Deep-Dish Pork and Collard Greens Pizza

Deep-Dish Pork and Collard Greens Pizza


  1. ¾ cup warm water (105° to 115°)
  2. 1 teaspoon active dry yeast
  3. ½ teaspoon sugar
  4. ¼ cup extra-virgin olive oil
  5. 2¼ cups all-purpose flour, divided
  6. ¼ cup plain cornmeal
  7. ½ teaspoon salt
  1. 4 teaspoons extra-virgin olive oil, divided
  2. 1 cup finely chopped onion
  3. 1 tablespoon minced fresh garlic
  4. 1 pound ground pork
  5. 3 cups chopped fresh collard greens
  6. 2 teaspoons fennel seed, crushed
  7. ½ teaspoon crushed red pepper
  8. ⅓ cup sun-dried tomatoes in oil, drained and chopped
  9. 2 teaspoons distilled white vinegar
  10. 1⅓ cups shredded smoked Cheddar cheese, divided
  11. 2 teaspoons plain cornmeal
  12. 1 cup shredded whole milk mozzarella cheese
For crust: In a large bowl, combine ¾ cup warm water, yeast, and sugar; let stand 5 minutes or until foamy. Add olive oil, 2 cups flour, cornmeal, and salt; stir until a soft dough forms.
Parish used Rapid Rise Yeast to cut down on the time. A 10 minute “rest” for the dough replaces the 45 minute rising time noted below. (Follow directions on your yeast packet for mixing instructions and liquid temperatures.)


Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic, approximately 6 minutes. (Add remaining ¼ cup flour, 2 teaspoons at a time, to keep dough from sticking.) Place dough in a medium bowl; spray top of dough with nonstick cooking spray. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 45 minutes.

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For filling: In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add pork; cook until browned and crumbly, approximately 7 minutes. Add collard greens, fennel seed, red pepper, tomatoes, and vinegar; cook 1 minute. Remove from heat. Stir in ⅓ cup Cheddar.

Parish brought the fennel seed to me to smell.  Mmmmmmmmmmmmmmm  I wish I could figure out a way to post smells!  Take time to smell and taste a long the way!  That’s the fun in cooking!


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Preheat oven to 450°. Brush bottom only of a 10-inch (2-inch-deep) cast-iron skillet with remaining 2 teaspoons olive oil; sprinkle with cornmeal.


Lightly punch down dough. Cover, and let stand 5 minutes. On a lightly floured surface, roll dough into a 13-inch circle. Fold dough into quarters; place in prepared skillet. Unfold dough; lightly press into bottom and up sides of skillet. Add pork mixture; sprinkle with remaining 1 cup Cheddar and mozzarella.

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Bake until golden brown, approximately 17 minutes. Let stand 5 minutes before serving.

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Pajamas and good food!



Magazine: Special Collector’s Issue Southern Cast Iron, 2014, Page 23



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