pizza no. 11 : sun dried tomato deep dish.
occasion : it's Monday night & we were celebrating the Seafoam kit launch. (Clearly, I am a little behind on sharing pizzas!)
crust : I halved our whole wheat usual. Cooking instructions for deep dish differ than our normal pizzas. In addition to reducing the recipe by half, I roll it out and then push it into a greased 9 inch pie pan. I let it rise for about 15 minutes in the pan then start adding toppings. We usually do a bit of cheese for the first layer, followed by the toppings, followed by more cheese and then the red sauce on top. We baked this one in our gas oven at 350*F for about 35 minutes.
sauce : red tomato sauce similar to this.
cheese : mozzarella & sharp cheddar.
toppings : grilled chicken & a sun dried tomato paste we concocted. recipe below :
- about 1/4 cup sun dried tomatoes packed in olive oil
- handful of almonds
- juice of half a lemon
- pinch of fresh basil leaves
- salt & pepper to taste
mix all ingredients in a food processor. Texture should be pretty "paste-like." Taste it to be sure you're happy with it! Spread on pizza (not as a sauce, but as a topping!), it will sort of melt as the pizza bakes and really adds awesome flavor.
thoughts : One of our new favorite pizzas! This was our third attempt at deep dish and our favorite of the bunch. I think I have the crust ratio down and the sun dried tomatoes added so much flavor. Will be making this one again (and again).
