Hubby dear is a HUGE deep dish pizza fan. Specifically, Chicago-style deep dish pizza. I think his addiction started when he was a grad student in Chicago. We had a chance to indulge in the real Chicago stuff a few years ago when we visited the Windy City, and the taste was pie heaven: crisp and light buttery crusts, flavorful tomato sauce, and just the right amount of Mozzarella cheese. But the secret of a good deep dish pizza is in the crust and get it wrong, and the pie is ruined.
Locally, we would frequent Pizza Chicago, which has really tasty vegetarian options. Recently, I came across an article in the Taste section on Huffington Post which featured apple pie recipes. I clicked on one of the recipes which was from The Minimalist Baker, and discovered several other recipes on that site – one of which was an easy breezy deep dish pizza recipe. This recipe is a seriously a cinch to make and you can get creative with the fillings. I made the dough from another recipe, which I have included below (which adds spice to the crust). I filled the pie with sautéed Crimini mushrooms and red onions and a spicy pizza sauce I made from canned tomatoes. I also used shredded Mozzarella sparingly, but you can add as much as you want. After baking the pizza for approximately 25 minutes on the top shelf in the oven, the result was an amazing deep dish that can go head-to-head with any pizzeria made pizza!
Deep Dish Pizza Recipe: Simple Deep Dish Pizza
Dough Recipe: Pizza Crust Recipe
Ready to go in the oven: