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Spicy Meat Deep Dish Pizza

This recipe ended up being lunch for Kamil and dinner for my dad, with plentyyy left over. It was inspired by the Spicy Meat Pizza from The Cheesecake Factory, but with a deep dish spin on it

Spicy Meat Deep Dish Pizza

Adapted from King Arthur Flour


  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 large egg
  • 1 tablespoon vinegar
  • 2 to 3 tablespoons water


  • 5 large eggs
  • 1 15-ounce container ricotta cheese
  • 2 tablespoons chopped onion
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1 can (14 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 2 cups shredded mozzarella cheese
  • Pepperoni
  • Salami
  • Prosciutto
  1. In a medium-sized mixing bowl, whisk together the flour and salt, then cut in the shortening. In a separate bowl, or in a measuring cup, whisk together the egg, vinegar and 2 tablespoons of water, and sprinkle this over the dry ingredients while fluffing with a fork. Mix just until the dough comes together, adding the last tablespoon of water if needed
  2. Divide the dough into two pieces, making one piece slightly larger than the other, wrap the pieces well, and chill them in the refrigerator till you’re ready to assemble the pie
  3. In a medium-sized mixing bowl, beat the eggs till they’re frothy, then stir in the ricotta, onion, Parmesan, garlic salt, salt and pepper. Set the mixture aside
  4. In a medium-sized skillet set over medium heat, heat the olive oil, then add the crushed garlic and saute until golden. Stir in the diced tomatoes, tomato paste, and herbs. Bring the mixture to a boil and simmer for 5 to 10 minutes, until it’s reduced and thickened. Stir in the olives, if you’re using them, then remove from the heat
  5. To assemble, use slightly more than half of the pastry for the bottom crust. Roll the pastry to fit a 10-inch deep dish pie pan, a 10-inch cast iron skillet or a 10-inch springform pan; you should roll it till it’s about 14 or 15 inches in diameter. Fit the crust into the pan, leaving some hanging over the edge
  6. Spread half of the ricotta mixture over the bottom. Top with half of the mozzarella cheese, then half of the tomato mixture and however much of the salami/pepperoni/prosciutto combination you want. Repeat the layers. Roll out the top crust, place it atop the filling, and seal and crimp the edges. Cut vents in the top
  7. Bake the pie in a preheated 425°F oven for 35 to 40 minutes, until it’s golden brown. Remove it from the oven, and let it rest for 30 minutes before cutting and serving (if you cut it as soon as it’s out of the oven, the filling will ooze out in a spectacular lava-like flow)

For some reason my pastry wouldn’t hold together like it was supposed to so rather than rolling it out like the recipe calls for, I just had to press it down into the bottom of the springform pan

Layering the ricotta mixture, the sauce, more cheese, and the pepperoni/salami/proscuitto

Pre-baked. Like I said my pastry just didn’t work out so instead of topping the pizza off with the smaller round, I just finished it off with some more cheese




2 responses »

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