It turns out that here at Mama Jess, we have been in a pizza mood lately. While last week we focused on this lovely puff pastry pizza (sort of like a fancy hot pocket), this week, we are showing a much more guilt free version of our famous, local Chicago Deep Dish Pizza!
The process, while a bit timely, is very easy. I was able to pop this dish in the oven, check some emails, take it out and prep before popping it back into the oven, read my book (currently can’t put down One Day in December by Josie Silver), and then served it to my family! Definitely got a mouths full, thumbs up: the ultimate compliment.
Here is how to make the Mama Jess Pizza Pie!
First, preheat your oven to 425 degrees F, and carefully slice your spaghetti squash in half, lengthwise. Place them cut side down on a baking sheet (lined with foil for easy clean up) and bake them for 25 minutes. When that time is up, turn the halves over and bake for 5-10 more minutes (or until you can poke a fork through the skin) before letting them cool to touch.
Now, turn the oven down to 400 degrees F, and scrape the strands out of the spaghetti squash and into a bowl. I find this is easiest with a fork! In that bowl, mix ¾ your favorite red sauce, Mama Jess Garden Organic Pasta Sauce, shredded cheese, and eggs. Stir in a dash of salt and pepper. Smooth that in a greased baking pan, or a spring form pan if you have one! Bake that pizza pie for 20 minutes before taking it out of the oven.
But wait! We haven’t even made it to the best part yet…the cheese! On top of the spaghetti squash base, spoon the remaining ½ cup of Mama Jess sauce (be generous, it’s delicious). Over that, lay the mozzarella cheese (I shaved a bit of Parmesan on top too), even add fresh basil if you want, then pop it back into the oven for another 20 minutes.
The kitchen smelled so lovely by the time this was done that I couldn’t wait to take a bite! Served with a big salad on the side, and you bet we will be serving this again at the Mama Jess Pizzeria soon!
(The recipe card maker was broken, so we are writing this out the old fashioned way)
1 spaghetti squash
1 ¼ cup Mama Jess Garden Organic Pasta Sauce
½ cup shredded cheese (I used fontina!)
½ cup fresh mozzarella
Salt, Pepper, and Basil to taste
Preheat oven to 425 degrees F.
Slice spaghetti squash in half and put cut sides down on a baking sheet.
Bake for 20 minutes. When time is up, turn the squash halves over and let them cook for 5-10 more minutes (or until you can poke a fork through the skin). Let them cool to the touch.
Using a fork, separate strands from the spaghetti squash into a bowl. Add ¾ cup of Mama Jess Garden Organic Pasta sauce, shredded fontina cheese, eggs, salt and pepper into the bowl. Combine.
Lower oven temperature to 400 degrees F.
Smooth over the bottom of a greased baking pan or a spring form pan, and bake for 20 minutes.
Remove from oven, top with remaining ½ cup of Mama Jess sauce, fresh mozzarella cheese, and basil. Bake for another 20 minutes.
Cool for 5-10 minutes (if you can wait!), and serve!