Saturday, September 27, 2008

Deep Dish Pizza

Day three was a real test. My commute was a half hour longer because of an accident on the major interchange. I re-routed and took a decidedly round about way home a little farther north than I needed to be. I got home at 7, and I was tired and hungry and I was wishing for Joey to say I didn't have to cook. But he didn't, he told me he'd be right over. And so I kept with my pact and cooked.

After two so-so recipe's from Robin Miller's Quick Fix Meals, I knew that this one had to be delicious. The surprise was that it was delicious and very very easy and quick. This was the perfect meal to make when I was tired, it used hardly any dishes to boot!

The recipe calls for 1 pound of pizza dough, but Pillsbury refrigerated dough comes in at slightly under. Instead of buying two rolls, I decided to just go with one. I knew that I could get 1 pound of dough at Trader Joe's but then I would have to roll it out. Pillsbury dough is pre-rolled. Unfortunately, my roll of Pillsbury dough had a hole in it! This presented a problem in trying to divide it into two--it was far less dough than it should have been. As a result my two perfect pizzas became one perfect pizza and one puny kid sister. Portion-wise it was a good size for me.

Deep Dish Pizza

1 pound pizza dough
1 14.5 oz can diced tomatoes (I bet the ones with Italian seasoning or garlic would add something)
2 T tomato paste
1 t oregano
1 C mozzerella cheese
2 T parmesan cheese, shredded
Assorted toppings (I used pepperoni and bell peppers)
*Robin suggested picking up assorted chopped veggies from the salad bar--had I gone to the store before the salad bar was closed, I would have jumped on this idea!)

-Preheat oven to 450F
-spray two 9 inch round cake pans with cooking spray
-Spread pizza dough (divided in two) evenly over the bottom (the non holey piece was easy as pie to spread)
-In a small bowl mix together tomatoes, tomato paste, and oregano. Add salt to taste.
-With a rubber spatula, spread the sauce over the dough
-Sprinkle both cheeses over the sauce
-Add toppings as desired
-Sprinkle with a little bit of the remaining cheese if desired
-Bake for 10-12 minutes until crust is golden brown and cheese is bubbly
-Let sit for 1-2 minutes allowing cheese to set

*It was easy to get the pizza whole out of the pan but not easy to cut it inside the pan. Try moving the whole pizza to a wooden cutting board and serving it at the table for a rustic look

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