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Deep-dish pizza redux

March 19, 2009

7 large (about 10 inch) flour tortillas2 1/2 cups shredded cheddar cheese3 cups shredded mozzarella cheese 2 cups prepared tomato or pasta sauce3 slices deli-sliced ham, smoked turkey or other sandwich meat, finely chopped1 small yellow onion, very thinly sliced1 large red bell pepper, cored and very thinly sliced9 slices pepperoni, finely chopped3.8-ounce can sliced black olives3 tablespoons jarred jalapeo pepper slices

Heat the oven to 350 degrees. Coat a baking sheet with cooking spray. Set aside 1/2 cup of each cheese for use at the end.

Place 1 flour tortilla in the center of the baking sheet. Spoon 2 to 3 tablespoons of the sauce evenly over the tortilla. Spread about a third of the deli-sliced meat over the sauce. Top with a third each of the onion and pepper.

Sprinkle a bit of each cheese over the vegetables, then place a second tortilla over the toppings. Gently press the tortilla with your hands to lightly compress and flatten it. This helps the tortillas and fillings stack evenly.

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Spoon another few tablespoons of the sauce over the tortilla, then top with a third each of the pepperoni, black olives and jalapeo slices. Top with more cheese, then another tortilla, pressing it gently into place.

Repeat with remaining ingredients, alternating the fillings for a total of 6 layers (3 of each), gently pressing the stacked tortillas and fillings before adding each new layer. Top with a final tortilla, a bit more sauce and the reserved cheese.

Bake on the center rack for 35 minutes, checking frequently during the final 5 to 10 minutes to ensure the top doesn't burn. If the top browns too quickly, tent it with foil.

Remove the pizza from the oven and let it stand for 5 minutes. Use a sharp knife to cut the pizza as you would a pie.

Serves 6.

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