Last week I made the Deep Dish Pizza from October’s Cooking Light.
I have yet to find my passion for making any kind of dough. I think its messy and a lot of work. Needless to say, I didn’t exactly enjoy making the pizza crust. But, the pizza tasted great; it was worth the work. I’ll definitely be making this again. The crust was really thick, and airy. And, I like that there was no sauce but it was still soft and moist.
I wish I’d discovered this recipe earlier in the summer, it’d be tasty with homegrown tomatoes in place of the canned tomatoes.
I did make one adjustment to the printed recipe, I used canned diced tomatoes. The recipe called for whole tomatoes and then said to drain and chop them. I like to take shortcuts when I cook, so I bought them pre-chopped :).
PS. I also made the Adobo Chicken from October’s Cooking Light. I forgot to photograph it. I thought it was a bit on the salty side, but good. I substituted 12 chicken tenders for the 4 chicken thighs it called for. And, I thought it could have used more onion. Next time I’d put 2 onions in it. The onion was my favorite part.