I first experienced deep-dish pizza in the mid 1990s, while traveling through central Connecticut with my father, where we stopped at a restaurant that served a deep dish red potato and ricotta pizza that blew my mind. Growing up on the south shore of Massachusetts, I’d never been to a restaurant that served anything but New York style pizza. That thick, steaming potato and ricotta pie, slathered in melted mozzarella, kept us coming back time after time. That pizza inspired this spin on the classic loaded baked potato pizza. I used einkorn flour in the dough to give it a flakier, pastry-like crust, but you can certainly substitute any wheat flour. I also used a cast-iron pan, but almost any pie pan or baking dish would work.