deep dish recipe

This upside down deep dish pizza recipe comes together in one pan. Cook the onions and green bell peppers, then assemble the pizza in the same pan – just cover with dough and put in the oven for 20 minutes. Be extremely careful and be sure to wear oven mitts when flipping the pizza out of the pan.

Upside Down One Pan Pizza Recipe by Tasty

olive oil, divided

yellow onion, thinly sliced

green bell pepper,

nonstick cooking spray, for greasing

½ cup pepperoni, sliced

parmesan cheese

mozzarella cheese

provolone cheese

pizza sauce

all-purpose flour,

pizza dough

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Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.

Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.

Turn off the heat. Grease the pan with nonstick spray.

Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.

On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.

Bake for 25 minutes, until the dough is golden brown.

Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.

Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.

https://vid.tasty.co/output/134906/landscape_480/1559604158

Cheesy, saucy, and just the right amount of greasy. This homemade Chicago deep dish pizza recipe is surprisingly easy to make at home.

Chicago-Style Deep Dish Pizza

Dried Yeast

Tsp Honey

“00” Flour

Salt

Unsalted Butter

White Onion

Garlic Cloves

Tsp Dried Oregano

Tsp Sugar

Passata

Basil

Sliced Mozzarella

Spicy Sausages

Sliced Pepperoni

Parmesan

In a large bowl, mix the yeast and honey into 220ml of warm water and set aside. Tip the flour and salt into another bowl, dice the cold butter and add to the flour mixture. Using your fingertips, rub the butter into the flour until it has the texture of fine breadcrumbs.

Tip the yeast mixture into the butter and flour and mix to a shaggy dough. Tip out onto a work surface and knead briefly until you have a smooth dough. Form into a ball and add to an oiled bowl, cover and let rise in a warm place until doubled in size. Alternatively, pop the dough into the fridge for 12-24 hours.

While the dough is rising, make the sauce. Finely dice the onion and finely grate the garlic. Grab a medium saucepan and set over a medium heat. Add a shot of oil and add the onion with a big pinch of salt.

Cook for 5-6 mins until translucent and softened. Add the garlic and dried oregano and cook for a further 2-3 mins. Add the sugar, tomatoes and a whole bunch of basil. Bring to a simmer and cook for 10 mins. Allow the basil leaves to break down and mix through the sauce, fishing out the stems at the end. Set the sauce aside.

Grab a round tin or cast iron pan that is roughly 25cm by 5cm. Turn the dough out onto a lightly oiled surface. Roll out until it is a circle measuring roughly 35cm across. Transfer to the pan and work into the corners and up the sides of the pan.

Layer the bottom of the dough with the sliced mozzarella so it is completely covered. Remove the meat from the sausage casings and pinch small amounts, dotting over the mozzarella, again, making sure there is an equal amount of meat over the pizza. Now ladle over your tomato sauce, covering the sausage.

Top the sauce with the pepperoni, be generous. Cover the whole lot with grated Parmesan and a shed load of black pepper. Drizzle with olive oil and slide into the oven for 35-40 mins.

Once baked, remove from the oven and allow to rest for 10 mins before slicing and serving.

A savory deep-dish pie that combines the best of pizza and pie - layers of ground beef, Italian sausage, pepperoni and two kinds of cheese all encased in a buttery, flaky crust and baked until golden and bubbly.

Deep Hamburger, Sausage & Pepperoni Pie

ready-made pie crust (2 crusts)

butter, melted

garlic powder (for brushing crust)

beef

sausage,

pepperoni slices, divided

mozzarella cheese, shredded, divided

cheddar

Italian seasoning

garlic powder

red pepper flakes (optional)

Prepare the meat

In a large skillet over medium-high heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5-7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly.

Preheat the oven

Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie.

Prepare the pie crust

Unroll one of the pie crusts and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges. If using a standard pie dish, make sure the crust goes all the way up the sides and slightly over the edge.

Begin layering the filling

Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust. This first layer of cheese helps create a barrier between the crust and the wet ingredients, which helps prevent a soggy bottom.

Add the meat and first layer of pepperoni

Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer.

Add sauce and seasonings

Pour the pizza sauce or marinara evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using) to evenly distribute the spices.

Add final cheese and pepperoni layer

Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top of the cheese for an extra flavor boost.

Add the top crust

Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking.

Prepare the garlic butter topping

In a small bowl, combine the melted butter with the remaining ½ teaspoon garlic powder. Using a pastry brush, generously brush this mixture over the entire top crust and edges.

Bake

Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.

Rest and serve

Remove from the oven and let the pie rest for at least 5 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve neat slices. Cut into wedges and serve hot.

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Top 3 deep dish recipe recipes from across the web

The most viewed deep dish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Upside Down One Pan Pizza Recipe by...

Chicago-Style Deep Dish Pizza

Deep Hamburger, Sausage & Pepperoni...

The most viewed deep dish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine