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Weeknight pizza from scratch
This is one of our favorites and a great shortcut to getting an excellent pizza. My brother and sister-in-law used to live in Chicago, and after a visit with them, I tried to recreate the iconic deep-dish pizza. It was a success, but it took forever. It's a worthy weekend project, but I did create a shortcut that saves a lot of time.
This shortcut isn’t quite Chicago style. It’s maybe closer to Detroit style. Whatever it is, it’s delicious and only takes about an hour and a half. You’re only actively cooking for maybe 15 minutes of that, too.
First, mix up a batch of King Arthur Baking’s No-Fuss Focaccia. It truly is no-fuss. The recipe is no-knead and it rises in a 9x13 pan. A word to the wise, the dough might look like it’s too small for the pan, even after rising. Don’t be tempted to let it over rise - it will fill the pan while in the oven.
While the bread/crust is rising and the oven is preheating, make a batch of sauce. You can also use your favorite store-bought pizza sauce, but the post title promises ‘from scratch.’ I don’t even use the stove for this sauce.
Quick Pizza Sauce 15 oz. lightly drained diced tomatoes 1-2 Tbsp. tomato paste 1 tsp. sugar 1 tsp. of minced garlic (about 2 cloves) ½ tsp. (or to taste) each of oregano, basil and rosemary Pinch of red pepper flakes Pinch of salt Add all ingredients to the blender and puree until smooth.
Top the risen bread/crust with sauce and mozzarella cheese. I go edge to edge with the toppings, no need to leave a space. Sometimes I sprinkle shaved Parmesan over top as well. Add the toppings of your choice and bake for 30 minutes. Cut into squares and serve.
Image is via Pixabay and is not the actual pizza. New Year's resolution is now improve my food photography skills and take photos before we eat the props.