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Recipes:
Pizzas
July 19, 2012

Taylor Street Deep Dish Pie

Recipes:  
Pizzas
July 19, 2012

Taylor Street Deep Dish Pie

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Taylor Street Deep Dish Pie
Author: 
Recipe type: Pizza
Serves: 12" pizza
 
The Windy City's favorite!
Ingredients
  • 1 14-inch Round pizza dough
  • 1 cup Grande Ricotta Tenera®, Sopraffina®, or Dolce
  • 3 cups Grande 50/50 cheese blend, shredded
  • 1 cup Yellow onion, julienned
  • 1 cup Sliced black olives(optional)
  • 1 cup Chopped spinach
  • 1 Tbsp. Fresh minced basil
  • ½ tsp. Chili flakes
  • 1½ cups Prepared pizza sauce
  • ¼ cup Grated Grande Romano cheese
  • Dried oregano, as needed
  • Fresh minced Italian parsley
Instructions
  1. A thick, hand-formed crust layered with fresh Grande Ricotta, chili flakes, onions, spinach, simmered pizza sauce and Grande 50/50 shredded cheese blend.
  2. Hearty and delicious, this is a pie that customers will pay a premium for.
  3. Method Fit crust into oiled 12-inch deep-dish pizza pan.
  4. Let rise at room temperature for 1½ to 2 hours or until dough springs back when touched.
  5. Spread Ricotta and half of 50/50 cheese blend evenly over crust.
  6. Arrange sliced vegetables, basil and chili flakes over cheese and sprinkle remaining 50/50 cheese blend over toppings.
  7. Spread pizza sauce evenly over cheese.
  8. Sprinkle Romano cheese over sauce.
  9. Bake in a preheated pizza oven at 500°F for 55 to 60 minutes or until crust is brown and cheese is bubbling.
  10. Remove from oven.
  11. Remove from pan and slice into wedges.
  12. Sprinkle with oregano and parsley.
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