acjohnson

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acjohnson

Based on http://www.realdeepdish.com/RDDHolyGrail2014.pdf and all credits go to the authors

This is basically the same exact recipe as documented in the RDD recipe, I just combine the 14" + 9" to make for a thicker crust as that is what my family and I prefer.

Also instead of expensive semolina I use cream of wheat as per my brother Jeremy's suggestion ;-)

    All Purpose Flour      3 1/2 cup
    Cream of Wheat         3/4 cup
    Water                  1 1/3 cup plus 1 tablespoon
    Corn or Peanut Oil     1/3 plus 2 tablespoons plus 1 teaspoon

acjohnson

Deep dish pizza quiche recipe

Note: This recipe is portioned to fit in a 14" diameter, 1 1/2" deep dish pizza pan. I use the Williams Sonoma Goldtouch® Nonstick Deep Dish Pizza Pan.

Update: I've modified this recipe to fit in a more common 9x13 glass casserole pan if you do not already have a 14" deep dish pizza pan: https://gist.github.com/acjohnson/7e75ec920773c7efb745d5660749ef69

Ingredients

acjohnson

Deep dish pizza quiche 9x13 recipe

Note: This recipe has been modified to fit in a standard size 9x13 glass casserole pan. The original recipe can be found here if you would rather make it in a 14" deep dish pizza pan! https://gist.github.com/acjohnson/f5e49681c9bae14042a8ac652a216814

Ingredients

Toppings

• 2 lbs pork sausage (brand doesn't matter)
• 2 Tbsp + 2 tsp garlic powder
• 1 Tbsp + 1 tsp fennel seed (crushed or whole seed, you decide)