Deep Dish It Out

There's a small, minute chance I can occasionally be a food snob.. But I have to admit, when it comes to pizza, all bets are off. Frozen? yes. Delivered? yes. Homemade? totally. Grilled? for another blog entry, folks. From a wood-burning brick oven? The pizza to end all others. (see the previous post.)

There was still one I hadn't tried up until my trip to Arizona last fall with Jordan. Deep dish. Which also happens to be one of Jordan's favorites to make. And in a round casserole dish at that too! I know, right?! Here I thought I needed some heavy duty tall metal pan. Nope.



What you'll need:
glass casserole dish
extra virgin olive oil
pizza dough (homemade, canned, or brought from yr favorite pizza joint)
sauce (homemade, canned, or jarred)
favorite pizza toppings (spinach, fake "sausage", mushrooms, etc)
mozzarella cheese
Parmesan cheese
Italian seasoning


Preheat the oven to 400 degrees.

Oil the inside of your dish with evoo. Press the dough into the dish covering the bottom and up the sides until about an inch or 2 from the top, giving it room to rise. Cover the bottom with toppings. Here I used crumbled Morningstar sausage. Add both your cheeses. (According to Jordan, it's all about the cheese. So don't be shy with it, Darlings.) Next, spoon your sauce over the top. Create a whole layer of it. Don't worry about it being too much. The cheese and toppings form a barrier and will hold the majority of it on top of the pizza. Next sprinkle another layer of cheese to top it off. Lightly brush the edge of the crust with evoo and sprinkle with Italian seasonings. Pop into a hot oven for roughly half an hour. Enjoy!