Over the past several weeks, Michael and I have been working on improving our homemade pizza — and this deep dish pan pizza was our first project. After several iterations, we’ve come up with a go-to method and picked out our favorite ingredients. Like Papa John’s says: “Better ingredients, better pizza.”
One of the keys to getting a delicious, crispy crust is to use non-stick, 9-inch cake pans to bake the pizza. Also, we’ve found that buttering the pan and using butter in the pizza dough both give the crust a great flavor.
We chose sausage and diced tomatoes as our toppings, based on our favorite pizza from The Italian Pie Shoppe in St. Paul, and it was delicious. If you do want to change the toppings, however, I would recommend sticking with a 1 meat-1 veggie combination so you don’t overwhelm the pizza.
Michael and I made this pizza for dinner Wednesday night, and decided that it was probably the best pizza we’ve ever made — though it’s definitely not the best picture I’ve ever taken. Regardless, we loved the combination of sweet heirloom tomatoes with fresh basil and carmelized onions. Yum!
Last fall, I shared the recipe for a Chicago-style pizza that Michael and I made in October. But since then, we’ve been to Chicago twice and had deep-dish pizza each time — and were inspired to make an even better Chicago-style deep dish pizza when we returned home. This delicious recipe that we made last weekend is the result of our endeavors. We found that the keys to delicious deep-dish pizza are a springform pan, lots of pizza dough, and two layers of cheese.
For this recipe, we used teriyaki-glazed pork roast, pineapple tidbits, and fresh red peppers as the base of our filling. However, we’ve also substituted a fresh spinach filling into the pizza with great success. You can add any ingredients you like, as long as you layer them in the same general order as described below. It’s really not hard to make, so give it a try and enjoy the taste of Chicago-style deep-dish pizza in your own home!
Michael and I came up with this recipe last week when we had some extra pizza dough in the fridge but didn’t feel like making a traditional pizza. So we topped the dough with pizza sauce, pepperoni, and cheese, and rolled the dough into a loaf. It was delicious! This week, we recreated our pizza spiral bread, but substituted bbq sauce and Hawaiian pizza toppings for the filling. We think that this version was even more delicious than the first, and would certainly recommend trying either for a quick dinner or snack.
Michael and I first shared this easy pizza dough recipe when we had just started blogging, and it’s time for an update. Since first posting it, we’ve made it numerous times, and tweaked the recipe so it’s a winner every time. We usually make the dough with our Kitchenaid stand mixer, so I’ve added those directions to the recipe below.
Michael went to the farmer’s market at the University of Minnesota this past week, and picked up some fresh veggies for our kitchen. While we didn’t have anything specific in mind to make, we figured we could cook something delicious with them. While browsing the internets, Michael found a polenta pizza recipe that looked good–but we didn’t have the ingredients it called for. So we made our own, substituting homemade pesto and grilled veggies as pizza toppings.
This polenta pizza recipe is chock-full of fresh garden veggies, and was as delicious as we had hoped. While it’s not difficult to make, it does take a bit of time, as the polenta crust needs to chill in the fridge before the pizza can be assembled.