If you've never tried a "knife & fork needed" Deep Dish Pizza, you are in for a TREAT! :-) When you serve it - don't let on how easy it was to make!
Recipe Deep Dish Pumpernickel Pizza
Make ahead: Using the recipe for Pumpernickel from an earlier post, make your bread dough in the morning, or use what you have in the fridge. For this recipe, I use a 13" cast iron skillet and 1/2 the dough that the Pumpernickel Bread recipe produces.
Pre-heat oven to 450 degrees.
Chop: Your choice of toppings. For the pizza pictured here, I used Morning Star Chik'n Strips (about 1/3 package), 1 can Black Olives, Fresh Mushrooms, Fresh Zucchini (sliced thin), 1 Medium Tomato, Green Onions
Spray: Lightly coat your pan with canola (or similar) spray.
Roll: Lightly flour the counter-top or table, then roll out the dough to fit the bottom of your cast iron skillet. (A pie or cake pan will do in a pinch, but it will be a different texture). Place the dough in the skillet.
Coat: Liberally coat the bread dough with your choice of spaghetti sauce.
Add: The toppings, lightly cover with a sprinkle of Italian Seasoning, Garlic Powder, and Soy Parmesan Cheese .
Bake: In 450 degree oven for 20-25 minutes.
Cool: For 5-10 minutes, cut and serve. (with utensils!)
Comments
Post a Comment