I went grocery shopping today, like I do every thursday when the church bell strikes 12. It’s my half day at work and I go directly to the supermarket when I’m done. I even thought to bring my list and buy everything that was on it. Unfortunately, said list was written early last night, about an hour BEFORE I spontaneously decided to make some pizza dough for today’s lunch and dinner and tomorrow’s breakfast.

I should have bought some pizza toppings, but I only remembered when I came home and saw the well risen dough sitting on the counter and the total lack of salami and bell peppers in the fridge.

I didn’t feel like going through the freezer, thawing and drying a whole bunch of chopped veggies, so I improvised. And I’m glad I did.

I raided the basement pantry and piled crème fraîche, a mix of grated cheese leftovers, and a whole jar of chili on the pizza.

Super yummy and super filling. And definitely something I’ll make again.

For this thick, 40cm (15 inch) pie, you need:

• 1 batch 48 hour pizza dough
• 150g crème fraiche or sour cream
• 150g grated cheese (I used a mix of edame, gouda and cheddar)
• 1.5 pints chili (I used homecanned chicken chili verde)

Prep the pizza dough like the recipe says but place it on the counter overnight instead of in the fridge. It’ll be ready in 16-20 hours.

Pre-heat the oven including pizza pan or pizza stone to 250°C / 480F.

Pull the pizza dough to the desired size (15 inches fit my cast iron pizza pan perfectly).

Let the chili’s juices drip off in a colander to get just the solids and pull the meat apart with a fork .

Cover the dough with crème fraîche like you would with tomato sauce. Add a thin layer of cheese, spoonfuls of the “dry” chili, then the rest of the cheese.

Bake the pizza/pie for about 15 minutes. I also let mine cool in the cast iron pan to keep the bottom from getting soft again.

Enjoy! And if you’re interested in my chicken chili verde, it’s coming up for soup saturday probably next week since I need to make some more.