Pizza # 13: Illinois

We all know you can’t have pizza from Illinois-more specifically Chicago-without it being a deep dish, right?! So of course that’s what was up for us this week. And let me tell you…It. Was. Delicious!!deep dish2This deep dish cheese pizza was very simple, yet SO cheesey. YUM!  Not only was this pie filled with cheese, it was crusted in cheese.  Let me explain…

castiron1This pizza is cooked in a cast-iron pan, giving it a nice deep, thick crust.  However, before the crust is put into the pan, a layer of Mozzarella cheese is sprinkled inside.  This results in a crispy, caramelization, taking the crust to a whole new level!

cheeseybottom1Because of this new dimension, the Chicago makers of this cheese pizza decided no other toppings were necessary.  Hence the name Cheese Pizza.cheese1If you are a cheese lover, this pizza is totally for you.  Use all the cheese you want…any kind you want! The more the better!!


Cheese Deep Dish

1.) Sprinkle a layer of Mozzarella cheese in the bottom of a well seasoned Cast-Iron pan.

2.) Roll out Homemade Pizza Crust and place in pan.

3.) Spread a layer of Tommy’s Sauce on the crust

4.) Sprinkle cheese on top–as much your heart stomach desires. {We used a nice blend of Cheddar, Mozzarella, Parmesan, Provolone, Fontina, Asiago, and Romano cheeses}

5. Bake at 450 degrees F for 15-20 minutes or until crust is golden brown and baked the whole way through.

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