On 2017-04-04 6:05 PM, Wayne Boatwright wrote:
> On Tue 04 Apr 2017 03:04:08p, U.S. Janet B. told us...
>
>> On Tue, 4 Apr 2017 21:14:34 +0100, "Ophelia"
>> > wrote:
>>
>>> "Wayne Boatwright" wrote in message
>>> 9.45...
>>>
>>> On Tue 04 Apr 2017 08:18:04a, Ophelia told us...
>>>
>>>> "Wayne Boatwright" wrote in message
>>>> 9.45...
>>>>
>> snip
>>>>
>>>> Do you mean the walls would be 2 inches thick?
>>>>
>>>
>>> Oh no, that would be 2 inches tall. Thickness of the wall at he
>>> base would probably be ~1 inch and tapering up somewhat towards
>>> the top. Unlike a British pork pie where the walls are straight
>>> sided and, from the couple of experiences I've had, probably about
>>> 4 inches tall.
>>> Wayne Boatwright
>>
>> >From what i have seen of MrD's pie, it looks like two layers of
>>> pizza sandwiched, with a filling on the bottom and and cheese on
>>> the top
>>>
>>> It looks lovely))
>>>
>>> When I am able I have to make one D. loves the look of it but he
>>> loves my pizza anyway so at least I will be half way there
>>
>> Look here at deep dish and stuffed
>> https://en.wikipedia.org/wiki/Chicago-style_pizza
>>
>> Janet US
>>
>
> There used to be a small Italian restaurant in Berea, OH that served
> an upside down pizza that was really faantastic. All of the topping
> ingredients were layered into a black iron skillet, then toppeed with
> the pizza dough that was sealed to the edge. Once baked, it was
> brought to the table in the skillet and quickly turned upside down
> onto a large platter. I've seen recipes for upside-down pizza on the
> 'net, but none that appeared to be like this one. Wish I had paid
> attentiion to how it was made.
>
A savoury version of Tarte Tatin.
Graham