As an alternative to the heavy cheese and peperoni pizza here is an alternative that really worked out well. I searched the forum and found a post from 2007 Chile con carne pizza but I think being as it was drained it was a totally different type of chili. So..
This weekend I made a Chicago thin crust w/ semolina posted by BTB. I made the recipe exact for a 14" cutter pan. Well I only have 1 10" cutter pan and 2 9inch deep dish
Peter informed me that I had enough for at least 2 - 9+ inch skins. I was cooking up some chili for sundays game after a cold icy saturday and it occured to me that this mixture would work perfect for a deep dish crust. and DID IT!
chili recipe went like this
1 Lb Lean ground Turkey
1 small onion
1 28 Oz can red pack diced tomatoes
1 15oz can red beans
1 15 oz can kidney beans
1 15 oz can black beans
1 8 oz can tomatoe sauce
1/2 28 oz can 6 in 1 tomatoes
1 4oz can diced green chili
2 tbs chili powder
Let me tell you this is not some wendys $.99 chili or spicy chili cook off stuff. Its a nice flavorfiul healthy (new years resolution -pizza) meal. Good comfort food for any day of the week.
Anyway the the crust texture was perfect for the filling and I happen to have a 9 inch deep dish with the proper dough ready to go.
Put a layer of sharp cheddar down first (see pic #1) with true chicago style where cheese goes first filled with the chili and topped with a bit more Shredded cheddar. instaed of parmasean
Baked at 20 min at 450 and I have to tell yo I was quite impressed with this creation really good! please enjoy the pictures beloow my stomach did!
First time I ever picked up a slice of chili!