Rachael's Hot Blond Deep Dish Pizza

Recently, my husbands Uncle Ross passed away. He was a serious cowboy. Hubs obviously grew up very close to him and I had known him for more than half my life - it was so bitter sweet. He had so many adventures, interests and loved everyone he came in contact with. He lived an awesome very long life. 

We saw him on all the usual times extended family gets together - but Hubs, I and our kids also ran into him at all the outdoor sports shows, boat shows, RV shows, gun shows, etc. He was a hard worker. He was a self starter. He was an inventor. He made and sold several amazing products and built a fortune from the ground up. But - you wouldn't know it by talking to him. He was so humble. And loving. And such an amazing husband, father, grandfather, brother in law and Uncle. 

After his funeral (which was 100% Uncle Ross and the MOST genuine funeral I've personally ever attended) Hubs and I reminisced about the times we remembered with him - and Hubs shared all his favorite memories of Ross that I've heard many times - and with all that reminiscing he remembered many more stories I'd never heard. Heaven gained an amazing angel.

About a month after he passed away, his family went through his things - and Hubs got a few of his well loved cast iron skillets to remember him by.

Tonight - I used Uncle Ross's skillet to make this delicious creation... 

I saw this recipe on the Rachael Ray show and it was perfect timing. She calls it a hot blond - bc it's a "blond" pizza and with the red peppers and sambal - it makes it spicy - hot... Rachael's Hot Blond Deep Dish Pizza For the Filling: 1 c ricotta cheese

1 egg

1 c Parmigiano-Reggiano cheese

2 cloves garlic, grated or finely chopped

A handful of flat-leaf parsley, finely chopped

A little freshly grated nutmeg *didn't have

1 c shredded provolone

1 c shredded mozzarella

Flour, for work surface

Pizza Dough *fresh dough from our local grocery store 1 T cornmeal

EVOO

Salt and pepper

Red pepper flakes

About 3 T honey

A round T Calabrian chili paste or Sambal Olek or Sriracha

Preheat the oven to 525˚F-550˚F, rack at center, and preheat a 12" cast iron skillet on the stove on medium.

In a mixing bowl, combine the ricotta, egg, Parmesan, garlic, parsley and nutmeg. Grate the provolone and mozzarella cheeses.

Roll and stretch dough on lightly floured surface into a 12-14-inch even round that will cover pan. Turn off heat under skillet and sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot – remember! Drizzle the dough with EVOO and season with a little salt, pepper and red pepper flakes. Top the dough with ricotta mixture in even thin layer and then with shredded cheeses, and place in oven.  

Bake the pizza 10-12 minutes to deep golden, brown and bubbly.  

** RR says: Combine honey, splash of water and hot chili sauce in small pot or skillet and heat over low heat.

I skipped the step above and just drizzled the pizza with the honey and Sambal and serve it up!!!