Tracy S. Morris

Quirky Mysteries, Screwball Fantasy and Sassy History

There’s Always Room For Pizza

Written By: Tracy - Aug• 15•16

Hubby and I love Chicago style pizza.  Like, if he hadn’t married me, he might consider popping a knee to a deep dish pie.  So when I planned July’s date night – A showing of Mystic Pizza, and a couple pizzas of his choice, Chicago style deep dish was going on the menu.

Now what makes Chicago style pizza different isn’t just that you bake it in a cake pan. ( I used a springform pan. The kind you use to make cheesecake in.) the sauce is thicker, the toppings are in reverse order (cheese on bottom, sauce on top). And the dough is laminated with butter (like croissants, puff pastry or cronut dough). So the crust is very buttery and flaky.

It takes longer to make than the ordinary hand-tossed dough I make at least once a month for the kids. But oh so worth it.

The recipe that I used makes two crusts, so for the second pizza, hubby and I made a dulce de leche fruit pizza. First I baked the crust in the oven. Then I made the dulce de leche by putting a whole can of sweetened condensed milk into a pressure cooker, filling with water and cooking for 40 minutes.  The result is tasty, and rich.  We actually used low-sugar sweetened condensed milk, and I was glad for it because the resulting desert was so rich. How rich?  Richer than Trump before he funded his own election campaign.  Richer than Scrooge McDuck swimming in his own vault of money.  Pretty darn rich.

I poured about half the can of dulce de leche on the pizza and topped with about three cups of blueberries. The result was heavenly. Possibly, this is one I could make using crescent roll bread or leftover puff pastry. (Psh. Whenever is there leftover puff pastry?)

My pizza recipe is here.

And the blueberry pizza recipe is here.


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