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Chicago deep-dish pizza
Chicago deep-dish pizza
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulge in Chicago's iconic deep-dish pizza, with its thick golden crust and delicious toppings, perfect for satisfying big appetites.
Ingredients:
  • 375g (2 1/2 cups) Bread & Pizza Plain Flour
  • 2 tsp (7g/1 sachet) dried yeast
  • Large pinch of caster sugar
  • 1.20 gm salt
  • 250ml (1 cup) warm water
  • 18.20 gm olive oil
  • Olive oil spray
  • 2 zucchini, trimmed, thinly sliced lengthways
  • 150g fresh ricotta
  • 30.00 ml chopped fresh basil
  • 20.00 ml chopped fresh chives
  • 1 tsp finely grated lemon rind
  • Polenta, to dust
  • 65g (1/4 cup) bought tomato pesto
  • 100g (1 cup) Pizza Plus cheese
  • 4 large slices prosciutto, torn lengthways into thick strips
  • 80g bought chargrilled capsicum, cut into 1.5cm strips
  • 16 cherry truss tomatoes
  • Baby spinach leaves, to serve
Instructions:
  • In a bowl, mix together flour, yeast, and sugar. Add salt and create a well in the center. Pour in water and oil, then stir to combine. Use your hands to form the dough in the bowl.
  • Transfer the dough onto a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic. Coat a bowl with oil, place the dough inside, and cover it with a damp tea towel. Let it sit in a warm spot for 40 minutes until the dough doubles in size.
  • Prepare a generous non-stick frying pan with a light mist of oil. Sear half of the zucchini slices for 2-3 minutes on each side, or until they reach a tender texture. Place them on a plate lined with paper towel to absorb any excess oil. Repeat this process with the remaining zucchini slices. In a bowl, mix together the ricotta, basil, chive, and lemon zest, and season the mixture with salt and pepper to your liking.
  • Gently deflate the dough with your fist, then knead briefly until it springs back. Divide the dough in half. Cover one half with a damp tea towel. Roll out the other half to a 24cm diameter.
  • Preheat your oven to 230°C. Lightly grease a 20cm ovenproof frying pan with oil and evenly coat with polenta. Press the dough into the base and up the side of the pan by 1cm.
  • Spread half of the pesto on the dough, leaving a 1cm border. Sprinkle with one-quarter of the cheese. Layer with half of the zucchini, prosciutto, capsicum, ricotta mixture, and tomato. Bake for 25 minutes. Sprinkle with one-third of the remaining cheese and bake for an additional 5 minutes until the base is crisp. Repeat the process with the remaining ingredients to make a second pizza. Serve with spinach leaves.

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