6 hrs 35 mins
This is my recipe for Mile High Pizza, it is my DGS favorite pizza that I make and is often requested by him and his friends. I give toppings that I use, but feel free to have a good time with this and use your favorite toppings. The Sauce is my own developed over the ages and because I cannot eat tomatoes or anything with them in it, it is a combination Alfredo/Ranch/Pesto that I happen to love, and use leftover sauce with pasta the next day. I have found as I age that making the alfredo is getting harder and think you could use a jar of the ready made from the store and simply add the remaining Ranch and pesto. As for the crust this is from My standby cookbook...Better Homes New Cookbook (the red and white checked book - that when I pass on my girls will have to fight over) which I revised a bit to my tastes, but I have used other crust recipes here on the Zaar, and particularly like Beer Pizza Crust and Garlic Parmesan Pizza Dough both are good and equally enjoyed. I hope everyone who tries this will remember this is more of a Pizza Casserole, and will be sure to use the deepest dish pan (I like to use a lasagna pan) as they load on the goodies. I do need to mention that I am very lucky in that my Italian Sausage and Pepperoni are purchased from the same store that supplies our local pizza parlor and am very fortunate to be able to have the best of both. The way I make this is labor intensive and I am sure that if you use some of the shortcut store purchased alfredo sauce and ready made pesto prep time could be reduced.
My Private Note
Units: US | Metric
- 12 slices bacon, thick sliced, cooked and chopped
- 1 lb Italian sausage
- 1 lb linguica sausage
- 2 onions, peeled and sliced thinly
- 2 chicken breasts, boneless skinless, sliced and diced into 1/4 inch pieces
- 2 teaspoons dried basil
- 2 teaspoons garlic, chopped
- 1 lb pepperoni
- 1 large bell pepper, cored sliced and chopped
- 2 (14 ounce) cans artichoke hearts, drained and chopped
- 1/2 lb mixed mushrooms, cleaned and sliced
- 2 (6 ounce) cans olives, drained and sliced
- 6 green onions, chopped
- 6 -8 cups cheese, shredded your choice I use cheddar, mozarella and parmasan
- 3 tablespoons butter
- 3 tablespoons olive oil, extra virgin
- 3 tablespoons flour
- 2 cups water, divided
- 2 cups heavy cream
- 1 (11 ounce) packet ranch dip mix, different companies have different weights don't worry
- 3 tablespoons pesto sauce
- 1/2 cup parmesan cheese, freshly grated if you can
- 2In a large cast iron skillet over med to med-high heat cook your bacon, once well browned remove from pan and place on paper towels to drain remaining fat, when cooled and well drained chop into smallish pieces remembering this has to go on two layers of this pizza. Set aside.
- 3In the same skillet and with the oils from the bacon, crumble and brown Italian sausage and linquica togeather, making sure it is well cooked. Spoon from skillet with slotted spoon so as to leave as much of the oils in the pan as possible. Drain on paper towels and set aside.
- 4In the same oils in the skillet brown chicken, basil, garlic togeather. Again once well browned use slotted spoon and remove from pan onto paper towels to drain, and set aside.
- 5Chop bell pepper and set aside. Drain Artichoke hearts well and chop, set aside. In the same oils that are in pan cook sliced onion with mushrooms, when onions and mushrooms are sort of limpish, remove with slotted spoon and allow excess oil to drain onto paper towel, set aside. Drain olives and slice or chop to your liking, wash and chop green onions, set these aside in seperate dishes also.
- 7In the same cast iron skillet you just used with the tad bit of drippings still remaining, melt butter and olive oil add garlic. Mix flour and 1 cup water together and make sure flour is well blended with the water. Add flour mixture to to the pan when the butter is well melted, stirring to make sure well blended allowing to slightly thicken. Add cream and whisk making sure sauce does not thicken too much. If needed add the remaining water to keep it thick but not thin. Add package ranch mix and pesto whisking it in to blend completely. Before removing from the stove add fresh grated parmasan cheese, and stir until well melted and blended inches.
- 8Set this aside and allow to cool.
- 10Remember to Double this recipe if making two large casseroles or using the large Lasagna Pan.
- 11In a large bowl combine half the flour, the yeast and the salt. Add water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, approx 6 to 8 minutes. Cover and allow to rest 10 minutes. Lightly grease pan, and sift cornmeal over bottom. I use a rolling pin to roll my dough into a very thin rectangle to fit pan I am using. then as I lift the dough I stretch it and place it into pan making certain all sides are overlapping. I double the sides over making certain it still fits up the entire side of the pan and pinch to secure. Prick the bottom of pan with a fork many times, allow to rest for another 10-15 minutes. Place dough into 350 degree oven for 20-25 minutes to allow it to bake slightly, but not completely.
- 12Pizza - Finally!
- 13Remove crust from oven, and allow to cool. Using enough sauce to cover bottom of crust and to your liking spread evenly, I like lots of sauce on mine. Sprinkle enough cheese over sauce to your liking, then sprinkle 1/2 of each meat mixture, vegetables, onions and mushrooms, artichokes, and olives and any other toppings you choose. Top this with another healthy helping of cheese. Second layer use remaining ingredients except the sauce, top with additional parmasan cheese and green onions, dried chilis or whatever you like.
- 14Bake in 450 degree oven for 30 minutes or more. Crust should be lightly browned and cheese melted. We like oouey gooey so the more cheese the better, and sometimes it takes a bit longer for it to melt completely. Remove from oven and allow to stand 10 to 15 minutes before slicing. Enjoy and hope you made enough, cuz they will be coming back for seconds and thirds.
- 15****Cooks Notes****.
- 16Make this a bit Mexican by using taco seasoning packet and 1 can diced green chilis when making the meat mixture, then add jalepenos as one of the toppings. Try using good quality chorizo instead of Linquica.
- 17Make it Hawiaan by using lots of Canadian Bacon or sliced ham or even a couple of cans of thinly sliced Spam instead of bacon, and add lots of pineapple and chopped green onions. But don't skimp on the meat when making this dish.
- 18Want a Greek version, simply add lots of fresh chopped basil as one of the toppings, and incorporate a goodly dose of Feta cheese. Try using ground lamb instead of the linquica.
- 19Vegetarian - saute cubed eggplant, use lots of vegetable topping and to make it even better add a can or two of drained black beans instead of the meat. Try using chopped fresh spinach and basil as one of your toppings.
- 20You kind of get the idea I hope -- make this pizza yours simply by changing, adding, combining different toppings.
- 21This pizza serves 12 growing boys 4 decent sized pieces each.
Nutritional Facts for Chacha's Mile High Pizza
Serving Size: 1 (444 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1062.4
- Calories from Fat 717
- Total Fat 79.7 g
- Saturated Fat 35.2 g
- Cholesterol 198.3 mg
- Sodium 2507.0 mg
- Total Carbohydrate 45.5 g
- Dietary Fiber 6.9 g
- Sugars 2.7 g
- Protein 42.6 g
The following items or measurements are not included:
ranch dip mix