil. Bake directly on the oven rack until the cheese just melts, about 8 minutes.
Grilled Pizza: The summer ingredients on this pizza make it a perfect candidate for grilling. Brush a tablespoon of oil on the top of the pizza shells and set them, oiled-side down, on the grill. Cook until warm, about three minutes. Brush with another tablespoon of oil, flip the shells, and top with the remaining ingredients. Cook until the cheese just melts, about ten minutes.
Wine Recommendation: Bardolino and Valpolicella are made for fresh tomatoey pizza and warm summer days. Among the world’s most popular wines, these sprightly reds from Italy’s Veneto are based on the corvina grape. Valpolicella is the richer of the two; Bardolino is almost rosé-like in its delicacy.
Yeah you can go for the wine if you want.   its all football and beer here !

Once again, Thank you everyone  , check us out at  wilderness outdoors
or go to  our web store at


Posted in Iron Cooker Updates

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