Deep-Dish Pizza Recipe

Deep-Dish Pizza Recipe photo by Taste of Home

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What’s a party without pizza? This filling deep-dish delight from Jane Shapton of Tustin, California is loaded with pepperoni, four kinds of cheese and other favorite pizza toppings.

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Deep-Dish Pizza Recipe

Prep: 20 min. + rising Bake: 35 min. + standing

Yield: 12 Servings

20 35 55

Ingredients

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1 cup all-purpose flour
1/4 cup canola oil
1 cup whole wheat flour
1 tablespoon each minced fresh basil, oregano and marjoram
1 teaspoon garlic powder
1 teaspoon salt
TOPPING:
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
2 large green peppers, chopped
1-1/2 cups chopped onions
1 tablespoon each minced fresh basil, oregano and marjoram
1 tablespoon canola oil
1 cup (4 ounces) shredded Parmesan cheese
8 plum tomatoes, seeded and chopped
1 package (3 ounces) sliced pepperoni

Directions

In a large bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add the whole wheat flour, herbs, garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; roll into a 14-in. circle. Transfer to a well-greased 10-in. ovenproof skillet, letting dough drape over the side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside.
In a large skillet, saute the green peppers, onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables, Parmesan cheese and tomatoes.
Fold crust over filling toward center of skillet to form an edge. Bake at 400° for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing. Yield: 12 servings.

Originally published as Deep-Dish Pizza in Taste of Home December/January 2006, p44

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Deep-Dish Pizza

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(1-1) of 1 reviews

Reviewed on Sep. 12, 2009 by cookinNC

This has a great flavor, with herbs mixed into the crust and the filling ingredients. My kids are not really fond of the onions and green peppers, so I often omit them and add the herbs to the cheeses before sprinkling over the crust.