For a while now I’ve had a craving for deep dish pizza and I didn’t exactly feel like going down to Chicago to go get some so I decided to make my own. Homemade pizza dough and homemade pizza sauce.
Dough: 250 grams of flour, 3 tsp olive oil, 1 tsp salt, 3/4 cup water. (add more water or flour as needed)
Sauce: 6 roma tomatoes (peeled and de-seeded), 1 fennel bulb (diced), 2 cloves of garlic, 1 small onion, 1 tsp sugar, 5 fresh basil leaves, 1/4 tsp marjoram, 1/4 tsp oregano, and salt & pepper to taste.
2 chicken breasts (cooked and diced), zucchini (dicer), yellow pepper (diced), parmigiano reggiano (diced), romano cheese (diced), asiago cheese (diced), mozzarella (1/4 inch thick sliced) (enough to cover top and bottom of pizza), 1/2 cup shredded spinach, 2 cups chicken stock, 1/3 cup white wine, and a spring form pan.
First mix all the dough ingredients together and let rise for at least 2 hours or until it has doubled in size.
While the dough is rising, dice the tomatoes and place in a large saute pan. Add the fennel, onion, and garlic. Let cook down for about 5 minutes then add half the chicken stock. Mix, cover and let cook down again. Next add the white wine and do the same. Add the last of the chicken stock and cook down for about 10 more minutes. Move to a food processor and blend everything together. Add the sugar, oregano, and marjoram and mix again. Shred the basil before mixing into the sauce. Lastly add the salt and pepper.
Coat the spring form pan with baking spray and corn meal.
Heat oven to 400 degrees.
Once the dough has doubled in size, roll out into a large 16 inch pizza. Pick the rolled out dough up and carefully place in the spring form pan.
Now put the pizza together. first place mozzarella cheese so it covers the bottom. Then cover that with the peppers. On top of that the chicken, then the zucchini. Cover with the diced parmigiano, romano, and asiago. Cover that with the sauce and lastly cover the sauce with more mozzarella.
Bake for about 20 – 30 minutes or until the edges of the pizza are golden brown.
I had a piece and of course I gave my taste testers a piece to try and as always the food was excellent. It reminded me of Chicago somewhat.