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CHICAGO PIZZA & OVEN GRINDER HISTORY




Source of Recipe


Everything You Wanted To Know About Pizza Cookbook


Recipe Introduction


Located just across the way from the site of the Saint Valentine’s Day Massacre, on North Clark Street, the Chicago Pizza and Oven Grinder Co. makes one of the most unusual variations of pizza that the city has to offer - Pizza Pot Pie, or Upside-Down Pizza.


The owners, Charles Smital and Albert Beaver, had been serving pizza in a pan until one night when Beaver got the idea for Pizza Pot Pie. After much experimentation, the partners developed a new perspective on pizza. They began to make it upside-down. They even had ovenproof bowls specially made to their specifications. When the pizza goes into the oven, it resembles a crust-covered deep-dish pot pie, but when it is done, the waiter detaches the crust from the bowl and deftly flips it over at your table. Viola! Upside-down pizza pot pie!


PIZZA POT PIES are fun to prepare, but they can be tricky to handle. I would propose making 4 individual sized ones. (Those ovenproof onion soup bowls tucked away in nearly everyone’s cupboard make perfect containers)


All of the pie’s filling components except the cheese are cooked together in a thick sauce. That sauce is spooned in first, followed by a layer of mozzarella cheese and a cap of dough over all. The pies are baked until crisp, and then they are flipped over to reveal pizza. Do practice before you serve pizza pot pie to guest. Flipping hot pies may be fun, but it can also be messy.