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
ZUCCHINI AND CARAMELIZED-ONION PIZZA
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
- Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
- Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY
This upside down deep dish pizza recipe comes together in one pan. Cook the onions and green bell peppers, then assemble the pizza in the same pan - just cover with dough and put in the oven for 20 minutes. Be extremely careful and be sure to wear oven mitts when flipping the pizza out of the pan.
Provided by Katie Aubin
Categories Dinner
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
- Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
- Turn off the heat. Grease the pan with nonstick spray.
- Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
- On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
- Bake for 25 minutes, until the dough is golden brown.
- Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
- Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
- Slice into 8 wedges, then serve.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 35 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams
DEEP-DISH PIZZA
My family devours this crusty pan pizza with easy-to-swap toppings. Use a combination of green, red and yellow peppers for extra color. -Patricia Howson, Carstairs, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes., On a floured surface, roll into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Sprinkle with beef. , In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese., Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned. Freeze option: Cover and freeze unbaked pizza. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake pizza as directed, increasing time as necessary.
Nutrition Facts : Calories 364 calories, Fat 14g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 704mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
DEEP-DISH PIZZA WITH ZUCCHINI, ONION, AND EGGPLANT
Make and share this Deep-Dish Pizza With Zucchini, Onion, and Eggplant recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
- Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
- Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan.
- Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
- Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
- Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
- Add in the zucchini and eggplant; continue to saute/stir until the vegetables are crisp-tender and beginning to brown at the edges, about 8 minutes.
- Season with salt and pepper; remove pan from heat and set aside to cool slightly.
- Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
- Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
- Scatter the cooked vegetables over the top.
- Place the rest of the mozzarella over the top.
- Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
- Place pizza in the oven on the baking stone and decrease heat to 450°.
- Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
- Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
- Use a knife to loosen the crust from the sides of the pan; cut pizza into large wedges and then slide a metal spatula under the bottom of the crust to remove and lift out wedges; serve immediately.
Nutrition Facts : Calories 687.5, Fat 43, SaturatedFat 19, Cholesterol 100.6, Sodium 2403.7, Carbohydrate 40.7, Fiber 6.3, Sugar 26.3, Protein 36.9
SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA
Provided by Molly Yeh
Time 3h50m
Yield 2 pizzas (6 to 12 servings)
Number Of Ingredients 15
Steps:
- In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
- Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
- Once the dough is ready, preheat the oven to 500 degrees F.
- Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
- Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
- Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
AMAZING EGGPLANT ZUCCHINI PARMESAN PIZZA
Oh my gosh, this is soooo good! Different than most pizzas that you might come across and different than the other couple of eggplant parmesan recipes that I saw on 'Zaar. The marinara sauce really brings out the flavor of the veggies. And it includes not just eggplant but zucchini as well. Mmm! The crushed red pepper adds a bit of spice, so if you want to tone it down, you might leave that off--but I liked it as is.
Provided by AndreaVT96
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
- Lightly coat eggplant and zucchini with cooking spray as well.
- Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
- Increase oven temperature to 425 degrees.
- Place the pizza crust on a baking sheet.
- Spread marinara sauce over crust, leaving a one-inch border.
- Layer the veggies over the sauce and top with remaining ingredients.
- Bake at 425 degrees for 10 minutes.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 133.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 15.8, Sodium 484.9, Carbohydrate 12.8, Fiber 3.1, Sugar 8, Protein 8.4
VEGETABLE LOVERS' DEEP-DISH PIZZA
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce on top.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Yield Makes one 9-inch deep-dish pizza
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.
- Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.
- Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.
- Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.
- Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.
CHEESY EGGPLANT PIZZA
A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.
Provided by MUTHERMCREE
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes, flipping halfway through.
- While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.
- Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.
- Return to the oven and bake for 10 to 15 more minutes.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 58.9 g, Cholesterol 107.5 mg, Fat 26.5 g, Fiber 8.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 958.2 mg, Sugar 14.8 g
GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA
Categories Cheese Vegetarian Eggplant Zucchini Summer Grill/Barbecue Parsley Oregano Fontina Bon Appétit
Yield Makes 3 medium pizzas
Number Of Ingredients 17
Steps:
- For dough:
- Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
- Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Meanwhile, for topping:
- Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
- If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
- Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
- Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
- *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.
ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
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