Deep Dish Pizza for IHCC Pizza Week!

I Heart Cooking Clubs‘ Monthly Featured Ingredient/Dish Challenge- “Pizza” My Heart!

We’re getting cheesy for Valentine’s Day by having a “Pizza” My Heart challenge. Make a recipe from any of our past or present IHCC chefs featuring any kind of pizza or pizza-flavored recipe—you can choose to make a traditional pizza or venture outside of the box to make a recipe that says “pizza” to you! Also, feel free to share any of your past favorite pizza recipes from IHCC chefs in your post!


That was the challenge for Valentine’s week.

I was ready for this post…or so I thought.  I researched and decided to do Ina Garten‘s Grilled California Pizzas.   Then, it was too freakin’ cold to grill.

Then, on a lazy weekend watching PBS, I decided to do Martha Stewart’s Meyer Lemon and Piave Pizza.  They looked delicious.

After a hard day of home remodeling, The Hubs told me he didn’t want any “crazy” pizzas.   He wanted his favorite—deep dish with tomatoes on top.    Plain Jane, as he calls it.

How could I refuse?

He definitely has a piece of my heart!  🙂

I used Giada’s famous pizza dough recipe and improvised the rest.


Deep Dish Pizza

I used Giada De Laurentiis’ famous pizza dough recipe, stacked up some pepperoni and sopprosetta, mounded on the cheese and topped it all off with petite diced tomatoes.


Make the dough:  You can find Giada’s recipe here.

For the toppings:

  • 3 oz. sandwich style pepperoni
  • 3 oz. soppressata
  • 8 oz. shredded mozzarella
  • 1 (14.5 oz.) can petite diced fire roasted tomatoes, drained
  • salt and pepper, to taste


  1. Make dough according to Giada’s directions.  Let rise one hour.
  2. Preheat oven to 425 F.
  3. Use a 12 inch round deep dish pan or a deep pie plate.   Place dough in the pan and press, making a deep dish crust.   Spray the outside of a slightly smaller sized round pan (like a cake pan) and place on top of the deep dish pizza dough.  Press lightly.  Leave smaller pan in place.
  4. Place in the oven for 10 minutes.
  5. Remove from oven, remove smaller pan, and layer on the pepperoni and soppressata .  Top with the mozarella and return to the oven for 5-10 minutes (or until cheese is bubbly).
  6. While pizza is baking, warm the tomatoes on the stove or in the microwave.  Season with salt and pepper.
  7. Remove pizza from oven, top with drained tomatoes, serve.

This is hands down my new favorite pizza crust recipe.  It was soft and chewy.  Delicious!


We make a lot of pizzas at EE and I wanted to share some of our favorites in honor of Pizza Week!

Sourdough Pizza with Local Toppings

Chicago Style Pizza in a Skillet

Arugula Topped Prosciutto Pizza with Balsamic Drizzle

Gourmet Veggie Pizza

Mystical Autumn Pizza

Carne Asada Pizza with Chevre and Cilantro Sauce



For all my pizza and pizza-esque recipes, click here.




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