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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 ...
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
I happened to have on hand a home made 2 pound round loaf that came out of the freezer. Since I make this pie frequently, I often substitute ...
Using a smaller serrated knife make a shallow cut without puncturing the bottom crust. Cut a circle around the circumference with a gentle sawing motion and leaving a ...
Score the interior into cubes. With your hand, pinch the bread cubes out, leaving the shell intact. Be careful to avoid puncturing the floor of the shell. Reserve ...
Pinch out the remaining cubes leaving a smooth interior.
Place the shell on a cookie sheet. It's not necessary to grease or non stick spray the sheet.
Line sliced cheese on the bottom cutting to fit as necessary. If you love cheese as I do, line the side with strips of cheese. Lining the sides ...
Spread a thin layer of the tomato sauce over the cheese. I have canned sauce from the garden; but your favorite store sauce is perfect for this dish.
Simply alternately layer spinach, pepperoni, mushrooms and sauce. Bake in a 350° F oven for 40-45 minutes until the crust browns and the cheese melts.
Remove from the oven to a rack and rest for 3-5 minutes. Cut into wedges and serve immediately.
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