Deep Pan Chicago-Style Pizza

Deep Pan Chicago-Style Pizza

Deep Pan Chicago-Style Pizza

Deep Pan Chicago-Style Pizza

Deep Pan Chicago-Style Pizza

Course Pizza

Ingredients
  

  • 250 g fresh pizza dough ball
  • 250 ml tomato passata or pizza sauce
  • 4 bocconcini cheese, sliced
  • cup precooked toppings (e.g.mince, roasted vegetables,pepperoni)
  • 100 g grated pizza cheese
  • ¼ cup fresh basil leaves

Instructions
 

  • Remove dough ball from pack, dust in flour andplace on bench at ambient temperature for atleast1 hour. Keep covered to prevent dryiningout.
  • Stretch dough and mould into deep pan topreferred thickness and size, ensuring you pushit up the sides of the pan to form the crust.
  • Turn on the grill and set to 200°C.
  • Cover the bottom of the crust with passata, addbocconcini then scatter desired precookedtoppings.
  • Top with pizza cheese
  • Close top and bake for 25 minutes or until thedough is puffed and golden around the edges,and the cheese is bubbling. Rest for 5 minutesbefore serving topped with basil.
Keyword cuisinart, Deep Pan Chicago-Style Pizza
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