01.23.08
Deep-Dish Pizza
Giordano’s, home of the original Chicago deep dish pizza.
We are looking forward to many exciting things: Seth’s family is coming in mid-March, and my parents are coming just after, at the end of March. It’s been fun reserving a rental car, making calls to friends and planning for the trips. By the time they get here, our itinerary will be as packed as the Griswald’s.
In the midst of the excitement of planning and the need to get some serious work done, we tried a quick new recipe the other night. We decided to make pizza. We got all the toppings and our grocery store, Champion, even has its own brand of dough made without poly-hydrogenated oils (the bad dangerous fatty stuff found in most pre-made doughs). The only problem is that our oven is the size of a toaster and the only pan resembling a pizza pan is the one I use for quiche.
Thinking back to our trip to Chicago and the pizza we had at Giordano’s gave me the idea of going “deep dish” and just piling all the toppings in and baking the pizza for a bit longer than usual.
The result? When cutting and serving, the cheese all came off and the mushrooms slid out, but in all, a delicious slice of home-made pizza we’ll be trying again.
Our version, the pizza quiche.
Sarah said,
January 24, 2008 at 8:25 pm
Oh my gosh! That is so funny that you posted about Giordanno’s pizza yesterday! Yesterday was my birthday and my fiance asked me throughout the year - what my favorite food was. A couple times I replied “Giordannos!!” It had been 2 years since he introduced it to me, when we were in Chicago… and I’d only ever had it that time. He had it sent to us - and we baked it up and had it for dinner last night!!! Mmmmmm!! It was so good!! I’ll probably reheat a little for dinner tonight!