Nathan and I like to buck trends and be rebels. For instance, Nathan will bike to work any day of the year except for National Bike to Work day when he smugly takes the Metro and silently rebels against all the fair weather bikers on their 40 pound Capital Bike Share bikes.
So, while most food blogs and websites are featuring low fat/low cal recipes for people who have resolved to eat better or lose weight in 2013, we found one of the most cheesy, carby, meaty dishes on Earth to offer as a refreshing contrast to all those frou-frou light salads.
Our Chicago-style deep dish pizza puts the ‘pie’ in pizza pie and is one of those pizzas that should be eaten with a knife and fork. The thick layer of toppings used in this pizza requires a longer baking time, which would burn cheese or other toppings if they were used as the top layer. Because of this, the toppings are assembled in the reverse order from their usual hierarchy. The crust is covered with cheese (we used mozzarella), then pepperoni and sausage. To balance the meatiness of the pizza we also added sauteed onions and mushrooms as well as a sprinkle of black olives. An uncooked sauce makes the finishing layer and we topped everything off with a dusting of parmesan. Join us in being rebels without a cause and make this pizza to start the new year off right!
Nathan and I didn’t realize it when we chose this wine, but we’ve actually featured Maipe Malbec (the 2010 vintage) on the blog once before…oops! I felt the same about it this time around as I did when we paired it with our buffalo chicken sandwich. It is very one-dimensional and just doesn’t have the flavor complexity or juicy richness that I look for in a Malbec. We need to remember not to feature this wine again! I’m going to give it the same rating as I did the first time-around because I didn’t feel that the 2012 version was any better than the 2010…a solid 6 out of 10!
While a lot of people may associate macro lite beers like Miller or Bud with a pizza on a Friday night there are tons of better beer choices out there for you to drink with your pizza! We thought that our recently brewed Pennant Ale 2.0 would be a great example of how a more flavorful beer can bring out the most in your pizza. Our deep dish pizza was buttery and full of savory and rich flavors so our Belgian Golden Ale contrasted the flavors of the pizza with fruity aromas from the yeast and light flavor with faint hops to wash down the pizza. Drinking this beer after taking a bite of our pizza was merely extending the bliss that my mouth was in!
Chicago-Style Deep Dish Pizza
Based on this recipe
4 cups Unbleached All-Purpose Flour
3 tablespoons yellow cornmeal
1 ¾ teaspoons salt
2 ¾ teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil
1 cup + 2 tablespoons lukewarm water
¾ lb. grated mozzarella cheese
½ pound Italian sweet or hot sausage, cooked and sliced
1 cup pepperoni, sliced
1 onion, chopped
1 cup mushrooms, chopped
1 cup black olives, sliced
2 28-ounce cans plum tomatoes, lightly crushed; or 2 28-ounce cans diced or chopped tomatoes
4 garlic cloves, peeled and minced
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
2 tablespoons olive oil, to drizzle on top
1. To make the crust: Mix the dough ingredients, and knead by hand for 7 minutes
2. Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.
3. While the dough is rising, prepare your 2 9” round cake pans. Grease it with cooking spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4. Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat or you can stretch the dough in your hands.
5. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
6. Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. Let the crust rest for 15 minutes or so, as your oven heats to 425°F.
7. Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
8. Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs and the garlic. Add salt to taste.
9. Heat one tablespoon of olive oil over medium heat and saute onions, mushrooms and green pepper for about 5 minutes or until tender.
9. Cover the bottom of the crust with the grated mozzarella. Add the sausage, pepperoni, sautéed vegetables, the tomato mixture and finally the grated parmesan.
10. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes before cutting and serving.