Th e key to achieving a good crust that is crispy on the outside and a
bit fl uff y on the inside is to use a little olive oil in your pan prior to
fi lling it with the crust. If you use the fresh dough from the deli, you
may have to stretch it a bit more so that it comes about halfway up
the sides of your pan – but I promise, the extra eff ort is worth it.
When it comes to choosing how to fi ll your perfectly baked deepdish
pizza crust, the sky is the limit. Keep it classic with your favorite
sauce, cheese, and toppings, or go a little crazy with some
creative combinations. Whichever route you go, I fi nd that layering
is key. I recommend starting with just a sprinkle of whatever cheese
you prefer on the bottom, followed by your sauce of choice, then
a layer of your chosen toppings. Top it off with a little extra sauce,
and fi nally, the cheese. Bake at 400 degree F for about 20-25 minutes.
Now you’ve prepared the perfect deep-dish pie.
As I mentioned before, this dinner dish provides the perfect opportunity
to use those left overs in your fridge to create some yummy
combinations. Buff alo chicken is a family favorite in our house.
Simply layer cooked chicken, your favorite cheese, sautéed onions,
and bacon, then drizzle with buff alo or hot sauce – so spicy and oh
so good! Some of our other creations of choice include a take on
the traditional Philly cheesesteak, a Greek and spinach pie, feta and
roasted peppers, and even chicken enchiladas topped with a swirl
of enchilada sauce and plenty of Mexican cheese. With all these
options, we haven’t gotten bored yet! Next on the list is a chicken
cordon bleu pizza, and we can’t wait.
If you want to branch out, use other doughs like puff pastry, phyllo,
and even refrigerator biscuit dough. Whatever you have on hand
can work well, though you may need to adjust your cooking times.
Looking to switch up the lunchtime routine now that the kiddos
are eating at home every day? Why not throw together a fun take
on their favorite sammie? Simply separate canned biscuits into two
layers; lightly spray your pan with cooking spray; and place the fi rst
layer of biscuits, overlapping just a bit, on the bottom. Layer with a
little honey mustard, ham, and cheese, and top with the remaining
biscuit layers. Pop in the oven until the biscuits are done and you
will have a yummy melty goodness your kids will love. Th is works
well for breakfast, too. Change it up by adding sausage or bacon
and some scrambled eggs for a protein-packed start to a great day.
If we take away nothing else from this “unprecedented time,” let’s
remember that nothing nurtures the soul quite like a meal – such
as a deep-dish pizza made from fresh dough – made with love and
shared with family and friends.
Stacey Moritz is the owner of Th e Lemon Tree Cafe, located at 113
S. White Street in Downtown Wake Forest (919-521-5806), off ering
freshly prepared salads, pastas, soups, and take-away fare. Th e
Lemon Tree Cafe serves breakfast and lunch Monday - Friday, 7:30
AM - 5:00 PM and Saturdays 7:30 AM - 3:00 PM.
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