Chicago Deep Dish Pizza with Peppers, Mushrooms, and Onions

Yield: 8 servings (serving size = 2 slices, or 1/4 of a pizza. I saved myself the trouble and cut the pizzas into quarters.)
Source: Cooking Light Five Star Recipes
Comments from a PA Kitchen: This is more authentic in taste and texture than the Pizzaria Uno chain restaurants. It's a little labor intensive, but easy. EXCELLENT, but not good leftover. Serving becomes 6 pts. if you use part skim mozzarella instead of provolone.

INGREDIENTS:

Dough:
1 tsp sugar
1 package active dry yeast
1 c. warm water (105-115 degrees)
2 1/2 c. all purpose flour
1/2 c. yellow corn meal
1/4 tsp salt
1 tsp olive oil
cooking spray
2 T. yellow corn meal

Pizza:
1 recipe (2 crusts) Deep Dish Pizza Dough
1 T. olive oil
1 1/2 c. chopped green pepper
1 1/2 c. chopped sweet onion
1 clove garlic, minced
2 1/2 c. sliced mushrooms
1 tsp oregano
1/4 tsp salt
1 1/2 c. canned crushed tomatoes
1 1/4 c. shredded reduced fat monteray jack cheese
3/4 c. shredded regular provolone cheese

INSTRUCTIONS:

Crust:
  1. Combine first three ingredients in a small bowl, and let stand 5 min. Position knife blad in a food processor bowl; add flour, 1/2 c. of corn meal, and salt, and pulse two times or until blended. With processor running, slowly add yeast mixture and oil through food chute and process until dough forms a ball. Process one additional minute. (I DID THIS IN A KITCHENAID MIXER INSTEAD AND IT WORKED JUST FINE. Just use the dough hook.)
  2. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough with plastic wrap and a kitchen towel. Let rise in a warm place, free from drafts, 45 min or until doubled in bulk. Punch dough down. Cover and let rest 5 min. Divide dough in half; roll each half into an 11 inch circle on a lightly floured surface. Coat 2 round 9-inch cake pans with cooking spray and sprinkle with the 2 T. of cornmeal. Place dough in prepared pas and press dough up sides. Cover and let rise 20 min or until puffy. Top and bake according to the directions below. (I used butter flavor cooking spray--it gave it a nice butter flavor, just like a real Chicago pizza crust.)

Pizza:

  1. Heat oil in a large nonstick skillet over medium heat. Add pepper, onion, and garlic. Saute 5 min. Add mushrooms, oregano, and salt. Saute 3 - 5 min, until tender. Remove from heat. Cool.
  2. Spread half of the tomatoes over each prepared crust, and top each with half of the vegetable mixture. Sprinkle the jack and provolone evenly over both pizzas.
  3. Bake at 475 for 15 minutes. Reduce oven temperature to 375 and bake an additional 15 min. Cut each pizza into 8 wedges.

NUTRITIONAL INFO:

Healthy Units: 7
Calories = 342, Fat = 10.6g, Fiber = 3.4g, Carbs = 47.2g, Cholesterol = 19mg, Sodium = 417mg

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