DEEP DISH PIZZA QUICHE
This is another low carb winner! This is perfect to serve any time of day, even breakfast. Pile on your favorite pizza toppings, such as onions, peppers, mushrooms, even pepperoni or sausage.
Provided by yooper
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat together cream cheese and eggs till smooth.
- Add cream, parmesan cheese and spices.
- Spray a 9-inch or larger glass baking dish with oil.
- Put the cups pizza cheese in dish and pour egg mixture over it.
- Bake at 375 degrees for 30 minutes or until eggs are set.
- Spread on pizza sauce, mozzarella cheese and favorite toppings.
- Bake until bubbly and browning.
- Let stand 10 minutes.
- Serve.
DEEP-DISH CHEESE PIZZA
For this take on deep dish pizza, we use a 9-inch cake pan to create a thick a chewy crust with deliciously crispy browned edges.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield One 9-inch deep-dish pizza (plus extra dough)
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. Transfer the other ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top the dough with 2 tablespoons Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread a heaping 1/2 cup pizza sauce over the cheese, almost to the edge. Sprinkle with the remaining 2 tablespoons Parmesan.
- Place the pan on the hot stone and bake the pizza until the crust is deep golden brown and any cheese poking through the sauce is lightly browned, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board.
DEEP DISH PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 9
Steps:
- For the dough: In a mixer with a dough hook attachment, blend 4 cups (1 quart) ice cold water, the salt, yeast, pepper and sugar and mix well; let rest for 10 minutes. Next, add the flour and oil and mix until smooth, 3 to 4 minutes. Oil a baking sheet. Portion the dough into two rounds and place on the baking sheet. Allow to rest and rise until doubling in size, about 1 hour.
- Working with one ball of dough at a time, spread the dough evenly, forming a crust about 13 inches in diameter. Transfer to a round pan and allow to rise for 30 minutes; repeat with the other dough ball.
- Preheat the oven to 300 degrees F.
- For the pizzas: After rising, "dock" each crust with your fingertip to form small pockets in the dough, 20 to 30 pockets on each. Pour about 2 ounces of sauce over each crust to cover the dough and fill the pockets. Bake for 20 minutes to form the crust and allow the sauce to dry into the dough.
- Raise the oven temperature to 450 degrees F.
- Evenly spread the remaining sauce to cover the cooked crusts, leaving a 1/2-inch border unsauced. Next, spread 2 ounces of cheese over the sauce on each pizza, followed by the toppings. Finish with a sprinkling of more cheese. Bake until the cheese is melted, 12 to 15 minutes.
DEEP DISH CHEESE PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
DEEP-DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
- Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
- Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
- You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
THE BEST QUICHE LORRAINE
Steps:
- On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.
Nutrition Facts : Calories 671 calories, Fat 49g fat (27g saturated fat), Cholesterol 308mg cholesterol, Sodium 841mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
QUICK & EASY DEEP DISH PIZZA
I was trying to impress my boyfriend with my cooking, so I made this meaty, deep-dish pizza. I think it worked. Here we are 17 years later, and I still make it for our family at least once a month, if not more! -Stacey White, Fuquay-Varina, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.
Nutrition Facts : Calories 476 calories, Fat 22g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1124mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 29g protein.
DEEP-DISH PIZZA QUICHE
Make and share this Deep-Dish Pizza Quiche recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Roll the dough into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan. Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.
- Filling: Combine the ricotta, eggs, 3 tablespoons of the flour, and seasoning. Set aside. Sauté the vegetables and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon thickener, then set aside to cool.
- Assembly: Bake the chilled crust in a preheated 425°F oven for 16 minutes, or until it's lightly browned, giving it a few pricks if it's puffing up. Remove from the oven and cool slightly.
- Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired. Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche at 425°F for 35 to 40 minutes. Remove it from the oven and let it rest for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 385.8, Fat 22.7, SaturatedFat 13, Cholesterol 122.4, Sodium 318.6, Carbohydrate 30.2, Fiber 1.8, Sugar 2.8, Protein 15.8
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
DEEP DISH PIZZA DOUGH
This is my favorite deep dish pizza recipe. I am not from Chicago, but it is good pizza.
Provided by Jacob Hinchman
Categories Bread Pizza Dough and Crust Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 38.5 g, Fat 17.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 583.2 mg, Sugar 8.4 g
CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH
READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com
Provided by Edward Heller
Categories Pork
Time 2h53m
Yield 1 Deep Dish Pizza, 6 serving(s)
Number Of Ingredients 11
Steps:
- MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
- Add yeast, corn oil, and a small amount of the flour.
- Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
- Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
- Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
- Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
- After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
- ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
- Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
- Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
- Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
- Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
- Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
- Add any other ingredient that you want to protect from burning.
- THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
- Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
- Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
- Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
- Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.
PIZZA QUICHE
Make and share this Pizza Quiche recipe from Food.com.
Provided by podapo
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard casing from sausage.
- Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
- Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
- Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
- Remove from oven; reduce oven temp to 350.
- Combine eggs, ricotta cheese, and Italian seasoning; beat well.
- Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
- Spoon egg mixture into baked pastry shell.
- Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
- Arrange pastry wedges on top of filling.
- Bake at 350 for 45-50 minutes or until golden brown.
- Let cool 10 minutes.
- Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
- (you can skip this last part if you want to cut back on sauce, it's really just for looks).
ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE
A new twist on a deep-dish pizza that will wow your guests! Great for football parties! Serve with a nice salad and a glass of your favorite wine or bottle of beer!
Provided by Wildflour
Categories Quiche
Time 4h55m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
- Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
- Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
- Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
- Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
- Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
- Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
- Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
- Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 34.5 g, Cholesterol 236.4 mg, Fat 47.2 g, Fiber 1.8 g, Protein 28.8 g, SaturatedFat 25.7 g, Sodium 1275.9 mg, Sugar 5.5 g
DEEP DISH EGGY QUICHE
I have been hunting for a really great quiche recipe that isn't too cheesey -I like mine to be more eggy. I found a version of this recipe in a community cookbook submitted by a former neighbor. This is my interpretation of her basic recipe. I used cooked diced bacon in this and left out the sauteed veggies. Hope you enjoy it as much as we did!
Provided by HeatherFeather
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
- Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
- Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
- Pour over the meat, cheese, and veggies.
- Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
- Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
- It will still jiggle like chilled gelatin, but should not be watery or slosh around.
- Do not overcook or it will get tough.
- Let cool 10 minutes before slicing into 8 slices.
- If you don't let it cool the 10 minutes, it will fall apart.
- The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
- You can leave out the vegetables entirely or mix up several of the veggies together.
- You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
- I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.
PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE
I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.
Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
PEPPERONI PIZZA QUICHE
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
More about "deep dish pizza quiche food"
DEEP DISH PIZZA QUICHE - RAINBOW NOURISHMENTS
From rainbownourishments.com
4.4/5 (5)Category Lunch or DinnerCuisine American, VeganTotal Time 1 hr 20 mins
- Spread crust on bottom and lower sides of cake tin/pie dish. Bake in oven for 15-20 minutes or until surface is dry to the touch.
- For the tomato pizza sauce: If you are making your own sauce, place all ingredients in a saucepan with a dash of water. Bring saucepan to boil then simmer until tomatoes have reduced to a sauce-like consistency. Set aside.
DEEP DISH PIZZA QUICHE | 12 TOMATOES
From 12tomatoes.com
Cuisine AmericanCategory DinnerServings 6-8Estimated Reading Time 2 mins
DEEP-DISH PIZZA QUICHE RECIPE | ALLRECIPES
From allrecipes.com
Servings 6Total Time 45 minsCategory QuicheCalories 335 per serving
AREN'T DEEP DISH PIZZAS JUST PIZZA QUICHES? - QUORA
From quora.com
21 DEEP DISH BROCCOLI QUICHE RECIPE - SELECTED RECIPES
From selectedrecipe.com
DONALD'S DEEP DISH PIZZA QUICHE RECIPE - FOOD REFERENCE …
From foodreference.com
DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE CRITIC
From therecipecritic.com
DEEP DISH PIZZA QUICHE | RECIPE | DEEP DISH PIZZA, DEEP DISH, FOOD
From pinterest.com
ITALIAN-STYLE DEEP-DISH PIZZA QUICHE - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
25+ DEEP DISH PIZZA RECIPES - HOMEMADE DEEP DISH PIZZA - DELISH
From delish.com
DEEP DISH QUICHE PIZZA [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
AMAZING DEEP-DISH PIZZA QUICHE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
DEEP DISH QUICHE RECIPE WITH MUSHROOMS AND CHIVES
From thepioneerwoman.com
CHEAT'S DEEP DISH PIZZA - SIMPLY DELICIOUS
From simply-delicious-food.com
LOW CARB DEEP DISH PIZZA QUICHE - PLAIN CHICKEN
From plainchicken.com
QUICHZZA (IT’S A QUICHE PIZZA!) – IMMAEATTHAT
From immaeatthat.com
DEEP DISH PIZZA QUICHE – LITTLE CHOICES
From littlechoicesmatter.com
EASY KETO DEEP DISH PIZZA - HIP2KETO
From hip2keto.com
DEEP DISH PIZZA QUICHE INGREDIENTS, CALORIES AND NUTRITIONAL …
From fatsecret.ca
PERFECT BRUNCH QUICHE WITH PILLSBURY DEEP DISH PIE CRUST
From mamaharriskitchen.com
PEPPERONI PIZZA QUICHE RECIPE - PILLSBURY.COM
From pillsbury.com
WHOLE-GRAIN DEEP DISH PIZZA QUICHE – IMMAEATTHAT
From immaeatthat.com
DEEP DISH PIZZA QUICHE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
DEEP DISH PIZZA QUICHE | RECIPE | RECIPES, DEEP DISH, QUICHE RECIPES
From pinterest.com
DEEP DISH PIZZA QUICHE - CHAMPSDIET.COM
DEEP DISH PIZZA: WHAT IT IS + WHY PEOPLE LOVE CHICAGO STYLE PIZZA
From pizzaneed.com
MONTEREY CHICKEN QUICHE - PLAIN CHICKEN
From plainchicken.com
CALORIES IN DEEP DISH PIZZA QUICHE AND NUTRITION FACTS
From fatsecret.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love