Canon G7 X Mk II – /60, F/4, ISO 800, Eval Meter

Another busy day today. Yard work was the priority. Took quite a while picking up sticks after the storms we had last week. Then weed whipping while Roxie mowed. We then performed annual maintenance on the lawn tractor. I knew what the PotD would be today when I woke up. You see, I was going to try something different in my Rec Teq grill – a Chicago Style Deep Dish Pizza. It was really good. Recipe is below. One thing I will try different next time is to bring the pizza dough all the way up the sides. The cheese did burn (that was expected), but it was hard to cut. I would also use real sausage and not pre-cooked. It was very good though!

As for the photo, not a big deal. As I’ve said before, not every day can be a creative, look what I spent 7 hours in Photoshop doing, kind of day. But it does reflect the pizza we made in our 110+ year old Wapak cast iron skillet.

Chicago Style Deep Dish Pizza

10 oz Kroger Pizza Dough
24 oz Bertolli Olive Oil & Garlic Sauce
Sargento Mozzarella Slices (11)
Sargento Provolone Slices
16 oz Kroger Shredded Mozzarella Cheese
Jimmy Dean Fully Cooked Pork Sausage Crumbles
Hormel Black Label Chopped Bacon
Dellalo Sliced Pepperoni
Kroger Diced Ham

Put olive oil in 12 inch cast iron skillet. Put a little flour on dough ball. Form into a 12 inch circle in the skillet and pinch up the sides about 1/2 inch. Layer mozzarella slices around side of skillet level with the top. Layer provolone on top of mozzarella. Put some shredded mozzarella on bottom. Put provolone on top of shredded mozzarella. Put several scoops of sauce on provolone and spread around bottom and sides. Put sausage, ham, bacon, and then pepperoni on. Scoop all the sauce on and spread evenly around. Layer plenty of mozzarella on top. Set grill for 425 degrees. Cook for 45 minutes turning 90 degrees 1/2 way through. Once done, take a knife and slide it between the crust and pan to free it up. Cut into slices. ENJOY!