Chicago Deep Dish Pizza with Spinach - Savory Tooth (2024)

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For the crust:

• ▢ 2 cups all-purpose flour
• ▢ 1.5 tablespoons yellow corn meal
• ▢ 1.25 teaspoons instant yeast
• ▢ 3/4 teaspoon salt
• ▢ 2 tablespoons butter melted
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon canola oil
• ▢ 1/2 cup lukewarm water

For the filling:

• ▢ 28 ounce can crushed tomatoes drained
• ▢ 6 ounces baby spinach sautéed
• ▢ 6 ounces shredded mozzarella cheese
• ▢ 1/2 cup finely grated asiago cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried basil
• ▢ 1/4 teaspoon salt

Preparing the crust:

• Combine all of the crust ingredients in a large mixing bowl. Knead by hand or a mixer until smooth. Form into a ball shape.

• Lift the dough up and lightly oil the bowl. Put the dough back in and tightly cover the bowl. Let it sit for about 60 minutes.

• Prepare a round 9-inch diameter high-sided baking pan or springform pan by oiling its bottom and sides. Sprinkle a thin layer of cornmeal over the bottom of the pan.

• When the dough is ready, stretch it out on a surface like a baking mat. You want to stretch it out as much as you can to make a large circle. A rolling pin may help. The dough needs to be stretched out enough to cover the bottom and sides of the baking pan.

• Place the dough in the pan and stretch it out to cover the pan’s bottom and all the way up the sides.

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• Preheat the oven for 425 F. While it’s preheating, let the dough rest in the pan.

• Bake the crust until it’s set and barely starting to brown, about 10 minutes.

Adding the filling:

• Cover the bottom of the crust with mozzarella cheese. Add the sautéed spinach, reserving a bit.

• Combine the garlic, oregano, basil, and salt and distribute over the spinach.

• Add the crushed tomatoes. Add the remainder of the spinach on top, mixing it in with the tomatoes.

• Sprinkle with asiago cheese.

• Bake at 425 F for 25 minutes. Carefully remove the pizza from the pan and let it cool before slicing into it.

761 kcal/serving

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NOTES & TIPS

Dough.I adapted apizza crust recipefrom King Arthur Flour. The dough is simpleto prepareand quite easy to handle with your hands. The hardest part is stretching it out in a large circle. You’ll want a large flat surface like a baking mat, and a rolling pin will be helpful to flatten out the dough. It’s really important to make sure that your dough is flattened out in a circle large enough to fill the bottom and up the sides of your baking pan. The dough should be stretched out enough to go ALL THE WAY UPthe sides of the pan (about 3 inches high) so that it can hold all of the pizza’s contents and truly bedeep dish.For a healthier dough option, check out the almond flour dough used inlow carb pizza.

Filling. In this recipe, I use mozzarella cheese, crushed tomatoes, sautéed spinach, and some seasonings. Regarding the tomatoes, make sure you use a can of crushed tomatoes and not diced tomatoes as it makes a big difference in the texture. Also, you’ll want to do a quick drain of the crushed tomatoes beforehand (about 10 minutes in a colander). For the spinach, you can use that if you’re a spinach lover like me or replace it with your favorite pizza topping. Great ideas include artichokes, mushrooms, and sausage if you want some meat. The only requirement is that you need to lightly sauté the veggies beforehand to remove any liquid. Otherwise you’ll end up with a watery pizza. For my seasonings, I used garlic powder, oregano, basil, and a little bit of salt. Feel free to use whatever herbs you have! This is your pizza and you should customize it to your liking.