My family has been putting up with my pizza obsession for a while now. But lately it has hit epic new level. My guy is now in his golf coaching days. This presents a dinner problem. As well, I work too late to make a good and hearty meal. By the time I get home my family is entering into stages of being "hangry" as they say. Sometimes they gotta tide themselves over even.
Therefore, I have been trying to keep pizza fixins on hand all the time in order to be sure that I can throw that together quick so we don't have to order it out. Our favorite lately is so yummy! We have been doing taco pizza.
I love taco pizza, but I don't love anything more than my own taco pizza. I have taco meat at the ready in the freezer and make it ahead so that I can pull it out as I need it. I always purchase a thin crust pizza dough from pillsbury. Actually I purchase it in multiple quantities, so I can have it on hand.
Then I bake it for about 5 at 350 and dust the crust both sides in corn meal. I like the texture it gives the dough. Then I smother some beans on it and then put the taco meat on it and cover it in shredded cheese that we have around and finish baking to preference. Then I top with crushed doritos, lettuce and tomato. I usually have from scratch ranch on hand for the top. You could really add whatever you want. But I LOVE IT!!!!!
But there is one pizza I love more. It is our deep dish pizza. My dad's side of the family hails from the Chicago area. The Chicago peeps have a definite way they like their pizza. I have a preference for thin and deep. But sometimes you just have a hankering for Chicago style. Whenever we visit up there we always, always get Lou Malnati's. We request it when family comes home. Sometimes we even order it via the mail.
That was until we figured out how to make it ourselves. The key to their pizza is their sausage disk is what we call it. It is an actual layer of sausage. As well, it is mixing up the order of the toppings. We have perfected it just the way we like it here at Casa de E.
I use biscuit dough (pillsbury…sometimes generic is okay…but not for this) and I stretch them thin in a round cake pan. But not so thin that you can see through it. You do want it more thin because it will poof up and give you that deep dish crust feel. I also hit top and bottom with corn meal for texture. I bake it for about 8-10 minutes at 350. Then I push it down so it isn't too poofy.
Then layer with cheese. Like a lot of cheese. You can do whatever kind you like. We prefer mozzerella. Your layer of cheese should be thick. Then brown a thin layer of sausage in the shape of pan and once it is cooked through add it as the next layer after cheese. This should look like a huge circular disk of sausage. It sounds crazy and maybe even will look a bit more crazy…but trust me. You will love it.
Add in a layer of pizza sauce. It should swim in it. But be careful there is a line of too much. I really like some chunk to my sauce, but my family doesn't. This is a section you could play with textures if you want or add in some veg. Now in Chicago you would stop there. But because I am a born Hoosier I cannot let go of the idea that pizza is topped with cheese. So I add in a must more modest layer of cheese. Not a lot, just enough to add amazing flavor and that topping I love.
Bake about 10-15 until the cheese is bubbly and gooey to your liking. Then take out of the oven and serve like you would a cake or pie. Enjoy this little bit of heaven. It is so, so, so good! I made this last night and my family destroyed it. If you know my family you know this is amazing. I raise birds. They hardly eat anything in large portions. But they did this. And took seconds and thirds.
There you go. Some pizza love from my home to yours.