Chicago-style Cast Iron Deep Dish Pizza

Chicago-style Cast Iron Deep Dish Pizza

My wife is from Indiana, near Chicago. So Chicago-style deep dish pizza is something we’re not exactly strangers to. Not a single trip to visit the family goes by without a trip to Beggar’s for a deep dish.

But it SUCKS only getting to sink your teeth into one a couple of times a year, y’know?

All hail our saviour, the cast iron pan!

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Beer + Whisky = Pizza?

Beer + Whisky = Pizza?

Are you questioning my math skills? Well, frankly, I can’t say I blame you. But beer and whisky are two key ingredients any time I make pizza.

The beer is for the crust. I’ve tried many, but the absolute BEST for my crust is Waterloo Dark. I’ve tried lagers, IPAs, stouts, reds, even Guinness (my #2, if I was ranking them for pizza crust usage), but none have a flavour that carries through quite the way Waterloo Dark does. (Guinness a somewhat distant second.)

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Easy Pizza Soup

Easy Pizza Soup

Here’s a pretty quick and easy way to put a bowl of warm comfort on the table – pizza soup! Classic pizza elements like pepperoni, sausage, onion, peppers, and tomato come together to delight your taste buds.

Prep work for this one is pretty quick. Dice an onion, dice a pepper, unwrap a pack of sliced mushrooms, open a few cans, and Bob’s your uncle. If you have loose/uncased sausage meat, that saves you a few minutes too. But squeezing the meat out of the sausage casings can be therapeutic too, even if it adds a few minutes of prep time.

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