/ck/ - Food & Cooking

>>7713232
Chi-town "Deep Dish" "Pizza" only has about 20 calories per serving. Personally I love a good 'cago 'za when I'm on a diet, just make sure you only have a few slices! Recipe below


I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce.

However, after recently getting the urge to go deep dish on you guys, I did a quick survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.


Ingredients
1/2 can of tomatoes
8 cups of olive oil
1/2 garlic clove
90 slices of Kraft singles

>>7714741
That's not even chicago deep dish you moron. Pic related is a REAL Chi-Town Pizza Pie. Recipe below


I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce.

However, after recently getting the urge to go deep dish on you guys, I did a quick survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.
Cheese.
Toppings.
Lots o’ sauce.
Mo cheese.

Boom. Bake. Boom. You got a deep dish pizza on your hands. (Only be careful because the skillet will be hot and you may burn yourself three times in the process of cutting it, not that I know that from experience or anything…)

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.

I could’ve eaten the whole thing, probably, except that my belly could only hold two small pieces. Deep dish is filling!

Ingredients
1/2 can of tomatoes
8 cups of olive oil
1/2 garlic clove