It’s amazing how many varieties of pizza there is. In Miami it seems the brick oven or coal fired pizzas are the most popular here. Pizzas are fired in a brick oven at a really high temperature where the bottom of the crust has some blackened char and gives the pizza an amazing flavor. On the east coast you have New York Style. The pieces are so gigantic you have to fold them in half or wind up with a lap full of hot cheese and tomato sauce. One type of pizza that is not real common in Miami is Chicago Style Deep Dish. If you have ever been to Chicago and experienced this pizza you understand why people love it and even order it online and have it shipped across the country to satisfy their craving. Lou Malnati’s a famous Chicago pizza joint will make one and ship it to you for only 39.95 plus shipping. In today’s economy this isn’t feasible for most of us so I have came up with an easy recipe that you can make for about a quarter of the price.
1 pkg Pillsbury pizza crust-regular not thin crust (or if you can always make your own dough but this is so much easier)
1 8oz pkg shredded mozzarella or mozzarella slices
2 small cans tomato sauce with basil and garlic
1 small pkg pepperoni
½ lb ground pork cooked and drained
Cornmeal for dusting
Preheat oven to 425 degrees. Take the refrigerated dough out of the fridge and let it set out for about 30 minutes. This will make it easier to roll out. Grease a 10-12 inch spring form pan with olive oil and set aside. Once dough has set out you will need to form it into a dough ball since you the dough is rectangular and your pizza pan is round. Sprinkle your rolling area with a little cornmeal to give your crust a little crunch. Roll out dough large enough to cover pan. Place rolled dough into pan and press the dough up the sides of the pan until it’s at least an inch all the way around. Next spread your shredded or sliced cheese across the bottom in one layer covering the bottom completely. Follow with ground pork and then pepperoni. Sprinkle with oregano and cover with the remainder of cheese. Cover with the two cans of tomato sauce Top with parmesan and bake for about 18-20 minutes until your crust is a golden color.
You can always modify your toppings to your liking. Ground beef, green peppers, onions and black olives or any other toppings are great. Just don’t overload it so it goes over the top of the dough.