It's becoming a dough!
Ha ha.
Hi! I'm Christian.
I'm Alyssia!
And welcome to Eat The Pizza!
And today we are making a barbecue deep-dish POT PIE pizza!
We're gonna make it delicious. Aaaaand BREAK!
So I thought it would be appropriate,
since this is a barbecue-flavored pizza, to do a CORNMEAL crust.
I know, say what?
Say what?!?
It's a great idea. We've got some warm water and then I'm adding in this
instant yeast.
*SINGING* Whisk it up, whisk it up!
And Christian is gonna add the honey.
Don't mind if I do.
Alright, we're gonna let that sit for a minute.
So we've got flour and cornmeal.
Make sure you're counting!
I think this is blooming, so let's add this oil. You want to mix?
Alright.
Ooh, smell it.
Smells yeast-y.
Smells olive oil-y.
Yeah smells like olive oil and yeast.
We want it sticky but not gooey.
It's becoming the dough.
Ha ha.
I am adding some olive oil to this bowl.
That is such a good idea. How in the heck did you come up with that?
Uh, the recipe told me to do it.
What?!
That's a pretty good idea, to get it covered completely.
Yeah, and then I don't have to get all dirty.
Wooooooaaaaahh!
No no no! Don't put it directly in! You're making it into a ball.
Oh.
Don't drop it!
AHHHHH!
Look, it's...it's, um...sticky but not gooey.
It's sticky but not gooey! It is.
Put it in the bowl?
Yep.
You heard.
Turn the oven off and then put this oven-safe bowl,
make sure your bowl's oven-safe.
So we're covering this, so it's tightly wrapped...
It's tightly wrapped.
And now we have to put it in the oven and let it rise for only thirty minutes,
it should be doubled in size.
*SINGING* Let's do it!
So, pretty much, when I was concepting this, I thought
let's take all of the great barbecue flavors and sides
and layer them into a deep-dish pizza.
And I say, that's brilliant.
So, what's one of your favorite barbecue sides?
No. What does it go in?
Beans, baby!
Beans, and not just beans: baked beans with bacon!
Bacon in 'em.
Think about how good baked beans are. Everybody just take a moment.
And, you're right. You came to the right conclusion. Baked beans are great.
We're also gonna make macaroni and cheese, which is my favorite side dish at barbecue.
To make life easier, we're gonna use these Barilla Pronto noodles.
Not sponsored.
What an interesting way to cut this.
Don't need that from you right now.
Not how I would've done it, but it's fine.
So the cool thing about this is you don't have to boil water or drain it,
you just add your pasta,
add your water,
and then turn on the heat,
and then we just let it go for ten minutes
and it's gonna absorb all that water!
Cool!
Make sure you get a shot of the smell, too.
Alright, I'm opening the delicious Gouda cheese.
And I'm opening sharp white cheddar.
Ooh, I'm a fan of sharp white cheddar.
I know! I picked your favorite!
And I think that there's no such thing as too much cheese in a mac and cheese, so just grate it all up.
I need to break this in half. Think I can do it?
Ooh.
The water has all been evaporated!
Or absorbed. Kind of both, I guess.
Kind of both, I guess.
Well, whatever, it's now just noods and NO water, NO draining required.
Pronto!
Okay, so now we're gonna make mac and cheese!
Now it's time to melt the butter.
Du beurre.
That's butter in French. What up!
We're gonna add the flour to make a roux.
Whoo!
Careful not to dump that flour in there too aggressively.
Alright, we're gonna add the milk.
Add the milk.
Alright, while you're doing that, I'm gonna get the chicken going in the slow cooker.
Okay.
I've got some garlic paste, yellow onion.
Okay, salt.
I have some boneless skinless chicken thighs.
Oops.
Yeah, I wanted to not have any bones in this pizza.
Some pepper.
Some paprika, actually, quite a bit.
And this is our favorite lower sugar barbecue sauce.
Not sponsored.
Also not sponsored, but if you wanna...
Let's just be clear, Eat The Pizza has, at this point in time, never had any sponsors, so.
So, I'm just giving this a mix.
I put the lid on,
and now we just have to let it cook for, mmm...
five to seven hours!
Okay...
Has it doubled in size??
*GASP!*
Yes, it has!
That's no movie magic.
That's just yeast
Wooooo!
Oooh, it's fluffed.
I was a, uh...sports...
high school girl.
Christian's thickening the roux and I'm going to shred the chicken.
Now I can transfer it all back into the sauce!
All that flava flav.
So we got canned beans and our cooked bacon,
and we're just gonna stir it together.
Don't forget your gogs!
What do you think I'm doing?
There's just no reason to cut onion without wearing goggles.
Alright, we're gonna add in the cheese.
So, we've got some white cheddar
and then I'm adding some Gouda cheese.
Gouda idea.
And then I'm gonna add in some sharp cheddar.
Alright, ready?
Load it up!
Mmmm!
Oh!
Heh heh heh.
We're gonna roll this out. Now, it's very sticky.
You remember how I specifically said,
"I know that you're not supposed to roll it out but I just prefer to do it this way,"
and someone totally still attacked and was like,
"you're not supposed to do it that way!'
Guess what?!
I like rolling it with a pin and that's what I'm gonna do, and you can make yours
however you want.
I want this to be really sprayed.
Okay.
I have no idea what I'm doing, but we're gonna make it work.
We're gonna layer in some barbecue chicken.
Just gonna sprinkle this in,
and then, what do you think: mac and cheese next?
Yup.
Yeah, you could go light on the green beans, I mean.
But it's just a classic...barbecue.
We can go pretty light on them.
Plus, then we get some veggies in.
Uh, corn.
Alright, and then we just got to make the dough for the top. I'm gonna sprinkle on some...
of this leftover white cheddar.
Alright, we got to put some slices on the top so it doesn't explode.
This is so obnoxious!
I know.
And now it's time for...the Pizza Fact of the Day!
What do we got?
Pizza Fact of the Day is related to a deep-dish pizza!
So we did not, obviousl,y make a traditional Chicago-style deep-dish pizza today,
BUT the origin of it is pretty cool. So there are two business partners
in the 1940s, who wanted to start a business together, or they wanted to start a restaurant together.
First choice was Mexican, it failed.
Didn't work.
Backup was...
Italian! Because one of them was Italian.
Well, the backup was pizza, because one of them was Italian.
Pizza, because one of them was Italian. And so they wanted to create a pizza that was unique to Chicago
that was different but it was American,
an American take on pizza.
And so they started baking pizza in this really deep dish,
and gave it this really cakey, thick crust,
and filled it with sausage and cheese in the middle and sauce on top,
almost like an upside-down pizza.
It had to be eaten with a fork and knife, and thus was born the deep-dish pizza.
And then, in the 1950s...
they renamed themselves to Pizzeria Uno!
Pizzeria Uno, who knew!?
And that's where the chain got its name, everyone.
Pretty cool!
So I think we may have made a mistake.
So, this is a springform pan,
where you have to pop the surrounding piece off but we crimped the edge of the crust around...
Whoops!
WHOOPS!
I mean, we don't even know if it's gonna stay together this would be a
miracle if it actually worked.
It truly would be, and I gotta say, let's just do it.
I'm really nervous!!!
Don't be nervous. Here we go!
I hope it doesn't fall apart! Please don't fall apart, please don't fall apart!
Barbecue-stuffed deep-dish pot pie pizza: comin' up!
Done done it!
Oh my gosh!
Holy crap! Holy crap.
Oh my god, oh my god!
I knew it was gonna work, easily.
Oh my god.
This is so scary.
Look at that barbecue sauce OOZING out.
Go all the way in.
*GASP!*
Ohhhhhhhhhh!
And now it's time to Eat The Pizza!
Let's do it. Go ahead.
That is VERY good.
I got a green bean and I liked it!
The green beans good when it's mixed with all this other stuff!
I love the cornmeal crust.
I know, the crust is really what's making it.
The crust, and then, honestly, the mac and cheese mixed with the barbecue meat.
Yeah, and I'm glad that the mac and cheese was kind of
extra gooey cheesy, rather than like dry.
I love the beans too, though
The beans are awesome.
The beans, the bacon, the corn.
It's killin' it.
Oh, so many good flavors. I can't believe it worked!
It really did, and it's delicious.
It's amazing! And you should totally make it,
the recipe is on EatThePizzaShow.com,
our blog is there for this episode and every episode,
Along with some good merch!
Along with the merch!
And, all of our social can be found there as well,
@EatThePizzaShow.
Right down here. Thank you so much for liking, commenting, and subscribing!
And we'll see you next week, on Eat The Pizza.
Eat the CRAZY stuffed pizza.
Eat the pizza pot pie. The barbecue, the pizza barbecue, uh chicken pizza barbecue pot pie.
You definitely need a fork for this.
This wouldn't be one that you could pick up with your hands.
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