DEEP-DISH CHICKEN PIZZA
I've been making this versatile pizza recipe for my family for decades. It's the only one we make and is also wonderful meatless-with eggplant and zucchini instead of chicken. Hot roll mix makes for a delightful crust! It's a great party pizza. -Edward Smulski, Lyons, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 pieces.
Number Of Ingredients 14
Steps:
- Prepare roll mix according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, peppers, onion and seasonings in remaining oil until vegetables are tender. Return chicken to the pan., Roll dough into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread sauce over dough. Top with chicken mixture and cheeses., Wrap and freeze for up to 2 months or bake at 375° for 25-30 minutes or until crust and cheeses are lightly browned. Let stand for 10 minutes before serving., To use frozen pizza: Thaw in the refrigerator. Uncover and bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 328 calories, Fat 12g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 598mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
DEEP-DISH CHICKEN PIZZA
A recipe from the Good Food collection.
Provided by goodfood.com.au
Time 1h30m
Yield SERVES 4
Number Of Ingredients 6
Steps:
- 1. Combine the yeast, sugar and 250 ml (9 fl oz/1 cup) lukewarm water in a small bowl and leave in a warm place for 10 minutes, or until foamy. 2. Put the flour and salt in a large bowl, then stir in the parmesan, yeast mixture and oil. Turn out onto a lightly floured surface and knead for 5 minutes, or until the dough is smooth and elastic; if the dough is sticky you may need to add a little extra flour, but don't add too much or the dough will be tough. Place the dough in an oiled bowl, then cover and leave in a warm place for 1 hour, until the dough has doubled in size. 3. Meanwhile, preheat the oven to 220°C (425°F/Gas 7). Lightly oil a round 28 cm (11¼ inch) baking tin that is at least 2.5 cm (1 inch) deep. 4. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll the dough out until large enough to cover the base and side of the tin; the dough will be fairly thick. Press the sides of the dough into the tin to fit. 5. Mix together the passata and sugar and spread over the dough. Top with the chicken, basil, capsicum, bacon and bocconcini, then bake for 25-30 minutes, or until the dough is golden brown. 6. Sprinkle with extra basil, cut into wedges and serve immediately, drizzled with a little olive oil if desired.
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
DIRTY YOUR DEEP DISH PAN...PIZZA!
Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."
Provided by Mrs Goodall
Categories European
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- CRUST:.
- Bring 1 quart water and the potato to a boil in a small saucepan over medium-high heat; cook until tender 10 - 15 minutes. Drain the potato and and cool until it can be handled.
- Press potato through a potato ricer or grate on the large holes of a box grater.
- Measure 1 1/3 cups lightly packed potato; discard the remaining potato.
- Adjust an oven rack to the highest position and the other rack to the lowest position; heat the oven to 200 degrees. Once the temperature reaches 200 degrees, maintain the heat for 10 minutes then turn off the heat.
- Combine the flour, yeast, and salt in a food processor. With the motor running, add the water and process until the dough comes together in a shaggy ball.
- Add the potato and process for several seconds, then add 2 tablespoons of the oil and process several more seconds, until the dough is smooth and slightly sticky.
- Transfer the dough to a lightly oiled medium bowl, turn to coat with oil and cover the bowl tightly with plastic wrap. Place in the warmed oven until the dough is soft and spongy and doubled in size, 30 - 35 minutes.
- Oil the bottom of two 10-inch cake pans with 2 tablespoons of oil each.
- Turn the dough onto a clean, dry work surface; divide it in half.
- Pat each half into a 9-inch round.
- Transfer the round to the oiled pans, cover with plastic wrap, and let rest until the dough longer resists shaping, about 10 minutes.
- Place a pizza stone or rimless baking sheet on the lowest oven rack and preheat the oven to 500 degrees.
- Uncover the dough and pull it into the edges and up the side of the pans to form a 1 inch high lip. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
- Uncover the dough and prick generously with a fork.
- Reduce the oven temperature to 425 degrees and bake on the heated stone or baking sheet (on the lowest rack) until the crust is dry and lightly browned, about 5 - 10 minutes.
- Add the toppings.
- Bake on the stone or baking sheet until the cheese melts, 10 - 15 minutes.
- Move the pizza to the top rack and bake until the cheese is golden brown in spots about 5 minutes longer.
- To make sure the crust is done, use a spatula to lift up the crust - it should be nicely browned underneath.
- Let cool 5 minutes, then holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board. Cut into wedges and serve.
Nutrition Facts : Calories 781.4, Fat 33.3, SaturatedFat 7.8, Cholesterol 27, Sodium 1485, Carbohydrate 99.4, Fiber 5.4, Sugar 4.9, Protein 21.5
FAVORITE DEEP-DISH PIZZA
My kids love to get pizza delivered, but it's expensive and not very healthy. I came up with a one-bowl pizza that is healthier than delivery and allows the kids to add the toppings of their choice. -Sara LaFountain, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.
Nutrition Facts : Calories 449 calories, Fat 20g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 646mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
DEEP-DISH CAST IRON PIZZA
A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Sausage
Time 2h15m
Yield 6
Number Of Ingredients 19
Steps:
- Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
- Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
- While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
- Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
- Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 67.2 g, Cholesterol 57.7 mg, Fat 30.2 g, Fiber 2.9 g, Protein 17.4 g, SaturatedFat 12 g, Sodium 1148.6 mg, Sugar 1.4 g
More about "deep dish chicken pizza recipes"
DEEP-DISH PIZZA - ALL FOOD RECIPES BEST RECIPES, …
From allfood.recipes
Estimated Reading Time 2 mins
DEEP DISH CHICKEN ALFREDO PIZZA RECIPE - CRAFTY MORNING
From craftymorning.com
Estimated Reading Time 5 mins
DEEP DISH BBQ CHICKEN PIZZA - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 224 per serving
DEEP DISH PIZZA CUPCAKES - PLAIN CHICKEN
From plainchicken.com
CHICAGO-STYLE DEEP-DISH PIZZA - FOOD NETWORK KITCHEN CLASSES
From foodnetwork.com
DEEP-DISH PIZZA RECIPE | MYRECIPES
From myrecipes.com
CHICAGO DEEP DISH PIZZA (KETO VERSIO) : KETO_COFFEE
From reddit.com
HOMEMADE CHICAGO-STYLE PIZZA AT HOME - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
MINI DEEP DISH PIZZAS {EASILY CUSTOMIZABLE!} | LIL' LUNA
From lilluna.com
DEEP DISH PIZZA RECIPE BY SOOPERCHEF (CHICKEN FAJITA PIZZA )
From youtube.com
CAJUN CHICKEN SAUSAGE DEEP DISH PIZZA | RECIPE | DEEP DISH PIZZA ...
From pinterest.com
DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE CRITIC
From therecipecritic.com
DEEP DISH FAJITA PIZZA - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
DEEP DISH BBQ CHICKEN PIZZA | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
OH WOW, WHAT IS UP WITH THIS DEEP-FRIED BARBECUE CHICKEN …
From myrecipes.com
CHICKEN PARM DEEP DISH PIZZA RECIPE - YOUTUBE
From youtube.com
UNO PIZZERIA CHICAGO DEEP DISH PIZZA - COPYKAT RECIPES
From copykat.com
DEEP DISH CHICKEN PESTO PIZZA – RECIPE CHAMPIONS
From recipechampions.com
DEEP DISH SPICY SWEET CHICKEN PIZZA RECIPE — CHADWICK BOYD
From chadwickboydlifestyle.com
DEEP DISH BARBECUE CHICKEN PIZZA - BECKY'S RECIPE BOX
From beckysrecipebox.com
CHICAGO-STYLE DEEP DISH PIZZA WITH ITALIAN SAUSAGE RECIPE
From simplyrecipes.com
CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO STYLE) | A SPICY …
From aspicyperspective.com
SLOW COOKER DEEP DISH PIZZA - PLAIN CHICKEN
From plainchicken.com
DEEP DISH BBQ CHICKEN PIZZA
From allrecipesforever.com
GREEK CHICKEN PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
DEEP DISH BBQ CHICKEN PIZZA - TRY TASTEFOOD| RECIPES AND …
From trytastefood.com
NO-KNEAD DEEP DISH PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
DRUNKEN DEEP DISH PIZZA - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
DEEP DISH PIZZA - CHICAGO STYLE | CHEW OUT LOUD
From chewoutloud.com
CHICAGO-STYLE DEEP DISH PIZZA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PAN PIZZA NEARBY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DEEP DISH BUFFALO CHICKEN PIZZA · COFFEE AFTER KIDS
From coffeeafterkids.com
CHICAGO STYLE DEEP DISH PIZZA RECIPE - ALL THINGS BARBECUE
From atbbq.com
MINI DEEP DISH PIZZAS - DAMN DELICIOUS
From damndelicious.net
BBQ CHICKEN PIZZA RECIPE | BARBECUE CHICKEN PIZZA - TWO PEAS
From twopeasandtheirpod.com
CAJUN CHICKEN SAUSAGE DEEP DISH PIZZA - DUDE THAT COOKZ
From dudethatcookz.com
BUFFALO CHICKEN MEATBALL PIZZA | DUDE THAT COOKZ
From dudethatcookz.com
BUTTER CHICKEN BOMBS AND DEEP-DISH PIZZA FOR GAME NIGHT
From timesfoodie.com
CAJUN PIZZA | DEEP DISH PIZZA | PREMIO RECIPES
From premiofoods.com
EASY CHICKEN FAJITA PIZZA FOR TWO (12 INCH) - ZONA COOKS
From zonacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love