Good pizza...
Here's a shot of the trees changing in our yard from last weekend. The colors that look best are rusty red, and for some reason, salmon. The worst color is a sorta pale yellowish-orange that is not only too common, but unappealing, and hideous when juxtaposed with trees still green.
Now, on to the pizza.
This was a stuffed-crust monstrosity I put together Saturday. Here's what you have to do. Prepare 2 large pizza crusts. I used a bread machine to knead the dough, as it comes out better than when I try to knead by hand. Then you coat a cast-iron pan with some extra virgin olive oil and put down the first crust.
The filling is made from seven kinds of meat.
Bacon (about half a pound)
Hot Italian Sausage (3 links' worth)
Sweet Italian Sausage (3 links' worth)
Diced Ham (about a quarter pound)
Chicken (one breast)
Pepperoni (two layers)
Ground Beef (another half pound or so)
There was about 4 cups of sauce mixed in with the meat (which you cook ahead of time in order to drain off some of the grease -- don't worry, there's plenty of heart attack risk still in there). We had some homemade sauce to use that used some of our garden tomatoes. Also about 3/4 cup of grated parmesan cheese.
Once you spread out the filling, top it with about 3 cups of shredded mozzarella. Then attach the top crust, and poke some holes in it for steam to escape.
About 20-25 minutes in a 425-degree oven. (220 Celsius, for those overseas)
12 comments:
heart attack in a pan? lol
Where's my piece?
My chest hurts just by looking at it.
My God that pizza looks wonderful!
OMG. That brings new meaning to "deep dish pizza."
So... anyone know what happened in the Sox game last night? ;-)
That pie looks like it's exploding. I'm getting fat just staring.
Oh my. That's exactly what I'm eating once this baby pops out.
Stuffed-crust monstrosity? My kinda meal, mate!!
Novel's written, edited and delivered to Penguin - 24 hours early.
I'm back in blogland!!!
that sure looks GOOOOOOOOOOD!
o wut good is it w.o. some grease! :)
Keshi.
Chicago Deep Dish is anorexic, compared to your sweetie! :-)))
You came quite close to making a timpano pasta (remember "Big Night"?).
I'm really trying to ignore the pizza (because then I'll want some), so I'll just comment about the foliage. I really do miss that about New England. It's going to be high 60s-70s here today, so needless to say, the leaves haven't started changing. That doesn't happen til late Nov/early Dec.
There was a pizza place where I used to live that inspired me to one-up it....usually they do a thinner crust, but their stuffed meat pie (yeah, I know....bad double entendre there) was awesome.
Nichole, I didn't realize SoCal even had leaves change and fall, but then I suppose that would mean trees kept the same leaves their entire lives, huh?
David, how much time is there from you submitting it, to people finding it on shelves?
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