Detroit Style Pan Pizza
Cheese pushed right to the edge so it caramelises against the hot pan, and the sauce spooned over the top at the end. Built on a ready thick crust.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2
Ingredients
- ThinSlim 1 ThinSlim Foods Zero Net Carb Pizza Crust, 8oz Thick Crust
- 6 oz brick cheese or low moisture mozzarella, cut into half inch cubes
- 1/2 cup thick tomato sauce
- 1 tsp dried oregano
- Olive oil
- Torn basil, to finish
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Pizza Crust, 8oz Thick Crust
$10.49
- Per
- 1/4 crust (56.7g)
- Calories
- 90
- Net carbs
- 0g
- Protein
- 14g
- Fiber
- 14g
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Method
- Heat the oven to 500F with a rack low down. Oil a small metal pan or a heavy baking sheet.
- Put the crust in the pan and brush the top lightly with olive oil.
- Scatter the cheese cubes over the crust, pushing them right out to the edge and slightly against the pan wall.
- Bake for 8 to 10 minutes, until the cheese at the edge has gone deeply brown and crisp.
- Spoon the sauce over the top in two or three stripes. Detroit style puts the sauce on last.
- Return it to the oven for 2 minutes, then finish with the oregano and basil.
- Cut into squares and eat hot.
Tips
The caramelised rim comes from cheese touching hot metal, so push the cubes hard against the side of the pan.
Do not sauce before baking. Stripes added near the end stay bright instead of cooking down to paste.
A dark metal pan browns the edge faster than glass or ceramic.
Do not sauce before baking. Stripes added near the end stay bright instead of cooking down to paste.
A dark metal pan browns the edge faster than glass or ceramic.