Deep Dish Pizza in Cast Iron

I know a lot of people aren't fans of the "Pan" type pizza, usually because it has someting to do with the thick crust. But I love it. I used a recipe I have used before, with the only changes being the white cornmeal instead of yellow, and I used the cheese I had on hand, which was mozzarella and smoked gouda. I topped mine with pepperoni, onions and mushrooms, and Chad's with Just pepperoni.

I think I do prefer the yellow cornmeal to the white, but tonight, Chad said he liked this one better. Go figure. Anyway, this is another inexpensive meal to make as you can add whatever leftover meat, veggies, cheeses you have on hand, And yes, it can be done on a week night. If you prefer to make the dough ahead of time, just store it in the fridge for up to 3 days, or freeze. **I pre-baked the crust 5 minutes before topping, it lent to a crispier crust***