Tuesday, November 6, 2012

Mini Deep Dish Pizzas & Halloween

Unless you live under a rock you know it's election day today. Dylan and I voted at the fire station this morning and, while trying to avoid making a major political statement here, these are Chicago mini deep dish pizzas shot on a very blue towel. You get the picture.

Election day and Halloween prove we're in the thick of fall. Some of you got a sneak peek on my instagram but Dylan requested an astronaut costume this year. I made him a jet pack out of plastic bottles following this easy tutorial and he loved it. He actually loved it so much he made me cry. What a guy.

These little pizzas are really easy to make and super adaptable. If you're feeding kids or a crowd, just fill 'em up with whatever people like. I've included our favorite pizza dough recipe but store bought is just fine.

Mini Deep Dish Pizzas with Spinach, Caramelized Onions & Goat Cheese 
makes 12

1 no-knead whole wheat pizza dough (recipe below)
1 cup favorite marinara sauce, mine is Rao's
1 cup crumbled goat cheese (leave out for vegan)
2 cups fresh baby spinach, chopped
3 yellow onions, sliced thin
olive oil
salt & pepper
muffin tins




































1. Make dough the day before or buy a whole wheat dough from the market or your favorite pizza shop.

2. Caramelize the onions: Heat a large skillet over medium heat and cover the bottom with olive oil. Add onions and a big pinch of salt. Let the onions sit until slightly brown, toss, let sit, toss, allowing the onions to continuously brown. For pizza, I like them medium caramelized so they're full of rich flavor but not lost. This will take about 15 minutes.






3. Brush two 12 cup muffin tins with olive oil. You'll use every other cup so the pizzas don't stick together.

4. Dough: Grab a golf ball size ball of dough and with plenty of flour, roll to a 3" circle. Roll out 12 circles and place them in alternating oiled muffin cups.

5. Preheat oven to 450. Spoon 1 tablespoon tomato sauce into the bottom of each cup, follow with 1 tablespoon goat cheese, 1 tablespoon spinach, 1 tablespoon onions. Finish with another tablespoon of sauce and finally cheese on top.

6. Place the pizzas in the oven and cook for about 12-15 minutes or until cheese is brown and crust is crisp.


No-Knead Whole Wheat Pizza Dough adapted from Bon Appetit
makes enough dough for 6 full pizzas

3 cups all-purpose flour
3 cups whole wheat flour
4 teaspoons sea salt
1/2 teaspoon active dry yeast
3 cups water

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball.

Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a warm area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on temperature of room).

Transfer dough to a floured work surface. Gently shape dough into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, shape into ball and set on counter under damp kitchen towel for 1 hour. 

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