Deep Dish Pizza

Us Chicagoans take our deep dish seriously! As an "At Home Gourmet," I have always loved recreating my restaurant favorites. After lots of practice, I think my deep dish vegetable pizza is comparable to some of my favorites. You be the judge.

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

My prepared deep dish pizza dough
Butter
1 Tbsp Minced Garlic
1/2 lb Whole Mozzarella, sliced
2 Tbsp Italian Seasoning
1 small Red Onion, sliced
1 cup Shitake Mushrooms, sliced
2 cups Baby Spinach
1 cup Mozzarella,  shredded

Pizza Sauce - Mix the following 7 ingredients & set aside:
6 oz Tomato Paste
8 oz Stewed Tomatoes
2 Tbsp Olive Oil
2 Tbsp Parmesan Cheese, grated
1 Tsp Minced Garlic
1/2 Tsp of each: Oregano, Basil, Salt & Black Pepper

Preheat conventional oven to 400°

Butter a 10 inch, enameled cast iron skillet or 10 inch, heavy metal baking dish

Press the prepared dough into pan and up the sides

Bake crust for 10 minutes and remove from oven

Sprinkle with minced garlic

Place whole mozzarella slices over garlic and sprinkle with1 tablespoon Italian Seasoning

Layer pizza with onion, spinach & mushrooms

Spread pizza sauce evenly over spinach.

Spread pizza with shredded mozzarella & remaining Italian seasoning

Bake for 30 - 35 minutes or until crust is golden brown

Serve with grated Parmesan & red pepper flakes.

Deep Dish Pizza Dough

Prep Time: 12 minutes
Rest/Rise Time: 2 hours
Yields: 1 12 inch crust

1 1/8 cup hot water
2 1/2 teaspoons Active Dry Yeast
3 cups flour
1/2 cup corn oil
2 1/2 Tbsp sugar
2 tsp Kosher Salt
Butter
Additional flour for handling dough

Pour warm water into a large mixing bowl.

Add yeast to water and let sit, until foamy about 10 minutes

Add the next 4 ingredients and mix until the dough pulls away from bowl.  If using a stand up mixer, with a dough hook attachment, mix for no more than 2 minutes. 

Butter a large bowl

Flour hands and form dough into a ball

Add dough to bowl, cover with plastic wrap and let rise for about 1 1/2 hours

Punch dough down and let sit for an additional 10 minutes.

Beef Fried Quinoa

Some of my favorite recipes have been accidents. I wasn't trying to make fried quinoa, but I'm glad I did. I purchased some liquid aminos as a soy sauce substitute, but I was a bit skeptical. It's an awesome substitute for soy sauce and it is gluten free, has no chemicals,  no preservatives, is certified NON-GMO and has no artificial coloring.

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes

2 Tbsp Olive Oil
1/4 cup diced onion
1/2 cup chopped Red Bell Pepper
1 Tbsp Minced Garlic
1 cup Quinoa
2 cups Gluten Free Vegetable Broth
1 Tsp Oregano
1/2 Tsp Paprika
1/2 cup frozen Green Peas
1/4 cup chopped green onion
1/4 cup Braggs Liquid Aminos
1 egg
1 cup cooked Shrimp, Chicken or Beef

In a large sauté pan, over medium heat add the 1st 5 ingredients to pan and stir for about 2 minutes.

Add next 3 ingredients. Stir to mix.

Bring mixture to a boil and cover. Reduce heat to low. Cook for 15 minutes or until most of liquid is gone.

Add green peas to mixture and steam for about 5 minutes.

Remove lid. Stir in liquid aminos.

Add egg to pan and stir until egg is cooked.

Stir in green onions and beef, chicken or shimp.

Serve with additional liquid aminos and enjoy!