Deep-Dish Pizza Wedges


Making pizza in a wedge pan means each slice has a crispy outer crust. We used bell pepper, onion, basil, and crushed red pepper, but any toppings you like will work.

Deep-Dish Pizza Wedges
Serves: 8
  • 2 teaspoons olive oil
  • 1 teaspoon plain yellow cornmeal
  • 1 (11-ounce) can thin-crust pizza dough
  • 8 tablespoons pizza sauce
  • ½ cup shredded mozzarella cheese
  • Grated Parmesan cheese, sliced red onion, sliced bell peppers, and fresh basil, for topping
  1. Preheat oven to 375°. Position rack in bottom third of oven.
  2. Brush wells of an 8-well cast-iron wedge pan with oil; sprinkle with cornmeal.
  3. On a lightly floured surface, roll dough into a 14×12-inch rectangle; cut lengthwise into 4 equal rectangles. Cut each rectangle in half diagonally; press dough pieces into bottom and up sides of prepared wells.
  4. Spread 1 tablespoon sauce onto each crust; sprinkle each with 1 tablespoon mozzarella. Top with Parmesan, onion, bell pepper, and basil as desired.
  5. Bake in bottom third of oven until crust is golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Serve immediately.