This is a gut buster, but it’s worth it.
What you will need
1 batch deep dish dough
8 oz Monterrey jack cheese
2 medium tomatoes, diced
1 lb ground beef
1/2 tsp thyme
1/2 tsp oregano
Salt as needed
1 can (12 oz.) evaporated milk
How to cook
Melt the grated cheese gently into the evaporated milk.
Core and dice 2 medium tomatoes
Brown the ground beef in a sauté pan over medium-high heat. When it starts to get a little crispy add the thyme, oregano, and a little salt. Remove from heat.
Spread the dough out in a pan.
This pizza runs deep, so you gotta work it in 2 layers. Start by adding about 1/2 of the beef, tomatoes and sauce.
Launch into your second layer of the same. Dump in the remaining beef and tomatoes. Finished with a blanket of cheese sauce.
If you’re using my deep dish dough, you need to heat the oven to 500F, but refuse to 450F right before you put the pizza in. Bake for 30-40 minutes.u crust should be golden brown.
Get ready for a meal. That’s a lot of beef and cheese for one face.