Freezer Meals alla Swistle

Swistle just posted about freezing meals for baby's arrival and I thought I would copy her and share one of our favorite freezer meals as well. I got it originally from Food Network (Emeril Lagasse) but have made tons of variations. Use your favorite toppings!! I use pie pans to bake my pizzas in.

Ok, so this recipe isn't a freezer recipe, per say. Here is what I do. The recipe is for two pizzas that my husband and I can finish 3/4's of. So, the other 1/4 goes with him for lunch the next day and the other pizza I pop in the freezer covered with foil. Or you could freeze both.

Anyways, upwards and onwards.

When you are ready to eat, I take the pizza out of the freezer a couple hours or so beforehand and let it defrost a bit. Then, cover the crust with the foil so it doesn't burn and cook it at about 400 for an hour or so. The results are DELICIOUS!!!!!

Chicago-style Deep Dish Pizzas

Chicago Style Deep Dish Pizza Dough, recipe follows 2 tablespoons olive oil 1 tablespoon chopped fresh garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes 1 (28-ounce) can crushed tomatoes 1 tablespoon extra-virgin olive oil 1 pound mozzarella cheese, sliced 8 ounces pepperoni, thinly sliced 1 green bell pepper, cored and cut into thin rings 1 yellow onion, cut into thin rings 1 pound crumbled hot Italian sausage 1 cup grated Cheddar While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using. Preheat the oven to 475 degrees F. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. Chicago-style Deep Dish Pizza Dough: 11/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon saltIn a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed.