Andrew and I have been looking forward to this pizza for quite some time. The only deep-dish pizza I have had is from Uno Chicago Grill and I love it. This week’s pizza recipe brought three new adventures to my kitchen: including cornmeal in the dough, learning about broccoli rabe, and finally using a fresh mozzarella cheese.
For the dough I substituted one cup of cornmeal for one cup of flour, but after mixing it for a few minutes I realized it was too soupy. I added ½ cup more flour and the dough turned out just right. Broccoli has been on two pizzas this year, but for this pizza I purchased broccoli rabe for the first time. The trunks are much thinner and it is quite leafy. Without conferring with the cheese guy Wegmans, I chose Bel Gioioso mozzarella cheese. I then picked up garlic, onion and the Italian sausage Andrew requested be included in the toppings.
After assembling the ingredients in a cake pan, the pizza took about 30 minutes to cook. The crust was thick and softer than the thin crust we are accustomed to. The addition of cornmeal resulted in a cornbread like flavor. The broccoli cooked nicely. The mozzarella was rich and creamy. All together, the pizza was deep and delicious!