Deep Dish Deliciousness

I came home from work today and Nate had made pizza dough. But rather than our classic pizza (thin crust, pesto, mozzarella, feta, olives) he intended it for a Deep Dish Creation. So after a quick run to Wegmans to get olives and more cheese (during which I managed to get $60 in groceries and forgot the olives…so I had to do a U-turn back to the store).

So yummy!

We followed this recipe for the crust, with the exception of Semolina Flour which was replaced with normal flour:

http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe/index.html

I highly recommend it the crust was light, fluffy, and delicious. For toppings we divided the following over two deep dishes:

  • 1.5 packages of Mozzarella Cheese, grated
  •  1 cup grated Asiago Cheese (or Parmesan)
  • 1/2 cup of pesto
  • 1 cup chopped olives (mixture of Black and Katamala)

My pizza also featured:

  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup diced fresh tomato, without seeds and the moisture squeezed out
  • Pepperoni 

I had read previously that cast iron is an excellent vessel for the creation of deep dish pizza, and I would agree with this statement. I layered cheese, pesto, peppers, cheese, olives, pepperoni, cheese, tomatoes, Asiago. 

After the addition of pepperoni

We took an interesting method for making Nate’s pizza, since I only have one caste iron pan. We prepared it on parchment paper and slid it onto a pizza stone, with the side of a spring form pan shaping the pizza.

This method worked quite well and had amazing results.

Spring Form Pizza

That is not to say that my pizza did not turn out perfect in the cast iron.

Nate declared this to be the best pizza he has ever eaten. I would not argue with that statement.

Quarky Quiche

Today I made a nice healthy Quiche. I swear. Completely fat free.

Well…that might be stretching it. But if you put vegetables in something it is healthy right?

Inspired by:
http://tastykitchen.com/recipes/main-courses/brie-and-bacon-quiche/ and http://www.epicurious.com/recipes/food/views/Arugula-and-Bacon-Quiche-102151

Brie, Swiss, Broccoli, and Arugala Quiche
Servings: 6ish 
Preparation: 1 Hour, Baking: 45 minutes
Skill Level: Medium
Ingredients:
I didn’t exactly measure this one so bear (growl) with me. 

  • Pie Crust (I used a standard butter crust)
  • 5 Strips Bacon
  •  Veggies - I probably had 2-3 cups uncooked broccoli and bell peppers
  • Arugula - I had a small bunch - about two cups. It wilts down a lot.
  • 4 ounces Brie
  • 4 ounces Swiss
  • Couple slices of Cheddar for good measure
  • 5 eggs
  • 1/2 c Sour Cream
  • 1/2 c Heavy Cream
  • Salt, Pepper and Nutmeg to taste

Method:

  1. Prepare pie crust and bake until it starts to get brown. While dough is chilling and baking, perform other steps to prepare the filling.
     
  2. Cook bacon until crispy and crumble.
  3. Chop veggies relatively small and cook in bacon pan. Add Arugula the last couple minutes to wilt. Do not overcook since everything gets baked.
  4. Crumble cheeses.
     

    Layer the cheese with veggies inside of cooked crust. Add crumbled bacon on top.

     
  5. Prepare egg mixture. Whisk together eggs, heavy cream, sour cream and spices. Pour on top of vegetable/cheese/bacon mixture.
     

     
  6. Bake at 375 for 35 to 45 minutes. Until golden on top and a toothpick inserted comes out clean. Enjoy slightly cooled!
     

     

    I think I need some more friends to help me eat this…