Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cast Iron Skillet Deep Dish Pizza



As I promised, the deep dish pizza is complete. It was as easy as they showed on TV.  I picked up some pizza dough from the local pizzeria. Your local pizza parlor is happy to sell pizza dough and it’s so convenient especially for a weeknight meal.

I chose to use chicken that I seasoned with a blackened seasoning and grilled off on my indoor grill pan.

I sliced the chicken on the bias and set aside until I was ready. Then I sauteed some peppers, onions, and a little garlic in another pan. I used a splash a balsamic vinegar and a tablespoon of sugar, and of course, kosher salt and pepper to bring out the flavors of the veggies.

In another bowl, I blended together some Ricotta, mozzarella, and grated Parmesan with a little fresh chopped Italian flat leaf parsley. I bought my favorite Marinara sauce for this dish, I didn’t need to do any extra work. I liberally oiled the cast iron skillet and placed it in a 400-degree oven until it was super hot.

Brought the skillet out of the oven, set my dough in the bottom but let the sides hang over.

I started by ladling the sauce first then layering all the ingredients, finishing with more sauce and finally topped with more mozzarella and Parmesan.

I drizzled olive oil on the crust that I tucked in around all the edges. Transferred the skillet back in the 400-degree oven for another 30 minutes. Oh WOW!, does it look good? Let the pizza rest for 15 minutes allowing it to set, then cut and serve.


Tupperware-A Staple In Every Home

A Staple In Every Home

Tupperware was huge in the 70’s. Oh, the memories!  You know what’s funny? There hasn’t been any salt or pepper on my table since learning how to properly season my food.

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