Chicago Style Deep Dish Pizza
I love this recipe because.. it allows for maximum creativity and is very very family friendly. The first time I cobbled it together I was trying to come up with ideas for Savory and Filling party appetizers…. also I was going through this cupcake phase… and everyone kind of sort of thought of cupcakes when they thought of me. Luckily cupcakes are awesome because they are portable and don’t require any cutting or much in the way of even serving. People just grab and go. Which makes the life of the host that much easier because you’re not keeping track of things and are able to just enjoy the party!
That said, those first portable mini pizzas went over so well I had to make them again only larger (two 8 inch cake pans) and it transitioned back and forth between personal bites and family sharing nicely. Also…. because the mini pizzas are so cute you might find your family wanting their own. Seriously why not have a pizza party? Everyone can make a couple mini’s and they’ll have the toppings they crave all to themselves. Win win right?! Also since they’re so small you can experiment with flavors and not worry about potentially ruining a whole batch… which reminds me I still want to try making a pear brie mini pie soon…. Sounds good in theory, yes?
1 Batch of Easy Peasy French Baguette Recipe
Sauce: Some of Sarah’s Quick Marinara, whatever leftover pasta sauce you might have laying about, or jarred sauce if you’re looking for a quick fix. OR if you’re like my nephew and don’t care for a red sauce try going with a good layer of olive oil that’s been warmed with some garlic. Ranch dressing also is a surprisingly good base. BBQ sauce also is a good way to mix it up.
1/4 Cup Melted Butter
Italian Herbs (your favorites or a blend)
Cheese: Mozzarella Cheese (Grated or cut up some fresh for an even prettier look and sumptuous flavour) or Go crazy and try the cheeses that make you happy! (Smoked Gouda is pretty fantastic!)
Toppings: This is where you make this your own! I love our traditional Sausage and Mushroom pizza. But I know other people have different palates! Some ideas are listed below, but remember raw meats should be first cooked before going on your pizza and most vegetables taste a little better after being sauteed.
Olives, Anchovies, Asparagus, Peppers, Pineapple, Potatoes, Onions, Garlic, Artichoke Hearts, Kale, Spinach, Basil, Mushrooms, Jalapenos, Tomatoes, Ham, Canadian Bacon, Bacon, Sausage, Kielbasa, and Pepperoni. <-Great Jumping off points!
1. Preheat your oven to 375º, and decide are you making mini’s or normal pan sized pizza? I use two 8 inch rounds (Cake pans) for the dough, but I’ve got a friend who uses a rectangular pyrex for this… or cupcake tins! Take your melted butter and butter the heck out of these tins. It does two things, releases your dough after cooking and gives you a yummy crispy golden crust.
2. Press your dough into the tins/pan. If you’re doing big ones, half in each or all in one pyrex. For the smalls you’ll want about a inch sized ball that you press into a disc at the bottom of each tin.
3. Brush with butter, sprinkle with herbs, and let those puppies rise for about 40 minutes.
4. While you wait get your sauce and toppings assembled and prepped for action!
5. The fun part, decorate your risen pizzas with your toppings before topping with cheese (unless you opt out of cheese… but cheese is delicious… so really put some on there!).
7. The big ones will take about 20-30 minutes depending on your oven. Alot of it has to do with how many toppings you put on….. You’ll be able to tell when it’s done with the crust around the edges turns a lovely golden brown and delicious. The mini pizzas may go even faster, so keep an eye out on them!
8. Remove from the oven, and enjoy! If you’re doing mini’s remove them from their tins and put them on a cooling rack before serving so the steam won’t get trapped and turn them soggy…. Unless you’re serving them immediately!
I hope you enjoyed this recipe and your day is full of Delicious Things!
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