Friday is traditionally Pizza night at our house, it has ever since the child was little. We enjoy hanging around together in the kitchen and the whole “process” of making the pizza. We have made probably every version of crust, every topping, every style of pizza you could imagine over the years and I have an arsenal of recipes. But deep dish and double crust, is something we very rarely, if ever, do. I’m not sure why…it’s just one of those things that make you go hmmmm?

I saw the photo and post from Baking in Galoshes and had a definite “Ah- Ha!” moment. So deep dish pizza it was in our house last night and oh what a pizza it was!

I used this simple crust recipe

Some Marinara from the fridge

Organic Andouille from Kingbird Farm www.kingbirdfarm.com, cooked and chopped roughly

Organic Shallots and Garlic (also from Kingbird) Caramelized with the andouille

Provolone, Mozzarella, Cheddar and Monterrey Jack Cheeses shredded

The Andouille, shallots and garlic, some sauce and a layer of cheese was laid across the bottom layer and the top layer was generously topped with more sauce and even more cheese. Baked in an oven for 30 minutes and it was golden, bubbly and savory good. Everyone loved it and we will definitely make it again, especially on nights when time is tight since it requires so much less involvement. The most difficult part was waiting for it to cool!

Thanks for the inspiration Baking in Galoshes…we loved it!

So have a wonderful Saturday and do something delicious (Like make a deep dish pizza!)

Colleen
www.foodwineartdesign.com

 

Ps…what’s on your desk.

Tags: baking, cooking, cooking technique, food, pizza, recipes

This entry was posted on Saturday, October 11th, 2008 at 12:06 pm and is filed under Breads, Kid Friendly Foods, Main Courses, Meat, Chicken, Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.