Lou Malnati's Deep Dish Pizza + Wildfire Filet Medallion Trios + Key Lime Pie
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The Malnati family’s full Chicago table in one box: a Lou Malnati’s deep dish pie on the flaky, buttery cornmeal crust unchanged since 1971, alongside six filet medallions from Wildfire — the family’s acclaimed Chicago steakhouse — and a key lime pie for the close. Three courses from one Chicago family that knows how to do dinner.
This package includes:
- 1 Lou Malnati’s Deep Dish Pizza, your choice
- 6 Wildfire Filets
- 6 Wildfire Signature Crusts:
- 2 Blue Cheese
- 2 Horseradish
- 2 Parmesan
- 1 Wildfire Key Lime Pie
- Each pizza measures 9" and serves 1-2 people
- Each Wildfire Filet weighs 3 oz.
- Each Wildfire Key Lime measures 9"
Pizza Options Include:
- Cheese Pizza
- Sausage Pizza
- Pepperoni Pizza
- Veggie Pizza
- Spinach Pizza
- Crustless Pizza
This product is not eligible for discounts or promotions, unless otherwise noted. Also, it cannot be purchased with promotional gift cards or referral credits.
- This package ships with dry ice, may dissipate in transit
- DO NOT remove dry ice with bare hands
- If pizzas are still frozen when they arrive or are cool to the touch, place them in the freezer and bake them within 30 days.
To Serve
Pizza
- For the best experience, bake from a frozen state according to the following instructions
- Preheat oven to 425 degrees. Remove lid and lift pizza out of the pan.
- Wipe away condensation from the pan and lightly oil the pan.
- Return pizza to the pan and bake on the middle rack until cheese melts and crust becomes crispy and golden brown.
- Baking times vary for each type of pizza and length of bake time is indicated on the lid of each pizza.
- If the pizza has thawed decrease bake time by 5 minutes.
- Microwave cooking is not recommended.
Wildfire Filet Medallion Trios
- Thaw your frozen filet medallions overnight in your refrigerator. Before cooking, take filets out and let them come down to room temperature for 15 minutes.
- Remove your filets from the package.
- Preheat the broiler or prepare a hot fire in a grill.
- Rub the filets lightly with olive oil. Season on both sides with salt and pepper
- For rare to medium rare, cook 1-2 minutes per side.
- For medium to medium well, cook 3-4 minutes per side.
- Place slices of blue cheese, horseradish, or parmesan crust on filet and melt over top for 1-2 minutes.
- Enjoy!
Chicago's King of Deep Dish Pizza
Considered the Royal Family of Chicago-style pizza, Lou Malnati’s history is as rich as its pizza is in flavor. Lou began making deep-dish pizza with his father Rudy in the 1940s, taking that pie-making knowledge and experience to eventually open his own pizzeria in 1971. It’s been a Chicago icon ever since, with a whopping 36 locations now in operation today and countless devotees across state borders.
The epitome of classic Chicago Deep Dish, or “pie,” as locals call it, the Malnati family uses only the freshest and finest ingredients available. The secret recipe for the flaky, buttery crust and exclusive sausage blend is amazing. The tomato sauce is made from the finest, vine ripened plum tomatoes and each pie is loaded with thick slices of mozzarella. But the real key to Malnati’s amazing pie? According to Rick Malnati it’s in the water; he swears that Lake Michigan H2O adds the kind of magic touch that only Malnati’s can dish out. Whatever the secrets of unparalleled taste are, we’re completely hooked.
