Detroit-style pizza is one of a kind, with its thick focaccia-like crust, caramelized cheese, and dollops of tomato sauce.
- 6 oz. (175 g) Muenster cheese (2 cups/500 mL grated)
- 4 oz. (125 g) low-moisture mozzarella cheese (1 cup/250 mL grated)
- ½ tbsp (7 mL) vegetable oil
- Flour for sprinkling
- 1 lb. (454 g) frozen pizza dough, thawed
- ¼ tsp (1 mL) Italian Seasoning Mix
- 24 pepperoni slices
- ⅓ cup (75 mL) pizza sauce
Preheat the oven to 500°F (260°C). Use the Microplane® Adjustable Coarse Grater to grate both cheeses.
Transfer the dough to the skillet and press to fill the pan. Thoroughly pierce the dough with a fork. Top the dough with ⅛ tsp (0.5 mL) of the seasoning and place the pan on the stovetop. Cook over high heat for 2–3 minutes, or until the dough slightly puffs.
Remove the pan from the heat and top with 12 pepperoni slices, then both cheeses, making sure to cover the entire pizza, including the edges, with the cheese. Top with the remaining seasoning. Use a spoon to dollop the pizza sauce onto the dough. Add the remaining pepperoni slices and bake for 15 minutes on the bottom rack of the oven.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 620, Total Fat 31 g, Saturated Fat 15 g, Cholesterol 75 mg, Sodium 1,040 mg, Carbohydrate 54 g, Fiber 0 g, Total Sugars 4 g (includes 0 g added sugars), Protein 30 g
Serve warmed pizza sauce on the side if desired.