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Deep-Dish Pizza

 Deep-Dish Pizza
My family devours this crusty pan pizza with delicious toppings. Use a combination of green, red and yellow peppers for added color.—Patricia Howson, Carstairs, Alberta
8 ServingsPrep: 15 min. + standing Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 pound ground beef, cooked and drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon each dried basil, oregano and thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1 small green pepper, julienned
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 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 13-in. x 9-in. rectangle. Transfer
  • to a greased 13-in. x 9-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

2 of 2

Deep-Dish Pizza (continued)

Directions (continued)

  • lightly browned. Yield: 8 servings.
Nutritional Facts: 1 slice equals 364 calories, 14 g fat (5 g saturated fat), 49 mg cholesterol, 704 mg sodium, 39 g carbohydrate, 3 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.