FOLLOW-UP to my Stuffed Deep Dish Pizza Pie

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a follow-up post on my Stuffed Deep Dish Pizza Pie post.  While I initially felt my success with the deep dish pizza had two major flaws (a too thin crust & too wet contents) – let me show you what this beauty:

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became after a night in the fridge:

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The contents condensed measurably.  It went from a 2 1/2 inch deep pie to a one inch deep tart.    No longer too wet – it is moist & solid – is slices up like a dream now.  It is DELICIOUS at room temperature & even better reheated.  Look how pretty!

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So – I take back everything I said initially about this guy.  There is so much flavor packed into one dense little slice – with the addition of a simple salad – you would have a very elegant meal – whether for brunch, lunch or dinner.  So – go ahead & make one of these guys & you will have good eating on your hands for DAYS!!!!

ORIGINAL POST IS HERE.

 

Stuffed Deep Dish Pizza Pie

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

vromans front

vromans back

 

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NOTE – THERE IS A FOLLOW UP POST TO THIS BLOG PIECE HERE.

 

This effort was not a 100% success.  Right off the top – the suggestions I must make that vary from what I tried are:

Use much more pizza dough & build a pretty decently thick crust.  Thin crust – not good for deep pizza as it cannot support the weight of the contents.  This is less of an issue if you use a deep pie pan & not a springform pan – but still.  This much stuffing needs more bread than a sparingly-topped normal pizza.

Also – maybe don’t make your pizza 2-3 inches deep.  Thatsa lotta stuff to try to hold together through the trauma of slicing.

I was terrified of making a dried out pie & added several ingredients for their moisture factor as much as anything else.  MISTAKE.  My very first deep pizza is kind of a runny mess.  It tastes really yummy but it isn’t the prettiest thing on earth & I don’t think it could take many more slices being cut out before it collapsed entirely.

Maybe consider not removing the springform ring until you cut into your pizza & can assess its free-standing worthiness.

You would think I would have learned from my wet spinach-feta pizza cupcakes that maybe spinach & feta are wetter than they seem during assembly.  Or maybe the mushrooms I used released all their moisture during the baking process – so – I think the next time I attempt a deep pizza – I shall eschew the spinach AND the mushrooms….or save the mushrooms for only the very top where the heat of the oven will evaporate their moisture.

Anyway – I am not going to post a formal recipe here because I don’t think this pie warrants it.  I just threw everything I had (meaning ingredients) into it & hoped for the best.  I will experiment more & when I perfect it – I will post the recipe here.

Yesterday – with no recipe in mind – I roasted some sliced onion in olive oil at 450 for about 30 minutes – stirring them about once or twice in the process.  I also drizzled olive oil on whole garlic cloves & baked them wrapped in foil – along with the onions.

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Once the garlic cools – you can squeeze each clove & the gooey, nutty garlic comes out in a creamy texture – like soft toothpaste.

I then treated some multi-colored peppers & jalapenos to the same olive oil & roasting treatment.

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Once they were good & blackened & while still very hot, I put them in a bowl & topped it with plastic wrap.  Once they were cooled – I peeled the charred skin off under cool running water & got this delicious result:

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I made a spinach pesto using

2 packed cups fresh spinach

40 almonds, crushed & toasted for 5 minutes or so

1 tsp salt

1 tsp pepper

3 cloves garlic

1/2 cup grated Parmesan

1/2 cup olive oil

water for added smoothness – all blended in a food processor.

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Today – I decided I’d experiment with the deep dish pizza thingy.  I already had about 1/3 of my pizza dough recipe leftover, and settled for that.  In the future – I’d use the entire dough recipe & make a MUCH thicker crust.

I also had sauteed mushrooms, black olives, extra peppers, feta cheese, lots of spinach, grated pizza blend cheese, half a tomato and a few slices of mozzarella.

PREHEAT YOUR OVEN TO 400

I sprayed a springform pan with cooking spray & lined it with my TOO LITTLE pizza dough.  I let the dough come up over the rim to anchor it upright.

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My next step SHOULD have been a layer of grated cheese – but I opted for the spinach pesto.

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I then added half of a two inch cube of feta & the roasted onions.

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I then added grated cheese & mushrooms

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then I added some arrabiata & the roasted peppers

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then some chopped mozzarella & the roasted garlic

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then a layer of spinach & then more feta & mushrooms

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then chopped tomatoes & more arrabiata 

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more cheese

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then I got crazy with raw bell peppers & black olives

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I put chopped peppers inside each ring – using the two colors the ring was not.  For example: red & yellow chopped pepper in the orange rings & so on.

I baked this for about 30 minutes.

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I let it set for ten minutes & removed the springform ring.  I let it sit another 5 minutes but I was anxious to cut into it while it was hot so the melted cheese would still be soft & gooey.  I had to saw very gingerly with a finely serrated knife – as if I was cutting glass – to keep my FAR too fragile thin crust from shattering.  The contents spilled out – FAR wetter than I’d anticipated.  But – even in Chicago – this is a knife & fork dish, not something you eat with your hands.  I put my very sloppy slice on a plate & sampled it.  It really does taste pretty amazing!  Just a tad disappointing on the presentation angle.  Note that the liquid is brown – not red (from the tomato sauce).  This makes me think the roasted peppers & the mushrooms are my main culprits wetting the bed here.  But even so – the most significant failing on this version is the way too thin crust.  Don’t try that at home, kids.

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If you endeavor to make one of these – please go big or go home with the crust & try to limit wet ingredients to a minimum.  With these adjustments – you should do fine.  And you can put any old things in these guys: cooked meats, a second layer of crust in the middle, any of an infinite variety of vegetables & cheeses.  So get creative!!!

 

NOTE – THERE IS A FOLLOW UP POST TO THIS BLOG PIECE HERE.