DEEP DISH PIZZA PIE
Original Bisquick® mix provides a simple addition to this cheesy pizza baked with pepperoni and veggies - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
- In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
- Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.
Nutrition Facts : Calories 585, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 506 mg
DEEP-DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
- Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
- Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
- You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.
EASY DEEP-DISH PIZZA PIE
Make and share this Easy Deep-Dish Pizza Pie recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.
- Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese.
- In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.
- Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.
DEEP-DISH PIZZA
Steps:
- For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides.
- For pizza: Preheat oven to 400°F. In a small skillet, sauté onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.
THE BEST DEEP DISH PIZZA PIE
The history of this pizza goes back to a dr. who perfected the recipe after delivering pizza for several months. I only added a few changes.
Provided by glitter
Categories Meat
Time 10h50m
Yield 1 14inch pie
Number Of Ingredients 27
Steps:
- Grease a 14" deep dish pie pan and sprinkle with cornmeal.
- Mix your yeast, sugar and warm water.
- Let stand 10 min.
- until it becomes bubbly.
- Add flour, salt, and oil.
- Knead until it is smooth.
- A food processor can be used for this using the metal blade.
- If the dough is too sticky add more flour, but only 1 tblsp.
- at a time until it is the right consistency.
- Place the dough into an oiled bowl with a plastic covering it.
- Refrigerate it at this point for 1 to 10 hours.
- To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
- Drain.
- Saute the onion, peppers, and mushrooms.
- Add to the sausage.
- Add the rest of the ingredients except the cheeses.
- Mix.
- grate the cheese.
- A food processor can be used for coarse chop.
- Topping: Mix all the topping ingredints in a bowl.
- Put aside.
- To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
- Place in a greased pan with cornmeal.
- Leave a high rim all around.
- Place cheese directly on dough, next filling, sauce on top.
- Carefully place this pan into a pre-heated 425* oven for 45-50 min.
- NOTE:A Vegetarian Pizza can be made easily without the meat.
Nutrition Facts : Calories 6378.6, Fat 362.8, SaturatedFat 159.7, Cholesterol 855.3, Sodium 18283.2, Carbohydrate 470.1, Fiber 36.1, Sugar 67, Protein 311.6
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
QUICK & EASY DEEP DISH PIZZA
I was trying to impress my boyfriend with my cooking, so I made this meaty, deep-dish pizza. I think it worked. Here we are 17 years later, and I still make it for our family at least once a month, if not more! -Stacey White, Fuquay-Varina, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.
Nutrition Facts : Calories 476 calories, Fat 22g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1124mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 29g protein.
DEEP-DISH MEATBALL PIZZA
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
- Combine beef, breadcrumbs, and 1/4 teaspoon salt.
- Spread marinara over bottom of dough, then top with half of each cheese. Crumble meat mixture over dough. Top with remaining cheese.
- Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
PIZZA LOVER'S PIE
Love pizza? Then you'll love the tasty spin this recipe puts on it. Plus, it's easy to tailor for picky eaters. Carol Gillespie - Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.
Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 743mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
PIZZA PIE
Make a deep-dish Chicago-style pizza pie to serve everyone at once. This is a veggie version, but you can add any fillings you prefer
Provided by Tom Kerridge
Categories Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
- Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
- Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
- Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.
Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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