No Rise Deep Dish PIzza PIe

I'm a yacht chef who works pretty hard during the busy summer season; but that means I get to enter instructables contests.

Do you love Chicago-style deep dish pizza, but don’t have the time to make pizza dough, let it rise and rise again or worry about  the inevitable soggy crust?  This Deep Dish PIzza PIe technique requires no rising whatsoever and avoids a mushy crust!   I developed this very easy way to get a deep dish pie on the table when a request was made from a charter host for Chicago pizza.  When you’re busy trying to feed 6-8 guests 3 or 4 meals a day by yourself--yet the crew’s tip depends on your ingenuity and ability to provide what the host wants—believe me you make things happen.

Step 1: Ingredients

1 or 2 pound round bread loaf
1/16 inch sliced mozzarella cheese
Chunky tomato sauce with herbs 
Baby spinach 
Sliced Pepperoni
Quartered fresh mushrooms 

Preheated 350°F oven

Comments

[chefsea]

Thank you and hope you enjoy!

[mistyp]

What a great idea--good job thinking outside the crust! ;-D Thank you for sharing and good luck on the contest!

[chefsea]

Thank you and well said.

[kisens]

delicious pizza, we would like to try

[chefsea]

Thanks and enjoy!

[shesparticular]

Very cute idea! You could also use this technique for removing the bread interiors. It would yield a similar result but would allow you to use the bread for sandwiches or croutons.

[chefsea]

Thanks, yes your technique would work well here--you just have more patience than me!

[Bazzatron]

Sweet Jesus....

Guess I'll have to go shopping tomorrow...
great i'ble!

[chefsea]

Thanks. Let me know how it goes.

[chefsea]

That's a good idea, or you can make a smaller pizza by lopping off the very top so when it's turned upside down, it lays flat. Thanks for choosing this as an editor's pick.

[scoochmaroo]

Beautiful photographs. This looks delicious! And you can use the rest of the bread for spinach artichoke dip!