Saturday, January 14, 2012

Maid Simple: Deep Dish Pizza

I don't like pizza. It's a relatively new thing, started about 5 years ago. I'm not sure if I just outgrew it, or what, but I've been taking a pass on it for quite a while much to the chagrin of my family on movie night. So when I came across this recipe I thought I'd give it a shot, you know, for the family. Anyway, it turned out to be incredible and I've made it 5 more times since.

You can change up the toppings to your liking, but if you use onions, be sure to slice them really thin so they practically caramelize. mmmmm

Deep Dish PIzza with Arugula Salad

3 tbs olive oil
12 oz store-bought whole wheat pizza dough (room temp)
1/2 lb mozzarella, grated (2 cups)
14.5 oz diced tomatoes, drained
1/2 tsp dried oregano
1/4 small red onion, thinly sliced
4 mushrooms, thinly sliced
1 oz pepperoni
2 bunches arugula, thick stems removed
1 tbs red wine vinegar
kosher salt and black pepper

Heat oven to 400. Coat 9 inch cake pan with 1 1/2 tbs oil. Press the dough into the pan, covering the bottom and sides. Top with half the cheese, then the tomatoes, oregano, and remaining cheese.

In a small bowl, toss onion, mushrooms, and pepperoni in remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30-35 minutes.

Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the pizza.

1 comment:

Sarah A said...

I never much liked salad until I met arugula, and when I realized you could put it on pizza? Dinner-life-changing. Lemon juice is a good sub for the vinegar, too, depending on the pizza toppings. We like a thinner crust with thin sliced red potatoes, shaved parmesan and rosemary.