Deep Dish Pizza


Friday Night Pizza!!! T.W.O. decided to spice up Friday Night Pizza night and make a deep dish pizza. That’s right, pizza pie! T.W.O.’s brother made a deep dish pie a couple weeks ago, which inspired us to try our own version. Grab your rolling pin, pie dish, ingredients and let’s start cooking!



– Pizza dough
– Flour
– Cornmeal
– Mozzarella cheese, 1 inch block
– Marinara sauce (T.W.O. uses Molinari’s homemade marinara sauce)
– 1 large head of broccoli, chopped
– 1 can of olives, diced
– 1 small package of mushrooms, diced
– 2 jalapeno, diced

Preheat oven to 425ᴼ.

First, roll out dough on a flour, cornmeal surface. Make sure to evenly roll out the dough in a circular shape so it fits in the pie dish. Once completed, place the dough in the pie dish and pat in place. Add some flour and cornmeal to the bottom of the dough so it will help absorb some of the juices.


Cut thin mozzarella slices from the block of cheese and lay on the bottom. Next, drizzle some marinara sauce to cover the cheese. Add the cut vegetables to the pie and layer cut slices of cheese in between. Once you have all your ingredients in the pie, top with the remaining marinara. The sauce should fill in the gaps between the vegetables.

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Put the pizza pie in the oven and bake for about 30-40 minutes. You will know when the pizza is ready when the sauce is “bubbling”. Take out and top with parmesan cheese.


Let the pizza sit for about 10 minutes prior to cutting. Once served, sit down and enjoy your deep dish pizza pie!

Happy Friday Night Pizza Night!!!




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Friday Night Pizza


Friday Night Pizza has been a tradition in T.W.O.’s family for decades.  It’s one night of the week that everyone partakes in the preparation of dinner by creating his or her own pizza.  It’s all about the dough, the ingredients and the cooking style that makes every week a unique experiment.  We aren’t afraid of trying new recipes and of course making it our own….T.W.O.!

T.W.O.’s first featured Friday Night Pizza was taken place in San Francisco with family.  Around 6pm, everyone was in the kitchen chopping, shredding and dicing their favorite ingredients.

The chefs made a total of 4 pizzas:

1. Peach & Ricotta Pizza with Arugula
2. BBQ Chicken Pizza
3. Deep Dish Pizza
4. Chicken & Pesto Pizza


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T.W.O. will be featuring the Peach & Ricotta Pizza with Arugula



1 – pizza dough (T.W.O. suggests using SF’s Molinari’s pizza dough or Whole Food’s brand)
1 – yellow peach, ripe
1 – cup ricotta cheese
2 – tablespoons honey
½ – cup balsamic vinegar
1- tablespoon olive oil
¼ – cup lemon juice
8-10- fresh basil leaves
1 ½- cups arugula
¼ – cup cornmeal
Pizza Stone

The key to having a perfectly rolled out pizza is to make sure the dough is at room temperature.  Roll out the dough on a floured surface that is lightly sprinkled with cornmeal.  Once rolled out evenly in a circular shape, place the dough on a pizza stone.  T.W.O. decided to bake their pizza on a stone so that the crust would be thinner and the peaches would not be buried inside the dough.


In a separate bowl, mix the arugula, olive oil, ¼ cup balsamic vinegar and lemon juice.  Place aside for later.

Now it’s ricotta time! First, add the honey to the ricotta and mix well.  Spread the ricotta/ honey mixture evenly on the dough. Make sure your spread it all the way to the edges. Thinly slice the peaches and remove the stems from the basil.  Next, place the peaches and basil on the ricotta.  Once the pizza is “dressed,” start the BBQ.  It is important to make sure the BBQ is pre-heated so that it cooks at the set temperature.  (The temperature should be around 414° – 450° depending on your BBQ)


BBQ the pizza for about 15 minutes, depending on how you like your crust.  T.W.O. highly suggests that you take your glass of wine out to the BBQ and watch the pizza, so you achieve the perfect crust and not a charbroiled crisp!

Once the pizza is done, drizzle ¼ cup of the remaining balsamic vinegar on the peach, ricotta and basil topping.  To finish, add the arugula salad to the top of the pizza.  Now you are ready to serve! Bon Appetit!


Wine Pairing Suggestions: Kaz, Winemakers Red Blend (of course, signed by the winemaker himself!)


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