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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 608.1
  • Total Fat: 26.0 g
  • Cholesterol: 60.5 mg
  • Sodium: 1,270.9 mg
  • Total Carbs: 62.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 33.0 g

View full nutritional breakdown of Deep-Dish, Rosemary Crust Pizza calories by ingredient
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Deep-Dish, Rosemary Crust Pizza

Submitted by: RICHARDHARRISON

Introduction

Deep-Dish Pizza with Rosemary Crust (suitable for dairy vegetarians) Deep-Dish Pizza with Rosemary Crust (suitable for dairy vegetarians)
Number of Servings: 6

Ingredients

    Ingredients:

    * Active Dry Yeast, 1/4 oz
    * Granulated Sugar, 1 pinch
    * Salt, 1 tsp
    * Olive Oil, 2 tbsp
    * Water, tap, 1.25 cup
    * Flour (white), 3 cup
    * Canned, Diced Tomatoes, 1 medium can
    * Onions, raw, .5 cup, minced
    * Onions, raw, 1 cup, slivered
    * Green Bell Peppers.5 cup, minced
    * Green Bell Peppers 1 cup, coarsely chopped
    * Mozzarella Cheese, part skim milk, 16 oz
    * Parmesan, Romano, Asiago shredded blend, 1 cup
    * Artichoke Hearts (quartered) marinated in oil, 6 oz
    * Black Olives, 12 jumbo
    * Rosemary, 3 tbsp
    * Garlic, 2 cloves

Directions

PREPARATION - - - - - - -

In a mixing bowl, combine water (approx. temp: 110 F), sugar and yeast and allow yeast to dissolve.

Finely chop fresh rosemary leaves (if you must use dried leaves, cut portion to 1-1.5 tbsp).

Stir in salt, rosemary, and olive oil.

Add flour and beat with a spoon until dough is stiff and sticky.

Turn out dough onto a well-floured counter or board and knead until dough is firm, elastic, and smooth (about 10 minutes). Form into a ball.

Oil a large bowl and turn dough in oil to coat dough.

Place dough in a warm, draft-free place to rise until doubled in bulk (1-1.5 hours).

Mince 1/2 cup each of green, bell pepper and onion and place in a saucepan with dice, canned tomatoes.

Mince garlic and add to saucepan.

Bring pan ingredients to a simmer over medium heat and then reduce heat to low (or whatever setting of your range maintains a slow simmer). Continue to simmer until liquids are reduced by 2/3, and then remove from heat.

Coarsely chop 1 cup of bell pepper.

Sliver cut 1 cup of onions.

Cut 12 jumbo, black (or other types) olives lengthwise into quarters.

Shred mozzarella.

ASSEMBLY - - - - - - -
Once dough has risen, turn out on a lightly-floured surface and roll out to about 1/8 inch thickness (use the size of your baking container as the target - I use a 2.5 inch deep, 10 inch diameter, cast-iron skillet for this).

Fit dough into container, covering bottom and sides.

Cover dough with half of the mozzarella and then the reduced sauce. Add half of the remaining mozarella and then layer with bell pepper and onions. Top the peppers and onion with the remaining mozzarella. Add the artichokes and olives, topping with the shredded 3-cheese blend.

COOKING - - - - - - -

Pre-heat oven to 450 F and bake pizza for 10 minutes. Reduce heat to 400 F and bake for another 5-7 minutes (edges of crust should be golden brown).

Remove pie from oven and allow to rest for 5 minutes before slicing.

Makes 6 servings.

NOTE: the pie doesn't HAVE to be done deep-dish...if you do a flat pie, use a pan with more surface than a 10 inch diameter skillet; when I do a flat pie, I use a 16 inch diameter pizza pan.

Number of Servings: 6

Recipe submitted by SparkPeople user RICHARDHARRISON.






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