Invisible Keto

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In Progress → Pizza →

Deep Dish Meat Pizza

Decades ago in San Francisco a chain called Firehouse Pizza made the most amazing deep dish pizza. I've always wanted to recreate it. I'm using the famous Lou Malnatti's deep dish as the inspiration.

Use a 9" round oven-safe pan with high sides.

Ingredients

Makes a 9" pizza.

Sauce

  • 1 28 oz. can of whole peeled tomatoes
  • 1 28 oz. can of crushed tomatoes
  • Generous pinch garlic powder
  • Generous pinch onion powder

Filling

  • Italian Sausage, enough to spread a solid layer across the pizza
  • Ground beef, enough for a thin layer
  • Sliced Mozzarella cheese
  • Grated Romano cheese
  • Oregano
  • Italian seasoning

Method

Prep

  1. Cook and drain the sausage.
  2. Cook and drain the ground beef.
  3. Spread pepperoni slices in a single layer on a parchment-lined sheet pan. Bake at 400–425°F until the slices just begin to curl and release some fat, but are not fully crisp (about 5–8 minutes). Remove and blot lightly with paper towels.
  4. Combine the tomato cans, straining the excess liquid, add a generous pinch of regular salt and the garlic and onion powders.
  5. Grease the bottom of the pan, but not the sides.

Dough

  1. Divide dough into 2 equal sized portions.
  2. Place one of the dough pieces into a 9-inch pan pressing the dough firmly along the bottom and up the sides of the pan.
  3. Par-bake at 400-425°F until the surface is set and just beginning to turn lightly golden (do not remove while pale).
  4. Remove from oven and proceed immediately to filling.

Filling

  1. Add sliced mozzarella cheese onto dough, overlapping the slices by about ½ to ¾ until the all of the dough is fully covered.
  2. Add the sausage onto the cheese.
  3. Spread a thin layer of tomato sauce over the sausage.
  4. Add the ground beef.
  5. Add tomato sauce over the meat, spreading it evenly with your hands.
  6. Sprinkle with grated romano cheese mixed with a dash oregano and Italian seasoning.

Bake

  1. Place onto middle rack of an oven pre-heated to 450 degrees.
  2. After 15 minutes spread the pepperoni on top and place a large piece of aluminum foil over the pan to prevent over-browning crust edge.
  3. Bake until the sides are golden and crispy, another 10 to 15 minutes.

For best flavor, refrigerate over night.

Inspirations