baking powder, baking soda, Bertolli extra-virgin olive oil, Chicago Pizza, Clabber Girl, Cornmeal, crushed tomatoes, Deep Dish Pizza, domino sugar, eat, Eggland's Best eggs, food, galric cloves, Gold Medal flour, instant yeast, Johnsonville, Kraft, Kraft parmesan cheese, Kraft shredded mozzarella cheese, land o lakes butter, McCormick spices, Morton salt, onion, pepper, pepperoni, pizza, recipe, tomatoes, TruMoo milk, water, Wesson vegetable oil
No one in their right mind would ever say no to pizza. Now throw that into a deep baked, flaky crust, and we’re practically zombies for the plate. You might think it’s to hard to make deep dish at home, but honey, it’s easy peasy!
This recipe makes about 12 servings, but it probably won’t last longer than one sitting. That being said, if it does manage to survive, this pizza keeps as well as any others, and is just as spectacular cold, as it is warm. Try noshing on a piece for breakfast. As they say, “Cold pizza is the breakfast of champions.” Do they really say that?
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