Guru Deep Dish Pizza
Pizza is simple and fun!! Make sure the skillet size isn’t too big so there is plenty of thick, chewy crust!
Using a pre-made dough mix like, Urban Slicer, is a great way to take to guess work out of making great pizza dough.
Remember when adding the toppings…less is more. Too many toppings will take much longer to cook, and will result in a very thick slice.
Grill the vegetable for only 3-4 minutes. This way they will retain some texture, but pick up that wonderful, smokey, grilled flavor.
A Tale of Two Pizzas
We decided to do a half and half pizza with one side being grilled chicken thighs and smoked sausage on a garlic white sauce. The other half is a grilled vegetable pizza with a traditional marinara sauce. Both sides are very different, and delicious.
Garlic White Sauce
- 1 pint Heavy cream
- ½ cup Dry white wine (Chardonnay, Sauvignon Blanc, etc)
- 3-4 Garlic cloves (chopped)
- 2 teaspoons Louisiana Love Seasoning Blends
- 1 tablespoon Italian Seasoning
- 1 tablespoon Corn starch (dissolved in cold water)
- ½ cup Parmesan cheese (grated)
- Place a medium, heavy skillet over medium-high heat, adding cream, wine, and garlic.
- Once boiling, reduce to simmer, add dried seasonings, and corn starch solution.
- Allow to return to boil, simmer for 3-4 minutes, and add cheese.
- Taste and adjust seasoning.
Traditional Marinara Sauce
- 2 tablespoons Olive oil
- 2 ea Tomato sauce (15 ounce cans)
- 2 tablespoons Tomato paste
- ½ cup Dry red wine (Chianti, Cabernet Sauvignon, etc., optional)
- 1 tablespoon Louisiana Love Seasoning Blends
- 3 tablespoons Italian seasoning
- 1 teaspoon White sugar
- Place a medium, heavy pot over medium-high heat, adding all ingredients.
- Stir well using a whisk.
- Once boiling, reduce heat to simmer, and cook for 20-30 minutes stirring occasionally.
- Note: As the sauce thickens it will splatter a great deal. Partially cover while the sauce cooks.
- Taste and adjust seasoning.
Building the Perfect Pizza
For those amazing grilled flavors prepare and partially grill each of the following:
- Chicken Thighs – Use boneless, skinless thigh meat, season with Louisiana Love and some olive oil, and cook until 160˚ in the thickest part of the meat. Once cooled, slice into ¼″ strips.
- Cajun Sausage – Grill uncut links for 5-7 minutes. Allow to cool and slice into ¼″ rounds
- Zucchini – Remove the ends, split down the middle, lightly oil, season with Louisiana Love, and grill on both sides for about 3-4 minutes per side. Allow to cool, and slice into ½″ half-moons.
- Poblano Peppers – Split length wise, remove the stems and seeds, lightly oil, and grill for about 4-5 minutes. Allow to cool, and slice thinly.
- White Onions – Peel and slice thinly.
- Garlic – Roughly chop and cook slowly in olive oil until toasted (about 7 minutes).
- Leeks – Keep the root intact and split length wise, rinse under cold water separating the layers to remove any sand. Shake off excess water, lightly oil, and grill for 5-7 minutes or until lightly charred and soft. Allow to cool, and slice.
- Cheese – Use a blend of creamy and sharp cheeses like Havarti, mozzarella, Colby jack, and cheddar.
Assembly and Cooking:
- Oil a cast iron skillet well
- On a well-floured surface roll out dough to about a ½″ thickness
- Transfer to pan and press to cover bottom and about halfway up the sides
- Spoon just enough of each sauce to cover the dough
- On the white sauce side, scatter onions, chicken, sausage slices, and top with cheese
- On the marinara side, scatter the vegetables and top with cheese
- Place skillet on a 425-450˚ grill for 7-10 minutes or until the crust is charred along its edges and the dough easily releases from the pan.
- Remove, slice, and enjoy!
Pomegranate and Lemon Punch
- ½ cup Fresh lemon juice
- 1 cup Pomegranate juice
- ½ cup Stevia sweetener
- 1 cup Water
- Combine juices, sweetener, and water in a half gallon pitcher and stir well.
- Add ice to fill.
Notes: The punch can be sweetened with honey or simple syrup.
Fresh mint or fresh thyme would be great additions.