May 12th, 2010 was my very first ‘Pizza de Mayo’ celebration,
featuring a number of deep dish pizzas.
As you will see from photos below,
it was my first attempt at making a crustless deep dish ‘meatza’.
|Bacon lattice, with a ground sirloin to fill the gaps and form the outer crust.|
|add a layer of wisconsin brick cheese (symbolic of the brick that would later occupy our stomachs).|
|add a layer of italian sausage for good measure|
|top with diced tomatoes, a layer of pepperoni, and bake.|
The first attempt was very tasty and definitely not recommended for anyone battling a coronary disease.
Many things were learned.
- Crustless Deep Dish Pizza… TASTES FRIGGIN’ AWESOME!
- Bacon, Pepperoni, Ground Beef and Italian Sausage produce an enormous amount of grease while cooking.
- Turkey basters are very effective at removing excess grease from a pizza pan.
- Bacon really should be partially pre-cooked before using in a ‘meatza’
- You need twice as much ground beef as you think you do to effectively cover the bottom of the pan.
My next attempt at this ‘meatza’ will involve pre-cooking some of the meat ingredients to reduce the enormous amount of grease that it creates while baking and to allow the bacon/beef crust to get nice and crispy, and possibly draining the tomatoes longer to further reduce the liquid in the pan.
|Italian sausage with hot Siracha chiles in the sauce,
topped with pickled jalepeños, mushrooms and yellow bell peppers.
|Pepperoni with half mushroom and black olive.|
Not pictured: Garlic crust (3rd attempt) with sausage/pepperoni.