have tried

The pie I craft on any given Pizza Friday is usually a late entry choice depending on the contents of the refrigerator. Mind you, the over-flow garage fridge contains the long-term cheese stocks and salumi, all of which are FoodSaver vacuum packed. The pantry has ample stocks of prepared pasta sauces (my current favorite brand is Mezzetta- Napa Valley Bistro), D.O.P. San Marzano as well as California Escalon “6-in-1” brand tomatoes and others, so there is never a shortage of possible ingredient toppings available.

Yesterday, a container of ricotta was begging for action before its use-by date arrived, so deep-dish pizza was a natural. I’ve made Peter’s version in the past and it was well beyond time to revisit Chicago style. The ricotta was combined with two beaten eggs and was smoothed on as the first layer. Next, a sprinkling of shredded California Fiscalini Farmstead Scamorza (fiscalinicheese.com). A hundred twists of pepper medley, then a blend of prepared pasta sauce left over remnants. Finally, a generous layer of shredded Grana Padano. I love left over adventures.