Friday, November 11, 2011

October's Pizza del Mese: Broccoli Cheese Deep Dish Pizza

October's Pizza del Mese, which was, I swear, actually made in October, was a super easy, yummy, relatively nutritious weekend dinner.

Broccoli Cheese Deep Dish Pizza adapted from Pizza: Grill It, Bake It, Love It! by Bruce Weinstein and Mark Scarbrough
  • Position the rack in the center of the oven. Preheat the oven to 450.
  • Apply a thin coating of vegetable oil to the 10-inch springform pan. Press the dough into the pan, stretching the dough across the pan's bottom and then pulling the dough a bit up the sides, about 1 inch. Cover with a clean kitchen towel.
  • Sprinkle the shredded Monterey Jack and mozzarella evenly over the bottom
    of the pie. Top with the broccoli and onion, making sure both are evenly distributed across the surface.
  • Dot the pie with the pizza sauce, then top with the grated Pecorino.
  • Place the pie in the oven on the middle rack. Check it about every three minutes for the first nine minutes to pop any air bubbles that may blow up at its edge. Bake until the cheese has melted and the sauce is bubbling and a little thick, about 30 minutes.
  • Transfer the pizza pan to a wire rack to cool for 5 minutes. Open the springform and remove the pie from the pan, transferring it directly to the wire rack to cool for another 5 minutes, then cut into wedges to serve.
Previous Pizza del Mese: September's Pizza del Mese: White Clam Pizza

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