Di's Deep Dish Pizza

Di

Ingredients

Sauce
2 tablespoons olive oil
4-5 cloves minced garlic
1 28 oz can plum tomatoes
3 Tablespoons tomato paste
6 green onions (minced) or regular onion minced
1-1/2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon salt
1 heaping teaspoon sugar
2 teaspoons red wine (optional)

Filling
Italian sausage – mild, hot or a combination (cooked)
Turkey pepperoni

1/2 can sliced black olives
1/2 can sliced mushrooms
1/2 green bell pepper (sliced thin)
5 slices provolone cheese
5 slices mozzarella cheese
1/2 cup shredded Italian cheese blend

Pizza Dough – Cuisinart Recipe Collection
2 packages yeast
2 tsp sugar
2-1/2 cups warm water
6-2/3 cups flour
1 tbsp kosher salt
2 tsp olive oil

Instructions

Pizza Dough
Dissolve yeast and sugar in warm water. Let stand 3-5 minutes until foamy. Using a food processor or stand mixer with dough attachment, combine flour and salt. Add yeast mixture slowly until a dough ball forms and cleans the sides of the work bowl. Knead an additional minute. Dough should be slightly sticky. Coat a large bowl with olive oil and cover all sides of the dough ball. Cover bowl with plastic wrap. Let dough rise 45 minutes – 1 hour, or until doubled in size. Place dough on slightly oiled surface. Roll out into desired size. Recipe will make enough dough for at least 2 deep dish pizzas. 

Pizza Sauce
Sauté garlic and onions in olive oil for 30 seconds. Add canned plum tomatoes, tomato paste, basil, oregano, salt, sugar and wine and mix well. Simmer for 20 minutes or until sauce thickens.

Assembly and Baking
Grease a 10-1/2 inch iron skillet with olive or vegetable oil.  Press pizza dough (about 1/4 of pizza dough) onto the bottom and up the sides of the skillet.  Spread about 1/2 cup sauce and top with provolone cheese.  Add sausage, pepperoni, olives, mushrooms and bell pepper.  Top with additional sauce (about 1/2 cup) and top with mozzarella slices. 

Roll out another piece of dough and use to top pizza sealing edges.  Top dough with about 1/3 cup of sauce and shredded Italian cheese blend.

Bake on BGE indirect at 450 degrees for 20-30 minutes or until done.  Let rest 5-10 minutes before slicing.

Notes

Number of Servings: 8

Time to Prepare: