Once upon a time, when we were dating, Mike and I were flying across the country to visit a family member. We were young(er) and (more) carefree back then, so we planned out our trip to include a long enough layover in Chicago to pick up pizza at Mike’s favorite restaurant, Giordano’s. Now, we weren’t just grabbing a slice as we traveled through – my husband called the restaurant ahead of our trip to custom order our pizza to be frozen instead of baked. We hopped off our flight, zipped over to the restaurant, picked up the pizza, and boarded our next flight out west. Once we landed, we buckled the pizza into the back seat of our rental car (my idea, of course), and cooked the thawed pizza for dinner at our destination!
So I suppose we could zip over to Chicago for dinner. But that’s just not practical. So I try my hand at this delicious pizza at home, and I’ll share my recipe in case you want to make your own deep-dish.
Ingredients:
1 16-oz package of part-skim mozzarella cheese (I use Polly-O), sliced
1 package of pepperoni (we use Hormel)
3 oz. (approx.) of fresh parmesan cheese, grated
extra virgin olive oil
sauce: about 2/3 can of organic plain crushed tomatoes (Muir Glen brand is best) w/ tsp mixed with a teaspoon of Italian seasoning & a dash of garlic powder
I use this crust recipe: http://www.food.com/recipe/
*I bake my pizza in a round Pampered Chef deep dish baking stone (which I believe is a discontinued product), but you could use a large pie pan or other deep dish pizza pan.
1) Preheat the oven to 400 degrees.
2) Drizzle pan w/ olive oil.
3) Lay out the crust on the pan as if you were preparing a pie crust, and prebake it for about 4 minutes at 400 degrees.
4) After prebaking the crust, layer sliced mozzarella cheese on the bottom.
5) Layer the pepperoni on top of the cheese.
6) Carefully pour on the tomato sauce.
7) Top with grated parmesan and a drizzle of olive oil.
8) Cook at least 35 minutes or until the crust is baked and the sauce is beginning to bubble.
9) Let the pizza cool, like a pie it needs to set or it will run all over the plate!
10) Leave a comment to let me know if you try it!
Enjoy!
(This was first posted on the Chix blog. However I need to be able to find it for my own reference, so I moved it here!)
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Hi, I’m Betsy, and I live in the Washington, D.C. area with my husband, Mike. We have been married since 2008. We enjoy
exploring new cities together on foot, eating at our favorite Italian restaurants, and doing life as a team.
exploring new cities together on foot, eating at our favorite Italian restaurants, and doing life as a team.
I published my first book Embracing Hope During Infertility in January 2015, and Seasons: A Picture Book was published in November 2016. Although this book is intended for children, if you’re still in a barren season like I am, I think this book will encourage you to remember that God is good all of the time.
I would love for you to connect with me by following my Hope During Infertility Facebook page andmy Betsy Herman, Writer Facebook page. I occasionally tweet as well: https://twitter.com/lovethatbetsy.
Thanks so much for reading my posts!
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