Chicago Deep Dish Vegetable Pizza Recipe
Ingredients
| Sugar | 1 Teaspoon | |
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Vegetable cooking spray | ||
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Mushrooms | 2 1/2 Cup (16 tbs), sliced | |
| Dried oregano | 2 Teaspoon | |
| Yellow cornmeal | 2 Tablespoon | |
| Crushed tomatoes | 1 1/2 Cup (16 tbs), canned | |
| Monterey jack cheese | 1 1/4 Cup (16 tbs) | |
| Provolone cheese | 3/4 Cup (16 tbs), shredded | |
Directions
Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes.
Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in food processor, and pulse 2 times or until blended.
With processor on, slowly add yeast mixture and 1 tablespoon oil through food chute; process until dough forms a ball.
Process for 1 additional minute.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add green pepper, onion, and crushed garlic, and saute 5 minutes.
Add mushrooms, oregano, and 1/4 teaspoon salt; saute 3 minutes or until tender.
Remove from heat; let cool.
Punch dough down; cover and let rest 5 minutes.
Divide dough in half.
Roll each half into an 11-inch circle on a lightly floured surface.
Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 tablespoon cornmeal.
Place a circle of dough in each pan, and press dough up sides of pan.
Cover and let rise 20 minutes or until puffy.
Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes.
Sprinkle cheeses evenly over pizzas.
Bake at 475° for 15 minutes.
Reduce temperature to 375°, and bake pizzas an additional 15 minutes.
Cut each pizza into 4 wedges.
Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in food processor, and pulse 2 times or until blended.
With processor on, slowly add yeast mixture and 1 tablespoon oil through food chute; process until dough forms a ball.
Process for 1 additional minute.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add green pepper, onion, and crushed garlic, and saute 5 minutes.
Add mushrooms, oregano, and 1/4 teaspoon salt; saute 3 minutes or until tender.
Remove from heat; let cool.
Punch dough down; cover and let rest 5 minutes.
Divide dough in half.
Roll each half into an 11-inch circle on a lightly floured surface.
Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 tablespoon cornmeal.
Place a circle of dough in each pan, and press dough up sides of pan.
Cover and let rise 20 minutes or until puffy.
Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes.
Sprinkle cheeses evenly over pizzas.
Bake at 475° for 15 minutes.
Reduce temperature to 375°, and bake pizzas an additional 15 minutes.
Cut each pizza into 4 wedges.
Chef
