Deep Dish Pizza Quiche Recipes

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CHICAGO DEEP-DISH PIZZA



Chicago Deep-Dish Pizza image

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

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

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

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE



Pepperoni and Sausage Deep-Dish Pizza Quiche image

I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2 cups shredded mozzarella cheese, divided
1 cup shredded sharp cheddar cheese
4 large eggs
4 ounces cream cheese, softened
1/3 cup 2% milk
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 pound bulk Italian sausage
1/2 cup pizza sauce
1 cup chopped pepperoni
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.

QUICK & EASY DEEP DISH PIZZA



Quick & Easy Deep Dish Pizza image

I was trying to impress my boyfriend with my cooking, so I made this meaty, deep-dish pizza. I think it worked. Here we are 17 years later, and I still make it for our family at least once a month, if not more! -Stacey White, Fuquay-Varina, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 pound ground beef
1 medium green pepper, chopped
1 small onion, chopped
1 jar (14 ounces) pizza sauce
10 slices Canadian bacon (about 6 ounces), coarsely chopped
2 packages (6-1/2 ounces each) pizza crust mix
2 cups shredded part-skim mozzarella cheese
4 ounces sliced pepperoni

Steps:

  • Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.

Nutrition Facts : Calories 476 calories, Fat 22g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1124mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 29g protein.

DEEP DISH PIZZA QUICHE



Deep Dish Pizza Quiche image

This is another low carb winner! This is perfect to serve any time of day, even breakfast. Pile on your favorite pizza toppings, such as onions, peppers, mushrooms, even pepperoni or sausage.

Provided by yooper

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces cream cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1/2 teaspoon italian seasoning
2 cups pizza cheese, shredded
1/4 teaspoon garlic powder
1/2 cup pizza sauce (no sugar and low carb)
1 cup mozzarella cheese, shredded

Steps:

  • Beat together cream cheese and eggs till smooth.
  • Add cream, parmesan cheese and spices.
  • Spray a 9-inch or larger glass baking dish with oil.
  • Put the cups pizza cheese in dish and pour egg mixture over it.
  • Bake at 375 degrees for 30 minutes or until eggs are set.
  • Spread on pizza sauce, mozzarella cheese and favorite toppings.
  • Bake until bubbly and browning.
  • Let stand 10 minutes.
  • Serve.

DEEP DISH PIZZA QUICHE



Deep Dish Pizza Quiche image

This is a very low carb recipe that I made when I was on Atkin's and couldn't have pizza. I still make it because my husband and I both love it.

Provided by Thea Pappalardo

Categories     Pizza

Number Of Ingredients 10

4 oz cream cheese, softened
4 large eggs
1/3 c heavy cream or 1/2 & 1/2
1/4 c parmesan
1/2 tsp italian seasoning
2 c shredded mozzarella
1/4 tsp garlic powder
1/2 c pizza sauce or marinara sauce
1 c shredded mozzarella
toppings such as pepperoni, mushrooms, bacon, sausage, olives, etc

Steps:

  • 1. Beat together the cream cheese and eggs until smooth. Add cream, parmesan, garlic and Italian seasoning. Spray a 9" or larger glass baking dish with Pam. I always use a bigger pan because I like a thin "crust". Add 2 cups mozzarella to the pan and pour egg mixture over it. Bake in a 375 oven for 20-30 minutes or until set.
  • 2. Spread "crust" with pizza sauce, add remaining cup of mozzarella and add your favorite toppings. Bake until cheese is melted and bubbly. Let stand 10 minutes before serving.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA



True Chicago-Style Deep-Dish Pizza image

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

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!

DEEP DISH PIZZA QUICHE



DEEP DISH PIZZA QUICHE image

Categories     Egg     Bake     Low Carb     Quick & Easy

Number Of Ingredients 11

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
2 cups shredded cheese (I use mozzarella/cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

Steps:

  • Preheat oven to 375. Beat together cream cheese and eggs till smooth (I use a blender). Add cream, parmesean cheese and spices. Spray 13x9 glass baking dish with PAM. Put 2 cups of shredded cheese in dish and pour egg mixture over. Bake at 375 for 30-35 minutes. Remove from oven. Spread with sauce and then add your toppings. Cover with mozzarella cheese. Bake till browning and bubbly (or however you like your pizza!) Let stand for 5 minutes or so.

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