Pepperoni Deep-Dish Pizza

There are times in my life when I question if I can read.  This recipe is one of those times.

I’ve been keeping up with my weekly menu planning, purchasing groceries based on said menu plan and doing really well.  I read over this recipe and missed one little detail  24 hours.  The dough needs to rest and rise in the fridge for 24 hours.  No biggie, right?

I waited a couple of days to catch up and take the time to make the dough, let it sit for 24 hours, and then I was ready to make some pizza…  BUT

The 14×11 rectangle the dough was supposed to be rolled out to?  More of a 14 inch wide blob (pictorial evidence below).

I also missed how much pizza sauce was needed.  I had about half the amount needed.  What’s the fix?  A can of tomatoes blended down with salt, pepper, basil, garlic and onion powder thrown in; then mix in the pizza sauce I had on hand.

And I messed up the order of how everything was supposed to be layered.  What’s a girl to do?

This recipe is from Cooking Light, May 2010.

Substitutions made, noted below.

deep dish 1

Pepperoni Deep-Dish Pizza

1 c warm water (100 to 110 degrees) divided
12 oz bread flour (about 2.5 cups)
1 package dry yeast (about 2 1/4 tsp)
4 tsp olive oil
1/2 tsp kosher salt
Cooking Spray
1 1/4 c (5 oz) shredded part-skim mozzarella cheese, divided
1 1/2 c Basic Pizza Sauce – I used a combo of Trader Joes pizza sauce and some blended tomoatoes and spices
2 oz pepperoni slices
2 tblsp grated Parmiganio-Reggiano cheese

Pour 3/4c warm water in the bowl of a stand mixer with dough hook attached.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add flour to 3/4c water; mix until combined.  Cover and let stand 20 minutes.  Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.  Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.  Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray.  Refrigerate for 24 hours.

Deep Dish Pizza 2

Remove dough from refrigerator.  Let stand, covered, 1 hour or until dough come to room temperature.  Punch dough down.  Roll dough out to a 14×11-inch rectangle on a lightly floured surface.  Press dough into bottom and partially up sides of a 13×9-inch metal baking pan coated with cooking spray.  Cover dough loosely with plastic wrap.

Place a baking sheet in over on bottom rack.  Preheat oven to 450 degrees.

Remove the plastic wrap – the magazine left out this little detail….  Arrange 3/4 c mozzarella evenly over dough; top with pizza sauce, pepperoni, Parm-Reg and remaining 1/2 c mozzarella.  Place pan on baking sheet in oven; bake at 450 degrees for 25 minutes or until crust is golden.  Cut pizza into 6 rectangles.

deep dish 3

cartoon-strawberry-9Husband and I lived in the Chicago area for a couple months before moving to Nashville, but it was long enough to fall in love with a good deep dish pizza.  So this recipe both excited and worried me.  Would it live up to our deep dish memories?  I’m happy to report this is a great fill in to rely on until we can get back to Giordano’s.  Just remember – make the dough 24 hours in advance…

Chicken with Pepperoni-Marinara Sauce

How’d you meet your best friend?  Middle School?  High School?  Church?  A job?  My sweet bestie walked into my life at a time when I really needed a friend and hasn’t walked away since.  I’m so thankful to have her in my life.  It’s just really hard now that we live 2000+ miles away from each other.

But then she will come to visit me, or I’ll head home to California, and all is right with the world again.

And sometimes during these visits, we get to cook together.

This recipe is from Cooking Light, Jan/Feb 2012.

Substitution made, noted below.

chicken pepperoni 1

Chicken with Pepperoni-Marinara Sauce

Cooking Spray
1/2 tsp minced fresh garlic
16 slices pepperoni, coarsly chopped
1/4 tsp dried oregano
1 1/2 c low-sodium marinara sauce
2 tblsp chopped fresh basil
2 tsp olive oil
1 1/2 lbs chicken cutlets
1/4 tsp ground black pepper
1 c shredded park-skim mozzarella cheese – We used my favorite parm-reggiano blend from Trader Joes

Preheat broiler to high.

Heat a saucepan over med-high heat.  Coat pan with cooking spray.  Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently.  Add oregano; cook 30 seconds.  Add marinara sauce; bring to a boil.  Reduce heat and simmer 5 minutes.  Remove from heat; stir in basil.

Heat a large ovenproof skillet over med-high heat.  Add oil; swirl to coat.  Sprinkle chicken with pepper.  Add chicken to skillet; brown on both sides, approximately 5 minutes total.  Spoon sauce over chicken; sprinkle evenly with cheese.  Broil 2 minutes or until cheese melts.

chicken pepperoni 2

Grilled Zucchini

The zucchini was an easy addition to this dinner. Sliced 2 zucchini into 1/2 inch rounds, sprinkled with salt and Tuscan Sunset seasoning and cooked on a grill pan set to med-high heat.

cartoon-strawberry-9Easy, filling, GOOD dinner to share with friends.  And is there really anything better than sharing your kitchen with your best friend?  Come back to Tennessee soon.

bff 4 life