The first thing I think of when someone mentions Chicago is ... FOOD! Whether its the famous hot dogs, the deep dish pizza or the incredible popcorn, you can't take a trip to Chicago without experiencing some of the love that the people there have for their native food.

And yes, they love their sports teams too. However, I believe deep in my heart, "da Bears" are going to lose against the Cardinals in their pre-season show down this weekend. The Cardinals just looked too good last weekend! So, since they're in too deep this week, I'm making an "In Too Deep Dish Pizza" for the Bears, and a Cast Iron Quesadilla Pie for the Cardinals!

Chicago Bears

In Too Deep Dish Pizza

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 8 slices

Ingredients:

• 2 tubes of Pillsbury bread stick dough

• 2 tbsp. butter

• 1/2 cup marinara sauce

• 2 cups shredded mozzarella cheese

• 1/2 lb. sweet or mild Italian sausage

• 1/4 cup white onion, chopped

• 1/4 cup green bell pepper, chopped

• any other desired pizza toppings

Steps:

1. Preheat oven to 375 degrees.

2. Heat a large skillet to high heat and add the sausage. Cook on high heat for 7-10 minutes until browned and cooked through, breaking the sausage up with a spatula as you cook.

3. Butter the bottom and sides of a 9" cast iron skillet. Unroll the breadstick dough and place them around the bottom and sides, completely covering the skillet. Par bake the dough for about 10 minutes, remove from heat and allow to cool slightly.

4. Spread the marinara sauce over the bottom of the dough.

5. Add 1/2 of the shredded cheese, then the rest of the desired toppings. Add the rest of the cheese and return the pizza to the oven for another 10 minutes to melt the cheese and finish cooking the dough through. Remove from heat and allow the pizza to cool for about 5 minutes before cutting and serving.

Arizona Cardinals

Cast Iron Quesadilla Pie

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8 slices

Ingredients:

• 6 Flour Tortillas

• 1 tbsp. butter, melted

• 2 cups shredded Mexican blend cheese

• 1/2 cup refried beans

• 6 slices of bacon, chopped

• 1/2 cup shredded lettuce

• 1/4 cup pico de gallo

• 1/4 cup sour cream

• 4-5 slices of fresh avocado

• 1/4 cup queso fresco crumbles

Steps:

1. Preheat oven to 375 degrees.

2. Heat a large skillet to high heat and add the chopped bacon. Cook on high heat for 7-10 minutes until browned and crispy. Remove bacon from the drippings with a slotted spoon and transfer to a dish that's lined with a paper towel. Set aside until ready to use.

3. Brush the bottom and sides of a cast iron skillet with melted butter and place a tortilla in the bottom.

4. Spread 1/4 cup of the shredded cheese evenly over the tortilla and place another tortilla on top.

5. Spread 1/4 cup of the refried beans evenly over the tortilla and place another tortilla on top.

6. Spread the bacon on top of the tortilla, then another 1/4 cup of the cheese and place another tortilla on top.

7. Spread 1/4 cup of the refried beans evenly over the tortilla and place another tortilla on top.

8. Spread 1/4 cup of the shredded cheese evenly over the tortilla and place another tortilla on top.

9. Brush the top tortilla with butter. Bake in the oven at 375 degrees for about 15 minutes, until the top tortilla is golden brown. Remove from the heat, allow to cool for about 5 minutes and top with shredded lettuce, sour cream, pico de gallo, sliced avocado and queso fresco before cutting and serving.

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