Deep-dish Pepperoni Pizza
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 711, total fat 40 G., saturated fats 11 G., proteins 27 G., carbohydrates 72 G., fiber 5 G., cholesterol 45 mg, sodium 1858 mg, sugar 5 G.
Calories 711, total fat 40 G., saturated fats 11 G., proteins 27 G., carbohydrates 72 G., fiber 5 G., cholesterol 45 mg, sodium 1858 mg, sugar 5 G.
If you're a pizza lover, you definitely need to try this insanely thick American deep-dish pizza with a thick crust and a thick layer of toppings. Unlike traditional Italian pizza, this version is baked in a deep-dish pan. Store-bought dough is no problem: simply layer all the ingredients one by one as directed in the recipe and bake. Serve with a light green salad to refresh your taste buds after the spicy pepperoni.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 450 g of chilled pizza dough, at room temperature
- 1.5 cups tomato sauce
- 1 clove of garlic, grated
- 1/4 teaspoon dried oregano
- A quarter of an onion, thinly sliced
- 1.5 tbsp. grated mozzarella (about 170 gr.)
- 1/2 cup chopped pickled pepperoncini peppers + 2 tablespoons brine from jar
- 0.5 cups pepperoni slices (about 80 g)
- 8 fresh basil leaves, thinly sliced
- 1 package (140 g) mixed salad greens (about 6 cups)
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Cooking the dish according to the recipe:
- Place an inverted baking sheet or pizza stone on the bottom rack of the oven; preheat oven to 450°F (245°C). Grease the inside of a deep 10-inch pizza pan or a 9-inch round crust pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
- In a bowl, combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Spread 1 cup of the sauce over the dough and sprinkle with onions. Place the skillet on a hot baking sheet; bake until the crust is slightly puffed and starting to brown, about 10 minutes.
- Remove the pizza from the oven, sprinkle with cheese, arrange the pepperoncini and pepperoni, and then spread the remaining sauce on top. Return the pizza to the hot baking sheet and bake until golden brown and crispy around the edges, about 12 minutes. Let cool for 5 minutes. Sprinkle with fresh basil and slice.
- Toss the salad greens with the remaining 2 tablespoons of olive oil and the pepperoncini brine, season with salt and pepper to taste. Serve the salad with the pizza.
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