Pizza, pizza, pizza, is there anything better? There are so many different kinds, it’s hard to pick just one! While my love affair continues to grow everyday, I am sad to say I’ve never had deep dish pizza…I decided to change that and make my own with Cooking Light’s Deep Dish Mushroom and Onion Pizza.
For your deep dish pizza, you’ll need:
- 1 1/4 tsp. dry yeast
- 1/2 tsp. sugar
- 3/4 c. warm water
- 5 tbsp. olive oil
- 9 oz. all-purpose flour, divided (about 2 cups)
- 1/4 c. semolina flour
- 3/8 tsp. salt
- 1 1/2 c. thinly sliced onion
- 1 tbsp. minced garlic
- 1/2 tsp. dried oregano
- 1/4 tsp. salt, divided
- 1/4 tsp. freshly ground black pepper
- 1 (8-oz.) package sliced mushrooms
- 3/4 c. lower-sodium marinara sauce
- 1 bay leaf
- 1 oz. Parmesan cheese, grated
- 5 oz part-skim mozzarella cheese, shredded
Making dough is not necessarily an easy task but I was definitely up to the challenge. First, you’ll want to dissolve the yeast and sugar in about 3/4 c. of warm water in the bowl of a stand mixer and let stand for five minutes. Next, add 3 tbsp. olive oil. Next, lightly spoon about 1 3/4 cups of all-purpose flour into measuring cups and level. Then add the semolina flour and 3/8 tsp. salt to the yeast mixture. Then you’ll want to mix at medium-low speed with a dough hook until smooth. Next, turn dough out onto a lightly floured surface and knead until smooth and elastic. Gradually add remaining 1/4 c. flour. Then, place dough in a large bowl coated with cooking spray and make sure you turn to coat the top. Finally, cover and let rise in a warm place for about 1 1/2 hours or until the dough is doubled in size. Once your dough has risen, heat 1 tsp. of olive oil in a large skillet over medium-high heat. Next, add the onion and cook until tender. Then, stir in garlic and cook for 30 seconds, stirring constantly. Then add oregano, 1/8 tsp. salt, pepper, and mushrooms and cook for six minutes. After that’s finished cooking, combine remaining salt, marinara, and bay leaf in a saucepan and bring to a boil. Then, reduce heat, and simmer 5 minutes–once done, throw away the bay leaf!
Almost there! Then, preheat oven to 425°. Coat the bottom and sides of a 10-inch spring form pan with 1 tablespoon oil. Then you’ll punch the dough down (this is fun!) and turn dough out onto a lightly floured surface. Carefully lift dough and place in the greased pan. Press dough into bottom and halfway up sides of pan. Then, sprinkle Parmesan evenly over dough and top with mushroom mixture, then spreading the marinara mixture over the mushrooms. Finally, sprinkle with mozzarella and bake at 425° for 28 minutes or until crust and cheese are browned. Let is stand (if you can resist!), then serve!
I do have to say this pizza turned out pretty darn good and is a great substitute if you can’t make it to Chicago for some REAL deep-dish pizza (that’s on my bucket list!). You can spice this up any way you like–throw some pepperoni or sausage on top and pick your favorite vegetables to bake inside–the options are endless. But until next time, keep eating!