deep dish

Rich and fudgy deep dish brownie with a crispy top and an extra fudgy center. The only single serving brownie recipe you need!

Deep Dish Brownie

butter

sugar

all-purpose flour

cocoa powder

vanilla extract

chocolate chips

Ice cream for topping

Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin with ¼ tablespoon butter. Set aside.

Place 2 tablespoons of butter in a small microwave safe bowl. Heat in microwave until just melted. Set aside.

Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.

Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.

Fold in the chocolate chips.

Pour the batter into the prepared ramekin. Spread into an even layer. Bake for 30 minutes.

Remove from the oven and let cool for 5 minutes before enjoying. Top with ice cream, if desired.

This Cast Iron Pizza is inspired by Chicago&#039;s iconic Pequod&#039;s Pizza.  A hybrid of Chicago&#039;s deep dish, Detroit style pizza and Sicilian pizza, this hearty pie takes very well to cooking on your grill or smoker.

Pequod's Inspired Cast Iron Pizza

Slices Deli Style Provolone Cheese (divided)

Slices Low Moisture, Deli Style Mozzarella (divided)

Cup Shredded White Cheddar Cheese (divided)

Ounce Can Italian Crushed Tomatoes

Ounce Can Tomato Sauce

tea Basil

tea Oregano

tea Parsley

tea Garlic Powder

tea Crushed Red Pepper

450 Grams Pizza Flour (about 3 Cups)

Cup Cold Water

Cup Warm Water

tea Diastatic Malt (or White Sugar)

1.5 tea Active Dry Yeast

Salt

Pepperoni, Sausage,

Drain the excess watery liquid from the crushed tomatoes and combine with the tomato sauce and spices/herbs.

Sauce

Proof the yeast by whisking it into 1/4 cup warm (not hot) water. It should bubble and foam. If the yeast clumps all together and floats on top it is dead and you will need to get new yeast.

In a stand mixer with a dough hook, combine the flour with the diastatic malt powder.  If you do not have diastatic malt powder replace with white sugar or honey.

With the mixer on low add all but a couple tablespoons of the cold water, followed be the yeast mixture.  Use the remaining cold water to rinse the yeast bowl and add to the mixer.

Mix for 2 minutes, scaping the sides of the bowl if needed.  Add in the salt and mix for another 1-2 minutes.  The dough should be evenly mixed at this point.  If the dough appear too dry add a tablespoon of water and mix for another couple minutes.

On a clean work surface knead the dough for about 3-5 minutes.  If the dough is too sticky add a small bit of flour to keep it from sticking.  Cover with a damp cloth and allow to rest for about 1 hour.

After an hour, cut the dough ball into 2 equal sized pieces.  Form into balls by gently stretching the dough then folding the pulled section underneath.  Rotate 1/4 turn and repeat this process.  Continue to repeat this process until the gluten in the dough is nicely stretched and smooth, then pinch the seam at the bottom and place the dough ball on an oiled cookie sheet.  Repeat with the other piece of dough.  NOTE: If the dough is tearing, you are pulling it too much.  You just need to gently pull it to stretch the gluten.

Cover the dough balls with plastic wrap and let the dough rise at room temp for about 2 hours.   NOTE: Make sure the balls are far enough apart that they will not touch as they rise.  Also I have found it helpful to spray the plastic wrap with a little cooking oil to prevent it from sticking to the dough.

After the 2 hour rise, grease each cast iron pan with a tablespoon of softened butter and a teaspoon of oil.  Spread the dough out to fill the cast iron pan.  Allow to rise at room temp for 1 hour.

Making the Dough

Preheat your grill, smoker, or oven to 500 degrees.  Set up for indirect heat.

Bake the dough for 5-7 minutes then remove from the heat.  Allow to cool to room temp.

Layer on the provolone and mozzarella cheese, dividing between the 2 pizzas.  Add your toppings of choice.

Stuff 1/2 a cup of the shredded white cheddar between the edge of the pan and the crust, for each pizza.

Bake the pizza at 500 degrees for 7 minutes, with the lid of your grill or smoker closed.  Turn the pizza 180 degrees then top with sauce.  Cook for an additional 7-10 minutes.  If you have a lot of toppings it may require a little extra time.

Remove from the grill and allow to rest for about 5 minutes before slicing and serving.

Making the Pizza

Now, this is not a traditional apple crisp but it's mighty tasty. It has the texture of pie on top and a cake in the middle. Filled with apple cinnamon flavor, we enjoyed this warm with a scoop of vanilla ice cream. Yum! Serve this in the fall for an easy dessert or add this to your holiday dessert menu. We think it will be a big...

Deep Dish Apple Crisp

apples

TOPPING

eggs

c sugar (reserve 1/4 cup and add 1 teaspoon cinnamon to this)

Tbsp butter

c all-purpose flour

tsp baking powder

tsp vanilla extract

Create a new family favourite with this sensational one-pan, deep-dish salmon pizza.

One-pan deep-dish salmon pizza

plain flour, plus extra for dusting

sachet dried yeast

tsp sugar

tbsp extra virgin olive oil, plus extra to drizzle

kale

fresh ricotta

parmesan

tsp lemon rind

smoked salmon slices

asparagus, trimmed, shaved

dill sprigs

red onion,

lemon

Lemon wedges, extra, to serve

HOW TO MAKE CHICAGO STYLE DEEP DISH PIZZA – THE REAL THING: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Please take the time to read through the entire recipe before you start.

How to Make Chicago Style Deep Dish Pizza – A Real Chicago Deep Dish Pizza Recipe

2.5 Cups All Purpose Flour

5.6 oz Water ((2/3 cup plus 2 tsp))

Tbsp Corn Oil (or vegetable oil)

tsp Yeast, Active Dry (you can also use Instant

tsp Fine Sea Salt (You

Sugar

tsp Cream of Tartar

Yellow Food Coloring (or egg shade dye)

16-20 oz Mozzarella Cheese, Sliced

12-16 oz Italian Sausage (optional)

Pepperoni, sliced (optional)

14-16 fluid oz Tomatoes, Crushed (or a combination of crushed and diced tomatoes)

Basil

Romano or Parmesan Cheese, Grated

Mushrooms, sliced

Sweet Peppers, sliced or diced

Onions, sliced or diced

Olives, sliced

Spinach

In a mixing bowl, dissolve sugar and salt into the lukewarm water.

Add yeast, 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. If the dough is a little shaggy, that&#039;s OK.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 it immediately OR punch down the dough and repeat the previous step until you’re ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for up to 48 hours. Make sure dough is close to room temperature before use.

Part One: MAKING THE DOUGH

Place a pizza stone in the bottom rack of your oven (if you&#039;re using one). 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 a baking 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, shortening 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.

Part Two: ASSEMBLING YOUR PIZZA AND BAKING

For traditional Italian sausage deep dish: 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. If you don’t want your pepperoni to get crispy or charred, add it at this time. If adding basil or other herbs and spices, consider adding them now, or you can add the herbs last, along with the grated cheese.

If you are making an all-cheese deep dish, you can add more cheese if you like, then skip to the part about 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 cheese and other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.

The Part About The Tomatoes

High moisture vegetables like peppers and onions can be put on top of or into the sauce, mushrooms are best if you add them in the last 15 minutes of baking time.

Sprinkle grated Romano (and/or Parmesan) Cheese sparingly, like snow, 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 (or on the lower rack if you are not using a stone). 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 &amp; serve on a real plate with a knife &amp; fork.

The Rest of the Non-Tomato Instructions

An easy dessert recipe with a no-bake filling made from brown sugar swirled with warm melted butter mixed with cream cheese, pecans and whipped topping over a simple pecan shortbread crust. Special enough for Thanksgiving and Christmas but easy enough for anytime!

Pecan Cream Deep Dish Pie

flour

butter,

pecans

salt

8-oz packs cream cheese,

butter, melted

brown sugar

8-oz tubs cool whip, divided

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Dutch Apple Pie

½ cups butter, cubed,

kosher salt

eggs, lightly beaten

cinnamon

cloves

nutmeg

½ tsp ground ginger

¼ tsp ground white pepper

¼ tsp ground cardamom

¼ tsp ground coriander

¼ tsp ground aniseeds

firm apples, (such as Braeburn, Gala, or Cortland)

apples, (such as Golden Delicious or Pink Lady)

tbsp finely grated orange zest ((about 1/2 orange))

tsp finely grated lemon zest ((about 1/2 lemon))

tbsp lemon juice ((about 1/2 lemon))

brown sugar,

tsp speculaaskruiden spice mix ((see instructions to make it below,

cornstarch

Brandy

raisins

walnuts ((optional))

In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.

FOR THE CRUST

Mix all the spices together and store in an airtight spice bottle or glass jar.

FOR THE DUTCH SPICE MIX

Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

FOR THE FILLING

Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you've fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You&#039;ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it&#039;s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they&#039;re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight. Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.

TO ASSEMBLE THE DUTCH APPLE PIE

Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

HOW TO SERVE DUTCH APPLE PIE

Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

HOW TO STORE DUTCH APPLE PIE

Detroit-Style pizza is simple to make with this recipe that comes together in a few hours. If you love the way Detroit-style pizza has a crispy, cheesy edge and a pillowy center, you will love this pizza recipe!

Detroit-Style Pizza

Flour

g Instant yeast

g kosher salt

water

Add all dry ingredients to a stand mixer with a dough hook and mix to combine

Add the water and mix for 3 minutes on medium speed or until all flour has been saturated with liquid and a shaggy dough has formed.

Cover and allow to rest for 10 minutes

Continue mixing with the dough hook for 10 minutes until most of the flour has come clean from the side of the bowl.

Brush your baking pan liberally with olive oil.

Form the dough into a ball and lightly press it into an oval

Wipe any excess oil from the pan and place the dough in the pan to rest overed for 30 minutes

Stretch the dough to the edges of the pan or as close as you can get it while maintaining an even layer.

Allow the dough to rest for 2-4 hours or until it has doubled.

At this point, the dough should either be touching the edges of the pan or can be stretched to touch the edges. If the dough is still too tight, allow it to rest for another 15-30 min covered, and then perform the final stretch.

Preheat your oven to 475F.

Top the pizza with a thin layer of cheese and par-bake for 10 minutes.

Remove the pizza from the oven and add a thick layer of cheese around the edges of the pizza pan.

Top with any of your preferred toppings and sauce if desired.

Return to the oven and bake for another 8-10 minutes or until the cheese is fully melted and crispy along the edges.

If you refrained from saucing earlier, feel free to sauce at this point in streaks across the top of the pizza.

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Top 10 deep dish recipes from across the web

The most viewed deep dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Deep Dish Brownie

Pequod's Inspired Cast Iron Pizza

Deep Dish Apple Crisp

One-pan deep-dish salmon pizza

How to Make Chicago Style Deep Dish...

Pecan Cream Deep Dish Pie

Dutch Apple Pie

Detroit-Style Pizza

Vegan Deep Dish Pizza

Chicago Deep Dish Pizza

The most viewed deep dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine