Deepdishflorentinepizza Recipes

DEEP DISH PIZZA RECIPE BY TASTY

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!

DEEP DISH PIZZA

Steps:

• Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.
• Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.
• Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.
• Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.
• Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.
• Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.
• Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.
• Heat oil in a medium saucepan over medium high heat.
• Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.
• Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.
• Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.
• Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.
• Bake for 25-30 minutes or until the crust is golden brown.
• Allow pizza to rest for 10 minutes before removing from pan and slicing.

FAVORITE DEEP-DISH PIZZA

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.

DELUXE DEEP-DISH PIZZA

Steps:

• On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish. Build up edges slightly. , Spread sauce over crust. Layer with remaining ingredients. , Bake at 400° until crust is golden brown and cheese is melted, 25-30 minutes.

FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees.
• For the alfredo sauce.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the minced garlic and saute for a minute.
• Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
• Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
• Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
• Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
• Season with white pepper to taste.
• For the spinach topping.
• Squeeze as much of the water from the spinach as possible.
• Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
• Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
• Spread the alfredo sauce evenly over the pizza dough.
• Spread the spinach/pesto mixture over the alfredo sauce.
• Top with the remaining mozzarella cheese.
• Bake for 20 minutes or until crust is brown and cheese is bubbly.

DEEP-DISH FLORENTINE PIZZA

Steps:

• For crust:
• Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
• Sprinkle with 4 teaspoons cornmeal.
• Dissolve yeast in warm water & sugar in mixing bowl.
• Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
• Mix well.
• Stir in enough additional flour to make a soft dough.
• Knead for about 5 minutes.
• Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
• Punch dough down.
• Cover.
• Let rest 10 minutes.
• Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
• For topping:
• While dough is rising, thaw spinach in microwave.
• Squeeze moisture from spinach.
• Remove meat from casing if necessary.
• Brown in a 12-inch skillet with onion & garlic.
• Drain the fat off.
• Add spinach, cook about 10 minutes more.
• Spread cheese evenly over crust.
• Arrange meat mixture over cheese.
• Top with mushrooms.
• Combine pizza sauce & water.
• Spread over toppings.
• Bake at 450 degrees for about 15 - 18 minutes.
• Sprinkle grated Parmesan cheese over pizza.
• Bake an additional 5 - 10 minutes.
• Let rest 5 - 10 minutes before cutting.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
• Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
• Roll pizza dough on a lightly floured surface to a 14-inch circle.
• Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
• Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
• Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

CHICKEN FLORENTINE FLATBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.