It seems that COVID-19 has us all baking up a storm. I even had a friend stop by (social distancing the whole time) so I could throw her a bag of baking yeast because it is sold out almost everywhere else. Anyway, if you get tired of baking bread, you should bake some pizza instead! My favorite pizza dough is from Emeril Lagasse. Yep, that Emeril. The dough is versatile and can be used for pizzas, coccoli, calzones or plain old breadsticks. If you make too much, it stays good in the fridge for about a week.
WHY IT TASTES GOOD: This dough is SO good. It has a great flavor that tastes great on its own, or even better with sauce and toppings.
WHAT YOU’LL NEED:
- Emeril’s Deep Dish Pizza Dough
- Whatever toppings you want. I used:
- Meatballs + sauce leftover from my Lazy Trader Joe’s Meatball Sliders
- Shredded Tillamook cheese (Italian blend)
- Canadian bacon
- Crimini mushrooms
- Olive oil (for brushing on dough)
- Cast iron skillet
HOW TO MAKE IT:
- Make Emeril’s deep dish dough according to these ingredients and instructions
- Set oven to the highest temperature possible, probably around 500 degrees
- Roll dough out into a circle (I used a wine bottle, but rolling pins work great too)
- Place toppings, with sauce going down first
- Fold in dough from the ling end, then close off stromboli on the short end
- Flip the stromboli and place in a cast iron skillet, brushing with olive oil and salt to taste
- Bake for 16-22 minutes, until golden
- Chill for at least 15 minutes before cutting, enjoy!