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Ahh, yes. I recall the "deep-dish pizzas," as they were known, being popular in the mid-to-late 70's. Those darn things were tasty! Conjures memories of pizza parlors with pinball machines and early video games. Insert quarter!
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Turned out very nice too.
Wrong sized tin and the pastry needs just a TAD of work (actually, it was fine...we just did it on the night is all...these things happen better over time), but...the things STOOD after we took them out, at just over 2 inches tall.
Cooked the sauce for about 2 hours from scratch, really nice merlot and roma tomato based. Fresh basil and oregano, grilled garlic and capsicum...tasty...
Made a bechamel for one of the two pizzas.
Lots of mushroom, yellow capsicum, onion, and of course predominately "filled" with premium grade minced beef that we also pre-seasoned.
Slow cooked 'em for about another hour and a bit.
All I can say is, myself and those with me had 2 "slices" of each, and it was game over. Definately not an all the time thing.
Definately good though.
Wow...lookit all the replies...to think this thread had sunk...