Deep Dish Pepperoni Pizza
Chicago-style deep dish pizza loaded with pepperoni, meatballs, sautéed mushrooms, sauce and cheese.
Equipment
- cutting board
- kitchen knife
- floured dough rolling surface
- Rolling Pin
- 10-inch cast-iron skillet
- pizza knife
Ingredients
- 8 Italian Meatballs - sliced thinly
- 8 slices pepperoni - sandwich slices
- 8 ounces cremini mushrooms - sliced
- 1 green bell pepper - diced
- 8 slices Provolone cheese
- 4 cups Mozzarella cheese
- ½ cup yellow onion - minced
- ½ cup fresh basil - chopped
- 3 cloves garlic - minced
- 28 ounces Stewed tomatoes - such as San Marzano
- 1 cup beef stock
- 2 tbsp olive oil
- 1 tsp granulated sugar
- ½ tsp black pepper
- 6 ounces tomato paste
- 1 ball of pizza dough
Instructions
Gather and Prepare the Ingredients
- Slice the Italian meatballs into ⅛-inch slices.8 Italian Meatballs
- Set aside about 8-10 large pepperoni slices.8 slices pepperoni
- Slice the mushrooms.8 ounces cremini mushrooms
- Chop the green bell pepper.1 green bell pepper
- Set aside the sliced Provolone cheese.8 slices Provolone cheese
- Set aside the shredded Mozzarella cheese.4 cups Mozzarella cheese
- Chop the onions.1/2 cup yellow onion
- Pick the basil leaves, and chop them coarsely. I'm using fresh basil from my herb garden.1/2 cup fresh basil
- Mince the garlic.3 cloves garlic
- Prepare the stewed tomatoes. I'm using roasted heirloom cherry tomatoes from the garden.28 ounces Stewed tomatoes
- Prepare 1 cup of beef stock.1 cup beef stock
- Prepare the tomato paste.6 ounces tomato paste
Make the Pomodoro Pizza Sauce
- Heat olive oil in a heavy skillet until shimmering.2 tbsp olive oil
- Add the chopped onion and a pinch of salt, then sauté until translucent.
- Add the chopped basil and minced garlic, and sauté until aromatic.
- Add the stewed tomatoes, and stir to incorporate.
- Add the sugar and black pepper.1 tsp granulated sugar, 1/2 tsp black pepper
- Add the tomato paste.
- Stir it all together, then bring the sauce to a boil.
- Cover loosely and simmer for one hour.
- Give it a stir every 20 minuter so to keep the sauce from burning.
- When the sauce has reduced until it is good and thick, turn off the heat.
Prep the Pizza Dough
- Add a ball of thawed or fresh pizza dough to a floured surface. I used previously made pizza dough that I had in the freezer.1 ball of pizza dough
- Roll the dough ball in the flour.
- Using a rolling pin, or hand toss to create a large disc of floured dough.
- Drape the dough over a 10-inch skillet.
- Gently press the dough into the skillet, so that it takes on the shape of a deep pie. Allow some of the dough to drape over the edges of the skillet.
Sauté the Mushrooms
- Melt butter in a separate skillet over medium heat.
- Add the sliced mushrooms to the skillet. Try to keep it in a single layer.
- Sauté the mushrooms until well browned, then remove from the heat.
Build the Pizza Pie
- Covert the bottom of the dough with sliced Provolone cheese.
- Add a layer of sliced Italian meatballs.
- Add a few spoonfuls of sauce, just enough to fill in the gaps between the sliced meatballs.
- Add a generous portion of shredded Mozzarella.
- Add the chopped green bell peppers. Tamp everything down.
- Add the sautéed mushrooms.
- Add more Mozzarella cheese.
- Cover the pie with pepperoni slices.
- Top off the pie with the thick Pomodoro Pizza Sauce.
- Pull up the dough that has draped over the side of the skillet, pinching it into a thick crust.
Bake the Pizza
- Preheat the oven to 550℉. Add the skillet to the hot oven, then reduce the temperature to 450℉.
- Bake for about 20 minutes, or until the crust is done to your liking. I like my crust just a little bit charred.
- Carefully remove the pizza from the skillet, and allow it to cool for about 5 minutes before slicing. Cut into 6 wedges.
- One wedge is the equivalent of 2 New York style pizza slices. You are going to need a fork and knife!
Nutrition
Calories: 646kcal | Carbohydrates: 50g | Protein: 37g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1655mg | Potassium: 1089mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1529IU | Vitamin C: 35mg | Calcium: 811mg | Iron: 4mg
