pizza: The name of the restaurant is Garcia's pizza in a pan. Sometimes known as the flying tomato maybe.|||Ingredients Amount Ingredient Preparation 2/3 cup onion chopped 1/3 cup parmesan, parmigiano-reggiano cheese, grated grated 1 1/2 cups milk 3 large eggs 3/4 cup biscuit baking mix (bisquick) 1 cup pizza sauce prepared 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated 3 1/2 ounces pepperoni sliced 1/3 cup onion chopped 1/2 cup green bell pepper 1 1/2 cups mozzarella cheese shredded Directions Heat oven to 425 degrees F. Grease pie plate, 10 x 1 1/2. Sprinkle 2/3 cup onion and 1/3 cup parmesan cheese in pie plate. Beat milk, eggs and bisquick 15 seconds in blender on high. Pour into pie plate. Bake 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 15-20 minutes or til cheese is light brown. Cool 5 minutes.|||They usually call Deep Dish Pizza Here is a basic recipe Dough (or use two balls of premade dough) 1 envelope active dry yeast 3 cups all-purpose flour 2 tsp salt 2 1/2 tbsp olive oil Pizza 2 onions, thinly sliced 2 bell bell peppers,cored, seeded and thinly sliced 1 tbsp extra-virgin olive oil 3/4 lb turkey-sausage links, cut into 1/2-inch pieces 1 1/2 cups (6 oz) part-skim mozzarella, shredded 1 cup tomato sauce 1 tbsp dried oregano 1 tbsp dried basil Hot pepper flakes 3 tbsp grated Parmesan 2 tbsp fresh parsley (or basil), chopped (optional) For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides. For pizza: Preheat oven to 400掳F. In a small skillet, saut茅 onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.|||Chicago Deep Dish Pizza 1 (.25 ounce) envelope rapid rise yeast 2 cups lukewarm water 1/2 cup vegetable oil 1/4 cup olive oil 1/2 cup cornmeal 5 1/2 cups all-purpose flour 1/3 pound sliced mozzarella cheese 2 cups canned plum tomatoes, drained and squished 1 teaspoon dried basil 1 teaspoon dried oregano 2 cloves garlic, crushed salt to taste 3 tablespoons freshly grated Parmesan cheese 3 tablespoons olive oil DIRECTIONS Place the water in a mixing bowl of a stand mixer. Sprinkle the yeast over the water, and let stand for 5 minutes to dissolve. Pour in the vegetable oil, olive oil, cornmeal and 3 cups of the flour. Mix with the beater for 10 minutes. Add the remaining flour, and switch from the beater to the dough hook. Mix for about 5 minutes. This can be done by hand, but the dough is very rich and moist. Pour the dough out onto a floured surface, and cover with a large bowl. Allow to rise until doubled in bulk, about 1 hour. Punch down the dough, and let rise again. This time won't take as long. Preheat the oven to 475 degrees F (245 degrees C). Grease two 9 or 10 inch round cake pans. Divide the dough evenly between the two pans. Press the dough out so that it goes all the way up the sides of the pans. Lay the slices of mozzarella cheese onto the crusts like tile. Next put the tomatoes over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil. Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown.|||A family favorite, that is rich, cheesy, creamy and oh so good! The crust may also be prepared in advance and refrigerated overnight. Prepare just as a cheese pizza, or top with your favorite pizza topping before adding the mozzarella INGREDIENTS 1 cup warm water (105 to 115 degrees) 1/4 cup vegetable oil 1 (.25 ounce) envelope active dry yeast 2 cups all-purpose flour 1/2 pint heavy cream 1/2 cup butter 2 tablespoons cream cheese 3/4 cup grated Parmesan cheese 1 teaspoon garlic powder 1 1/2 cups mozzarella cheese DIRECTIONS In a bowl, mix the water, oil, and yeast. Stir in the flour. Roll into a ball, and transfer to a well-oiled bowl. Allow to rise 1 hour in a warm location, or until doubled in size. Thoroughly grease a deep dish pizza pan. Punch down dough, and transfer to the pan. Cover dough with a cloth, and allow crust to rise 25 minutes, until puffy. Preheat oven to 450 degrees F (230 degrees C). In a saucepan over low heat, mix the cream, butter, and cream cheese, stirring constantly, until melted and well-blended. Mix in Parmesan cheese and garlic powder. Continue to cook and stir 15 minutes, or until Parmesan is lightly browned. Spread over the pizza crust. Top with mozzarella cheese. Bake 35 minutes in the preheated oven, until crust is lightly browned