Concerned that all the New York-style pizzas weren't giving me a diverse enough diet, this weekend I branched out into Chicago-style stuffed pizza. I have to say, the first one turned out better than I could have reasonably hoped. The secret, as usual, is using the right equipment—in this case, seasoned steel pans with tinned plating.
I'm in love with this dish. It ain't really pizza, but it has so much promise. You can stuff its perfect, flaky crust with pretty much anything. For my first pie I skipped pizza toppings entirely and stuffed it full of spinach and mozzarella, creating a flavorful and unique Italian dish all its own. I inhaled it.
