Sunday, April 18, 2010

Deep Dish Pizza Pie

Make 'Em Mini in Muffin Tins--Great for Appetizers & Kids! --
Cheaper than Delivery Better Than Frozen
Deep Dish Pizza Pie
2 "Just Add Water" Pizza Crust Mixes
1/2 cup Pizza Sauce -- Or leftover Pasta Sauce
2 cups Shredded Mozzarella Cheese*
1 Egg
Italian Seasoning
Garlic Powder
Parmesan Cheese (optional)
Toppings(Fillings) of Choice

Preheat the oven to 375 degrees Fahrenheit, and prepare the crust and roll out into two separate sheets. One will be the bottom, one the top. Whisk the egg with 1 tbsp of water and set aside.

Spray a pie dish with cooking spray, and place the bottom layer of crust into the pan. Do not worry about trimming the edges at this point! Drizzle the bottom of the crust very lightly with olive oil, the place the sauce into the pan. Fill with your desired fillings (below has a list of some of my favs!), then first brush the edges with the egg wash and top with the remaining
crust. Yes. You will want to fill this so it is heaping, this way the pie looks full, other wise it will be concave looking after baking.

I like to press the edges in a wave pattern (see picture) with my thumb and both index and middle finger (pressing the dough up with the thumb and down with the two fingers. This makes the edges pretty and secures them. Brush the to of the pie with more of the egg wash, and make a slit of breathing. I placed a roni on top(after the first 30 minutes of baking with foil to cover) so I could tell the differences when serving different pies -- and it looks pretty! I also sprinkled the pie with parmesan -- it will crisp while baking (again do so after the first 30 minutes).

The first 30 minutes, you will want to have foil over the pie to prevent burning of that top layer of crust. After 30 minutes, remove the foil and let the top brown for 15-20 minutes. This is why we undercook some items, they finish cooking in he pie, and wont dry out,

My Favorite Fillings:

Pepperoni Fanatic: (pictured) Loads of Pepperoni and Mozzarella as filling.

Green Genie: Pesto for Red Sauce, Portobellos, Feta, Mozzarella, Fresh Garlic, and Mixed Olives. -- Amazing

Meaty: Bacon, Ham, Pepperoni, Ground Beef, Ground Sausage (under cook the beef when broning, cook the ground sausage throughly before filling the pie to bake.

Capri: Fresh Basil, Fresh Mozzarella (about 3-4 boules), Sliced Fresh Tomatoes, and Minced Garlic. Skip out on red sauce and use 1 tbsp Olive Oil instead. Layer, Bake, Yum.

Hot Mama: Spicy Capricola, Spicy Sausage, Bell Peppers, Mozzarella, Res Sauce, and 1 minced Hot pepper of choice.

Italian: Salami, Pepperoni, Capricola, Ham, Fresh Mozzarella, Caramelized Onions, Basil, Olive Oil, Minced Garlic, (no red sauce), Parmesan.

Cheese Head: Fresh Mozzarella, Shredded Mozzarella, Shredded Parmesan, Shredded Cheddar, Shredded Romano, Sliced Onions, and Minced Garlic. Drizzled with Olive Oil and light Red Sauce.

Greek: Lamb, Oregano, Olive Oil, Minced Garlic, Feta, Kalamata Olives, served with a side of Taziki (greek yogurt, minced cucumber, dil, salt, pepper)

Fun-guy: Sliced Portobellos, Sliced Mixed Mushrooms, Sliced Chevre (Goat Cheese), Shredded Mozzarella, Minced Garlic and Red Sauce.

Black N' Blue: Steak-Ums (under cook -- still pink -- for filling), Ground Beef (under cooked for filling), Blue Cheese Crumbles, Shredded Mozzarella, Minced Garlic, Red Sauce.

Tree Hugger: Broccoli Florets, Red Onions, Banana Pepper Rings, Mushrooms, Portobello Slices, Fresh Tomato Slices, Black Olives, Sliced Bell Peppers, Tempeh/ Tofu, Feta, Mozzarella, Swirl of Pesto, Red sauce.

BBQ Chicken: Red Onion, Pulled Chicken, BBQ Sauce, Cooked Bacon Slices, Corn, Mozzarella and Cheddar Cheese.

Breathalyzer: Spicy Capricola, 8 cloves Minced Garlic, Olive Oil, Mozzarella Cheese, Oregano, Ground Beef.

Yinzer: Sliced Kielbasa, Sliced Hot Sausage, Sauerkraut, Diced Potatoes, Cheddar and Mozzarella Cheese, 3 cloves Minced Garlic, Caramelized Onions -- Served with French Fries on top (place after baking)

Porky's: Sliced Ham, 1 lb Cooked Bacon, Panchetta, Capricola, Feta, Mozzarella, and Fresh Mozzarella.

The list is endless and please use your imagination!



1 comment:

  1. Oh wow, this looks awesome.
    I went to Chicago in August and discovered Lou Malnati's Pizzeria. It's sooo good. I'm pretty sure they can send their pizzas anywhere in the States. Might be good deep dish pizza research.


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