When it comes to food photography and dinnertime, you have to be quick around here. Wanna know why?
This picture snapped with my iPhone is the only picture I have of this dish in its entirety. It was late evening, the natural light was no good, and we were hungry. I suppose I could have made two pies and saved one for photographs, but that seems like a lot of work. So here you are folks.
Once again, I had to fight off The Husband for these few precious remaining leftovers. I wanted at least something to remember this by. He just wanted lunch.
If you are a fan the Chicago-style deep dish pizza (which I am!), then you will love this recipe. I am of the school of thought that when it comes to pizza, the crust is the best part. None of this namby-pamby thin crust either. To me, that’s like eating pizza on a soggy saltine cracker. No, it has to be thick and bready, crispy on the outside and tender on the inside. The Husband is one of the best people to eat thick crust pizza with, because he eats around the crust. After 11 years together, he now just tosses his leftover crusts on my plate. That’s just one of the many reasons why we are a good match.
I adapted this recipe using my own buttermilk biscuit recipe. It’s so much easier than working with pizza dough, which I find to be infuriating to roll out. This was very easy to work with. I made sure to sprinkle a generous layer of cornmeal down on my pizza peel before rolling out so I could easily slide the pie onto my pizza stone already preheating in the oven. This ensures my crust came out just the way I like it. No sogginess here!
While this pie is better suited for summer months when heirloom tomatoes are at their peak, I definitely see myself adapting this for use in other homemade pizza recipes.
- ¼ cup yellow cornmeal
- 1 recipe buttermilk biscuit dough (recipe can be found here)
- 2-3 ripe heirloom tomatoes, sliced ¼-inch thick
- 2 ounces (2/3 cup) shredded Swiss cheese
- ⅓ cup mayonnaise
- ⅓ cup finely chopped herbs such as basil, parsley, and oregano
- Preheat oven to 425 degrees. Position rack in the middle of the oven. If using a pizza stone, place stone in the oven to begin preheating.
- Sprinkle cornmeal over a clean work surface that can be used later to transfer the crust to the oven, such a pizza peel or parchment paper. Pat the dough into a 5-inch round. Then roll dough out into a 13-inch round using a floured rolling pin.
- Arrange the tomato slices over the crust, leaving a 1-1/2 inch border.
- Combine the cheese, mayonnaise, herbs, and ⅛ teaspoon pepper in a small bowl. Place dollops of the cheese mixture over the tomatoes.
- Fold the border over the tomatoes to form a crust. Transfer the pie to your preheated pizza stone or a baking sheet. Bake pie for 20-25 minutes until the crust is golden and the cheese is melted and bubbling.
- Remove pie from the oven and allow to cool for 15 minutes before cutting.