SOFT CRUST PAN PIZZA
SPOILER ALERT: My Soft Crust Pan Pizza is not a pizza proper as it is a savory kuchen. All the flavors are here, however; fashioned in the style of Chicago deep dish. Spicy pepperoni, tangy whole milk mozzarella and a smattering of marinara top a ‘crust’ that’s tender and moist with a slight chew. What’s more, it’s unrepentantly simple to put together. In fact … it’s a piece of cake.
PREP/COOK TIME: 35 Minutes
Makes 2 – 3 Servings
INGREDIENTS
¾ Cup – Grated Pecorino Romano Cheese
1 Large Egg
1 Cup – All Purpose Flour
1 Tsp – Baking Powder
1 Tsp – Baking Soda
¼ Tsp – Table Salt
¾ Cup – Buttermilk
1 Tsp – Distilled White Vinegar
3 Oz – Sliced Pepperoni
4 Oz – Grated Whole Milk Mozzarella Cheese
¼ Cup – Marinara Sauce, Homemade or Jarred
1 Tb – Extra Virgin Olive Oil
THE NITTY GRITTY
Preheat oven at 375° F. Grease a 9” oven-safe pan with olive oil. Set aside.
In a large mixing bowl, add ½ Cup grated Pecorino and egg; whisk to combine. Add flour, baking powder, baking soda, salt, buttermilk and vinegar; fold ingredients till fully blended. Transfer dough batter into pan and spread evenly. Arrange pepperoni uniformly in one layer, leaving about a ½ inch border all around. Sprinkle mozzarella flush onto border. Using a tablespoon, distribute scant dollops of sauce over pie. Note: The grid pattern I did here was exclusively for photography purposes – which you’re more than welcome to do. Scatter remaining ¼ Cup of grated cheese.
Place pan on middle oven rack and bake for 20 – 25 minutes, or till cheese is golden and edges are browned. You can also use a cake tester or toothpick to check for doneness as well. Bottom of pie will be a brunette color.
Allow pizza to rest on a cooling rack for 3 – 4 minutes. Cut into squares or rectangles (all depends on your appetite, really). Serve along with wedge salads or with just sweet chili sauce and ranch dressing and enjoy.
MAY 14, 2020
