I have memories of eating deep dish pizza at Pizzeria Uno’s Pizza on the Upper West Side (of NYC), where I lived for several years. Since it was on my way home while walking up Columbus Avenue, and a few blocks from the Museum of Natural History, it was an easy place to duck into for a meal.
I was a busy, young professional, so deep dish pizza was a good, hot meal for me (that’s when I ate an Entenmann’s cake as a quick bite on the run). If you search Uno’s on Yelp, the current reviews are not what I remember – funny thing about that.
Unfortunately, I’ve had several deep dish pizza fails, and this recipe is just ok – but I thought I’d publish it anyway because I like anything baked with lots of cheese and tomatoes, even without a crust (chicken Parmesan comes to mind).
This version of deep dish pizza uses an almond flour tart crust, and I encourage you to set your expectations low (soggy crust), choose a different crust recipe, or go crust-less and add more toppings. You can use any crust you like, and if you don’t have a fluted tart pan, just use a pie dish or other baking dish.
All toppings are optional, but the possibilities are endless. Pineapple, chicken, sausage, peppers, onions, or anything you can think of.
Deep Dish Pizza
- 1 1/2 cups of almond flour
- 1/2 cup shredded Parmesan cheese (for the crust)
- 3 slices of Havarti cheese or 1/2 cup of shredded Parmesan cheese (for the top of the crust)
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of oregano
- about 2 tablespoons of olive oil
- about 2 cups of roasted or stewed tomatoes (I often use Muir Glen Fire Roasted Diced Tomatoes and drain a lot of the sauce)
- 1/2 cup of shredded Parmesan cheese
- 3 slices of Havarti cheese
- Preheat oven to 350 degrees F.
- Create the pie crust by combining all the dry ingredients, and 1/2 cup of the Parmesan cheese into a bowl and blend together. Then add the olive oil and blend well.
- Pour the crust into a pie dish or tart pan, and spread out evenly. Press the crust down until it is firm and covers the bottom and edges.
- Place 3 slices of Havarti cheese on the top of the crust to seal out the moisture from the toppings, or pour 1/2 cup of Parmesan cheese evenly across the pressed pie crust, and then bake for about 7 minutes (or longer if you want a firmer, darker crust).
- Take out the pie shell and add the tomatoes to the top. Avoid overloading the top with liquid since it can soften the crust too much. Feel free to add other seasoning or filling items (but avoid anything that is very wet).
- Add the Havarti cheese slices and then sprinkle the top with about a 1/2 cup of shredded Parmesan cheese.
- Bake the pie at 400 degrees for another 7 minutes, or until the cheese starts to brown on top.
- Cool and enjoy!