Deep-dish pizza is a speciality of Chicago, USA and sadly even though I lived in Chicago I ate it only once 🙁 Once I was back to India I wanted to prepare this but somehow always ended up making a regular pizza.
An authentic deep-dish pizza is packed with lots of cheese, but I skipped that and instead used lot of veggies to fill in my pizza since it is a healthier option. You may also make 2 or 3 layers of sauce and veggies, it would be a good variation too.
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Makes: 1 large pizza |
Baking time: 8-10 mins Preparation time: 2 hours |
Ingredients:
Pizza base – Check my recipe here.
Capsicum – ¼ cup (finely chopped)
Onions – ¼ cup (finely chopped)
Tomato – ¼ cup (I made thin round slices)
Corn kernels – ¼ cup
Olives – 2 tbsp
Cheese – 1 cup (I used shredded mozzarella)
Salt – a pinch
Pepper – a pinch
Olive oil/vegetable oil – 1 tbsp
Pasta/pizza sauce – 1 cup (Check my recipe here)
Procedure:
- Take a baking tray covered with aluminum foil. Make sure that the baking tray is a deep dish as we are making deep-dish pizza.
- Grease the foil with oil and place the rolled pizza base on it.
- Make sure that the pizza base covers the walls of the tray as well and cut any excess pizza over the edges.
- Spread ½ cup of pasta sauce over the pizza.
- Sprinkle all the toppings, a pinch each of salt and pepper and a little bit of oil.
- Add another layer of pasta sauce, veggies and salt-pepper.
- Sprinkle a liberal amount of cheese and drizzle oil over this.
- Bake the pizza in a pre-heated oven at 220°C for 8-10 minutes till the cheese melts and edges turn brown.
- Remove from oven and enjoy your deep-dish pizza.
Should we cover the baking tray with aluminium foil always? Coz i tried without the foil, the dough didnt rise as much. But the dough did double in size after the prep. And the base didnt brown enough despite me baking for almost 20 mins @ 230C by which time the cheese started burning and ihad to remove. But stil it tasted good coz of the pizza sauce based on ur recipe.
Need some ideas for improvement . Thnx ☺
Hi,
If the pizza did not brown in 20 minutes, it means it needed more cooking time, so I believe you might have used more flour or if you have used wheat flour, your brand might be needing more cooking time. I think, you should reduce the amount of flour a bit and also next time bake it at 210C, 230 is a bit more for deep-dish pizza.
Covering with foil is not compulsory, you can do without. For good rising, make sure you use a good yeast. I use Blue bird dry yeast. Hope this helps !!
I love pizza..looks yum
🙂
I am crazy on pizzas..This sounds interesting ….
I find this is tastier than the regular one so once in a while I prepare this for a change.
Looks so yummm 😀 I am a big pizza and cheese lover. Since I am monitoring my calories, I have to make do with feasting my eyes on your pizza. droool….
Even I love pizzas. It is my number one preference always 🙂 I suggest you reduce the cheese and prepare the base with whole-wheat/multi-grain, then it is in fact not bad. Am doing that 🙂
Thank you 🙂 for the healthy tip. I will do that ..