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Deluxe Deep Dish Pizza https://www.metro.ca/userfiles/image/recipes/pizza-pate epaisse-deluxe-11499.jpg PT25M PT25M PT50M
Preheat oven to 425°F.In a large bowl, combine crust mix with warm water and garlic powder until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.Spread garlic and olive oil in a 9-inch round cast iron skillet. Sprinkle with salt and parmesan. Roll dough into a 13-inch circle, carefully transfer the dough onto the skillet, tucking along the bottom edge and pressing up the side evenly.Spread 1 pizza sauce pouch onto the bottom of the dough and layer with 1 cup cheese, 1/2 cup pepperoni, 1/2 each of the sautéed mushrooms, green pepper, onion, and black olives.Drizzle the second pouch of pizza sauce on top.Layer with remaining cheese, pepperoni, sautéed mushrooms, green pepper, onion, and black olives.Bake for 25 minutes or until the crust is golden brown.Cut pizza into 8 wedges and serve.
6-8
0 0 0 0
1 box (700 g) Dr. Oetker Pizzaiolo Kit 1 cup (250 ml) warm water 1 teaspoon (5 ml) garlic powder 2 cloves garlic, grated 2 tablespoons (30 ml) olive oil 1/2 teaspoon (2,5 ml) sea salt 1/4 cup (60 ml) freshly grated Parmesan 1 cup (250 ml) sliced pepperoni (about 36 slices) 2 cups (500 ml) Selection pizza mozzarella 3 cups (750 ml) sliced cremini mushrooms, sauteed 1 small green pepper, seeded and sliced 1/2 small onion, sliced 1/2 cup (125 ml) sliced black olives
Deluxe Deep Dish Pizza

Deluxe Deep Dish Pizza

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6-8
Main course
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 1 box
    (700 g)
    Dr. Oetker Pizzaiolo Kit
  • 1 cup
    (250 ml)
    warm water
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    PUMPKINS AND GOURDS VARNISHED BAG

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  • 1 teaspoon
    (5 ml)
    garlic powder
  • 2
    cloves garlic, grated
  • 2 tablespoons
    (30 ml)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    sea salt
  • 1/4 cup
    (60 ml)
    freshly grated Parmesan
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    SELECTION CHEESE BARS

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    400 g or SHREDDED CHEESE 320 g SELECTED VARIETIES


  • 1 cup
    (250 ml)
    sliced pepperoni (about 36 slices)
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    100 g OR SLICED PEPPERONI 175 g SELECTED VARIETIES


    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    $8.49 ea.

    280 - 500 g, SELECTED VARIETIES


    PILLER'S PEPPERONI OR SALAMI TRIO

    PILLER'S PEPPERONI OR SALAMI TRIO

    $5.49 ea.

    125 - 250 g SELECTED VARIETIES


  • 2 cups
    (500 ml)
    Selection pizza mozzarella
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  • 3 cups
    (750 ml)
    sliced cremini mushrooms, sauteed
  • 1
    small green pepper, seeded and sliced
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    ASSORTED COLOUR SWEET PEPPERS

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  • 1/2
    small onion, sliced
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  • 1/2 cup
    (125 ml)
    sliced black olives
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Preparation

Preheat oven to 425°F.

In a large bowl, combine crust mix with warm water and garlic powder until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.

Spread garlic and olive oil in a 9-inch round cast iron skillet. Sprinkle with salt and parmesan. Roll dough into a 13-inch circle, carefully transfer the dough onto the skillet, tucking along the bottom edge and pressing up the side evenly.

Spread 1 pizza sauce pouch onto the bottom of the dough and layer with 1 cup cheese, 1/2 cup pepperoni, 1/2 each of the sautéed mushrooms, green pepper, onion, and black olives.

Drizzle the second pouch of pizza sauce on top.

Layer with remaining cheese, pepperoni, sautéed mushrooms, green pepper, onion, and black olives.

Bake for 25 minutes or until the crust is golden brown.

Cut pizza into 8 wedges and serve.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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