I love baby clams with my home-marinated artichoke hearts as a topping, which is strange, because I don't care for any other seafood on pizza. I also love my pickled jalapeno rings on a cheese pizza. When I worked in a pizza parlor as a teen, we used to make those pizzas and scarf on them, waiting to see whose eyes would start watering first. I also like to eat crisp, cold dill pickles with pizza (not on it)which is another thing I picked up working there...yeah, I know, salt on top of salt, but I love the combo.

I've copied your recipe, San, sounds good! I've never used ground turkey except for this recipe which I've made a number of times.It's very easy and tastes great! Rosecmd, can you please post that recipe? Thanks! Turkey Meatloaf with Cranberry Glaze 1/4 cup brown sugar 1/2 cup mashed jellied cranberry sauce(canned) 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs -- lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions about 1/2 cup chicken broth -- (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Cooking Live - FoodTV

@Mike_kaiser_gw. I tried to copy the best of the dude's chowhound info here: Ingredients: Ceresota AP - 95% - 175g Semolina - 5% - 10g Water - 46% - 85g Corn Oil - 19% - 35g Olive Oil- 4% - 7g Salt - less than 1/8 tsp Sugar - 1/4 tsp IDY - 1/4 tsp (Instant Dry Yeast) Tomatoes: I have 3 components to my tomatoes (sauce, crushed, and bigger chunks). The move has been ground breaking. You want to make sure all the water is out before applying to your deep dish though. This will probably require removing the excess "water" liquid 2-3 times. I also lightly season with salt and oregano. The buttery taste comes from corn oil. The correct recipe for authentic Chicago deep dish pizza depends on two factors: lots of Corn oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature). Use butter flavored Crisco in the pan. Here is the process. I use a bowl, whisk for dry ingredients and a spoon. Mix all dry ingredients minus the yeast. Add oil and mix in halfway with spoon then add in the water. (Helps to achieve flaking in the crust. The flour absorbs the oil instead of all the water and the water steams off in hot oven creating those flakes/layers.) Mix half way again and next sprinkle in the yeast. Mix again with your spoon until it all comes together. Then you need to hand mix it gently for about 1.5-2 mins (I use one hand for this). You want to make sure you get most of the clumps of oil incorporated into the dough. After your done cover and put into oven with the light on for 5 hrs. Add butter flavored crisco to pan. I went all the way up the sides. Place stone on 2nd rack and preheat to 425. Preheat stone for additional 45 mins. Place dough in pan and press it out. I only went 1 inch up side of my 2 inch pan. This is important because the thinner you make it the harder it gets. I believe mine to be the sweet spot as for thickness. Increase temp to 450F and bake for 28 mins. I put foil on top with about 10 to go to prevent cheese burning and removed foil for final 3 mins. Hint: The crust gets better as it cools down. I remove from pan after 5 mins and then wait another 10 mins before I cut it.

jerzeegirl, while I'm having some success with the cast iron, it's 10" on the bottom, and we need a wee bit bigger and I tend to mess up the dough getting it into the skillet - I still want a stone! Made another pie last night - way too much mushrooms, sausage, cheese, etc.! DH loved it, I found it far too filling! So you found 2 minutes to be the perfect parbaked crust too?! : - ) Hmmph, and I thought I was the queen of freezing - it had not occurred to me to freeze the crust after parbaking... I'll do that next time - what a time saver! Thank you! I do freeze my raw dough... I let it thaw in the fridge (cold fermentation) - anywhere from 2 to 6 days works well. I let it proof in an oiled bowl in a warm location for 2-4 hours. Then I use this method to stretch, but where he 'pounds' in the middle I don't, I like to just form my crust, then use my balled up fists to rotate it... we like a thin crust and bubbly thicker edge : ) I'll set the dough down 3-4 times to check it, and by then it keeps shape. This is the latest recipe I found that is a-mazing - ann_t'srecipe! I double the recipe, freezing all but one for a pie in a few days. At the bench cutting part is when I wrap to freeze. To all those who contributed to this thread, thank you so much! I used roasted plum tomatoes, added herbs (yes, plllog's marjoram too!), garlic, and just blended to a rough sauce - the sauce was far better! Next time I'll try ann_t's method of good canned tomatoes (must find!). Not cooking the sauce is the key for me - so thank you everyone!!! Lars, wish I had fresh herbs now to use, but next summer I will!