500 Pizzas & Flatbreads by Rebecca Baugniet

Author:Rebecca Baugniet [Baugniet, Rebecca]
Language: eng
Format: epub
ISBN: 978-1-4162-0821-1
Publisher: Sellers Publishing
Published: 2014-06-08T04:00:00+00:00

Bake 5 to 7 minutes, until cheese is melting and crust is puffy around edges and crispy on the bottom. Slide the peel back under the pizza to remove from oven. Repeat with the other pizza.

Makes two 12-in. (30-cm.) pizzas. Serves 6–8.

chicago deep-dish pizza

see variations

The first deep-dish pizza is said to have been created at Chicago’s Uno restaurant in the 1940s. It has been something of a phenomenon ever since.

1/3 recipe basic Chicago deep-dish pizza crust

6 oz. mozzarella, sliced

2 cups cannned Italian plum tomatoes, drained and broken into chunks with wooden spoon

2 cloves garlic, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

salt and freshly ground black pepper

1/4 cup finely grated Parmesan

1–2 tbsp. extra-virgin olive oil

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