Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: February 28th, 2013
Book-drawing moves to Thursday — and Deep Dish pizza

newlywedFirst things first: I’m looking for people to vote for their favorite local pizzeria with a survey box on GoErie. Just tell us your favorite pizza and what you like about it at http://www.goerie.com/pizza-survey/. It’s It’ll take you about 1 minute, and the more people we get to fill it out, the better our results will be. Speaking of results, you’ll see them Sunday, March 10 in the Living section.

Second: I’m moving Book-drawing Wednesday to Book-Drawing Thursday. Due to a bunch of other stuff I have to do on Wednesdays, I can’t get to it. Thursdays should be a little easier.

Third: Thanks to everyone who entered the drawing for “Flavors of Belize.” The winner is Patrice Kocher. I’ll pop it in the mail today.

Fourth: If you are not Patrice Kocher, you are eligible to enter the drawing for “The Newlywed Cookbook,” by Robin Miller It’s a playfully designed tome of recipes¬†that don’t call for anything exotic and would make a great base of popular foods for new cooks to try. This isn’t to say the recipes are boring. They all look great, especially Deep-Dish Pizza, recipe follows. One nice feature is a list of the equipment you need to make the recipe, which I never think about until I’m halfway through the recipe.
To enter, send an e-mail to¬†jennie.geisler@timesnews.com and include your NAME, MAILING ADDRESS, and NAME OF THE BOOK you want. I’ll draw from my electronic hat next Thursday morning.

Fifth, and most important: The aforementioned Deep-Dish Pizza, from “The Newlywed Cookbook.”

DEEP-DISH PIZZAS (I’m adapting this to include store-bought refrigerator pizza crust. The book explains how to make your own, and tou can make your own with any pizza crust recipe, some of which might include a bread-maker to deal with the dough.)
1. Press dough into the bottom of 2 9-inch round cake pans that have been coated with nonstick spray. Set aside for 20 minutes. (For a thinner crust, top and bake right away to prevent the dough from rising again.)
2. Preheat oven to 450 degrees.
3. In a small bowl, combine diced tomatoes, tomato paste, and oregano. mix well. Top pizza dough with an even layer of mozzarella cheese. Top with tomato mixture and Parmesan cheese (and additional mozzarella cheese if desired).
4. Bake pizzas 15 to 20 minutes, or until edges are golden and begin to pull slightly away from the sides of pan. Cool Slightly before slicing.
– adapted from “The Newlywed Cookbook,” by Robin Miller

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