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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
  • Total Time
    Prep: 15 min. + standing Bake: 20 min.
  • Makes
    8 servings

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 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 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 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
1 slice: 364 calories, 14g fat (5g saturated fat), 49mg cholesterol, 704mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 20g protein.
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