A branch of Chicago deep-dish pizza cookery, the stuffed pizza is a huge, savory pie with a crust on top as well as on the bottom. It first appeared on the scene in the 1970s at Nancy’s pizza, which claims to have created it based on the proprietor’s mother’s Old World recipe for Easter pie. Made in a deep-sided metal pan with a fairly thin, biscuity crust that measures over two inches tall around the circumference, it is filled with tomatoes, cheese, and ingredients that range from familiar sausage, pepperoni, spinach, and broccoli to chicken cacciatore or garlic shrimp. The ingredients are topped with another layer of dough. The top crust is brushed with tomato sauce and perhaps sprinkled with grated cheese, then baked. One twelve-inch pie easily feeds four.