Once again Everyday Food magazine has succeeded in giving me dinner ideas. A few weeks ago I bought some pizza dough at Trader Joe’s and tossed it into the freezer because we weren’t going to be able to use it by it’s expiration date. I found this recipe in the magazine and decide I knew what we were going to have for dinner this weekend. We love pizza, but I love that we can customize our sides, meaning I can put mushrooms on my side and Nate can have all the meat he wants!
The pizza turned out delicious but it got a little brown as you can see in the pictures! The dough really didn’t want to take shape. The package says to let it sit for 20 minutes but I was impatient and let it sit for 15. I tried the rolling pin method to get the dough into some sort of shape resembling pizza but that was also slow going! Unfortunately, the pizza didn’t end up being deep dish because the dough refused to hold it’s shape. The dough sounds like an unruly kid!! Next time we make pizza I will let it rest and I will bake it for 25 minutes instead. I didn’t whole heartedly follow the recipe in the magazine but instead used it as a guide. Enjoy!
Deep Dish Pizzas
source: Everyday Food
- Olive oil, for pans
- All-purpose flour, for work surface
- 2 balls (1 pound each) store-bought pizza dough, thawed if frozen
- 1 1/2 cups jarred tomato sauce
- 6 cups shredded part-skim mozzarella (1 1/2 pounds)
- Coarse salt and ground pepper
- For Pepperoni-Onion Topping
- 4 ounces thinly sliced pepperoni
- 1 medium onion, halved and thinly sliced
- 1 pound thinly sliced button mushrooms, sauteed (optional)
- For Spinach-Artichoke Topping
- 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry
- Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn’t holding its shape, let rest a few minutes).
- Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
- Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
- Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.