Deep Dish Pizza

Pizza dough1 block whole milk mozzarella1 package of thin sliced pepperoni1 28 oz can crushed tomatoes, drained1 tbsp fresh chopped garlic1 tsp garlic salt½ tsp basil¼ cup grated parmesan cheese

Preheat oven to 375 degrees.Grease a deep dish cake pan ( 9 inch round, 3 inch deep pan) with olive oil. Knead dough and stretch to fit into pan make sure the ends come slightly up the side of the pan. This will take some patience since the pan is coated in olive oil. Place pepperoni on a cookie sheet and bake until crispy, remove and drain on paper towels.Cut block of mozzarella into quarter inch thick slices and press into dough, make sure all of the dough has cheese on it, some of the slices will need to be cut to fit into gaps. Place pepperoni over cheese again be sure to cover all of the cheese with pepperoni. Drain tomatoes and place on top of the pepperoni, use your hands to make sure the tomatoes are spread evenly over the entire pizza except for the ends, you should leave about a half inch at the ends for the crust to rise. Sprinkle chopped garlic, garlic salt, basil and parmesan on top of the tomatoes. Cook at 375 degrees for 45 minutes or until crust begins to brown. Remove from oven and allow to cool for at least 10 minutes before cutting. It is easiest to cut around the edges with a sharp knife

and use a spatula to remove the entire pizza and place on a pizza pan to cut. If you used enough oil, the pizza should come out of the deep dish pan easily.