Deep Dish Pizza on-the-Fly

posted in: First Foods 0

Deep Dish Pizza on the Fly |

This dish I made on a whim, since we had some pizza dough defrosting in the fridge from a big batch I had made a while back. We had recently had some pizza with the first batch of dough, and I didn’t want to make the same thing twice in one week. I remembered my cast iron skillet, so I decided to use it to make a deep dish pizza. I improvised on the fillings, using what I had on hand (of course), which was mushrooms and ricotta cheese. First I cut up the mushrooms and cooked them for 15-20 minutes on low heat to let their juices out and caramelize a bit. I looove cooked mushrooms. They smell so earthy and yummy.

Deep Dish Pizza on the Fly |

As the mushrooms were cooking, I shaped the dough to the dimensions of the skillet, pushing it up the sides similarly to normal pie crust. I layered the ricotta cheese first, and then added the mushrooms on top, then tomato sauce, and I finished it off with some cheddar cheese I had on hand. I wasn’t sure how the cheddar would turn out, as compared to mozzarella, but to my surprise I didn’t mind the flavor of the cheese, and I don’t think it took away from the pizza, even though it’s not a type of cheese I would think would taste good on pizza. I guess you never know unless you try.

My only misstep on this dish was not to look up how long and at what temperature it should be baked. Since I normally bake pizza at 450, I set the oven for that and let the pizza bake for about 15 minutes, until the crust was golden and the cheese melted. However, since it was a deep dish, you can probably tell, that the crust was not fully cooked through. When we went to cut it, it was still dough-y on the bottom part of the crust. It was at this point that I looked up what temp/time deep dish should be baked at. I found a few different times/temps, so decided on 375* for another 10 minutes. However, after this round in the oven, the pizza crust was very crisp and very browned.

Deep Dish Pizza on the Fly |

Next time, I’ll set the oven lower, probably at 350 and let the pizza bake for 30 minutes so that it will turn out softer, and hopefully closer to what I know as deep dish pizza — soft and chewy crust.

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