Healthy Deep Dish Pizza Recipes

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TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12



True Chicago-Style Deep-Dish Pizza image

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!

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

FAVORITE DEEP-DISH PIZZA

My kids love to get pizza delivered, but it's expensive and not very healthy. I came up with a one-bowl pizza that is healthier than delivery and allows the kids to add the toppings of their choice. -Sara LaFountain, Rockville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13



Favorite Deep-Dish Pizza image

Steps:

  • In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.

Nutrition Facts : Calories 449 calories, Fat 20g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 646mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.

1-3/4 cups whole wheat flour
1-3/4 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
4 teaspoons sugar
1 teaspoon salt
1-1/2 cups warm water (120° to 130°)
1/4 cup olive oil
1 can (8 ounces) pizza sauce
8 ounces fresh mozzarella cheese, sliced
2 cups shredded Italian cheese blend
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
Optional: Sliced red onion, chopped green pepper, fresh oregano and crushed red pepper flakes

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



Deep Dish Pizza Recipe by Tasty image

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

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

HEALTHY DEEP DISH PIZZA

My husband created this pizza. It's a great alternative to greasy delivered pizza. Plus you can customize the ingredients to be what you like.

Provided by Elizardbeth

Categories     < 60 Mins

Time 1h

Yield 10 slices, 10 serving(s)

Number Of Ingredients 21



Healthy Deep Dish Pizza image

Steps:

  • For Crust: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rise for an hour.
  • For Sauce: Mix tomatoes, tomato sauce, onion, garlic, salt, pepper, oregano, basil, bay leaf and sugar in a saucepan. Simmer for 30 minutes or longer.
  • Pizza: Preheat oven to 425 degrees.
  • Spray Pam or another cooking spray on a 9 inch round baking dish.
  • Split whole-wheat dough into two sections, one section larger than the other. Roll out larger (about 1/4 inch thick) section and place in round baking dish. Leave about 1 inch hanging over the sides.
  • Roll out smaller dough section (1/4 inch thick) and reserve for the top.
  • Fill crust in dish with topping: green pepper, pepperoni, onion, mushrooms, and any other toppings desired. Use enough toppings to fill the dish 3/4 the way full, leave room for the sauce. Top with Mozzarella cheese.
  • Pour sauce over the top of vegetables. (Depending on topping all the sauce may not fit in dish.).
  • Place remaining crust over the sauce, cheese and topping mixture.
  • Trim to fit the shape of the 9-inch dish. Pinch sides together with bottom crust.
  • Cut slits in top to create air vents.
  • Cook covered with foil for 20 minutes. Remove foil and cook the rest of the way till crust on top is brown and center is warm.
  • Cut into pie piece shape and serve. (You may have remaining liquid at bottom from vegetables, just spoon out into sink to prevent the crust from getting soggy.).

1 cup warm water
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups whole wheat flour
1 (12 ounce) can Italian tomatoes
1/3 cup tomato sauce
1/2 cup chopped onion
1 tablespoon of minced garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 bay leaf
1 teaspoon sugar
6 ounces turkey pepperoni
1 green pepper, cut in large chunks
1 red onion, cut in large chunks
mushroom, sliced
1 cup fat free mozzarella cheese

DEEP-DISH PIZZA

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15



Deep-Dish Pizza image

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.

4 cups unbleached all-purpose flour
3 tablespoons fine yellow cornmeal
2 teaspoons kosher salt
2 1/2 teaspoons instant yeast
2 tablespoons extra-virgin olive oil, plus more for the bowl
4 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 cup plus 2 tablespoons warm water (100 degrees F to 110 degrees F)
3 tablespoons extra-virgin olive oil, plus more for the pans
2 cloves garlic, grated
1/2 teaspoon red pepper flakes
1 28-ounce can tomato puree (preferably San Marzano)
1 teaspoon dried oregano Kosher salt
3 8-ounce packages low-moisture whole-milk mozzarella cheese, thinly sliced
Finely grated parmesan cheese, for topping (optional)

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