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Thursday, January 21, 2010

Deep dish pizza

I made a batch of whole wheat pizza dough last Saturday and decided to make it into deep-dish pizzas.  I had a bunch of leftovers in the fridge that I used for the pizzas: some chicken and leftover Italian Beef.  Weekends are a great time for pizza-making, because that's usually when our fridge is bursting with leftovers from the previous week's cooking escapades.

I pulled out all of our cast iron pans and rubbed the insides with a bit of canola oil so the crusts would come out crispy.  (If you don't own a cast iron skillet, you can use a glass baking or glass pie pan).

Then my son and I separated the dough into 4 balls, each the right size for it's own cast iron pan.

My oldest son gets a star for his assistance with rolling the dough.  You want to roll it out into a circle big enough so that it climbs 1 to 1 1/2 inches up the sides of the pan.



Once you have the skillets filled with the dough, you can choose your sauce.

I made 3 different types of pizza, 2 Chicken, 1 Italian Beef, and 1 Buffalo Chicken.

The chicken pizzas used our garden-grown canned pizza sauce, extra fresh-shredded Wisconsin Brick cheese, and diced cooked chicken breast.

The Italian Beef pizza also used our garden pizza sauce, Brick cheese, leftover Italian Beef with garden green peppers & onions, and I layered on some of our canned jalapenos.  Served with our homemade canned giardenaire.


The Buffalo Chicken pizza sauce was made by combining 1 tablespoon melted butter with 1/2 cup hot sauce.  The sauce was topped with the fresh Brick cheese and chopped leftover chicken.

I cooked the pizzas in a 425 degree oven for about 20-30 minutes.  Keep checking them after 15 minutes. Cooking times will vary dependent on the size of your skillet.

This is what it looks like when removed from the skillet:


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  1. Ooo, what a great idea! I bet it cooks much better in those cast iron skillets, doesn't it? I'll have to try that!

  2. Penny,
    I love the fact you made them in a skillet. what a cool idea.