last night i made the best pizza i have ever had the honor of making. i have been trying to do a little bit more meal planning (for hmmm…heathy and cheap cooking) and list making for less grocery runs/efficiency.
i shall call my new masterpiece: the leek and soppressata deep dish pizza.
first i made this “no knead pan pizza dough.” however, i threw my ingredients into a bread maker (dough cycle) since i had not thought to make the dough that morning or the night before. but oh, it is a nice and easily spreadable dough.
while the bread maker was whirring away, i sautéd:
1 leek (sliced)
1 c. fresh spinach (or a good handful)
1/2 pound baby bella mushrooms (sliced)
hardy spoonful of minced garlic
salt to taste
the dekalb farmer’s market did not have pepperoni, so i bought 4 oz. of hot soppressata and thinly sliced it. once the dough was done, i spread it into an oiled 11 inch cast iron skillet and up onto the sides of the pan. then i covered the bottom with first:
- 1 1/2 cups of mozzarella (needs to amply cover bottom)
2. the sauted veggies
3. the thinly sliced hot soppressata
4. marinara sauce
–don’t over heap the sauce so it becomes too close to the edges of the dough/sides of the pan. the filling expands in the oven 🙂
bake for 20 or so minutes at 450 degrees till the crust is golden brown. let sit for 5 minutes and enjoy! it also makes for excellent leftovers (it might have tasted better the next day).
–the only thing that needs work was that the veggies’ wetness caused the pizza to be little leaky–but it didn’t affect the taste!