Easy Chicago-Style Deep Dish Pizza
This easy Chicago-style deep dish pizza is made with two uncooked pizza crusts, sliced cooked chicken, mozzarella, and a simple passata tomato sauce. Baked in a cast-iron pan, it has a thick pizza pie structure with a golden crust and rich sauce on top.
Ingredients
For the Crust
- 2 uncooked pizza crust divided
- 1 tablespoon melted butter
- 2 tablespoon semolina
For the Filling
- 500 g sliced cooked chicken
- 400 g shredded mozzarella cheese
For the Sauce
- 300 g tomato passata or tomato sauce
- 2 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dried oregano
- 2 tablespoon extra virgin olive oil
For Garnish
- 20 g grated Pecorino cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine 300 g tomato passata,2 tbsp tomato paste, ½ tsp salt, ¼ tsp black pepper, 1 tbsp dried oregano, and 2 tbsp extra virgin olive oil. Mix well and set aside.
- Grease a cast-iron pan with 1 tbsp melted butter and sprinkle 2 tbsp semolina over the base and sides.
- Place 1 Uncooked Pizza Crust into the pan, pressing it into the bottom and up the sides to form a deep crust.
- Add 500 g sliced cooked chicken evenly over the base, then cover with 400 g shredded mozzarella cheese.
- Place the second uncooked pizza crust over the top and press the edges together to seal. Trim any excess dough if needed.
- Pour the prepared sauce over the top and spread it evenly. Use a fork or knife to poke a few small holes in the top crust.
- Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 10 minutes, until golden and cooked through.
- Remove from the oven and let it rest for 10 minutes.
- Sprinkle with 20 g grated Pecorino cheese, slice, and serve.
Notes
Butter and Semolina the Pan Well: I like to coat the cast-iron pan with melted butter and semolina so the crust bakes with a golden, slightly crisp base.
Press the Dough Up the Sides: Push the first pizza crust firmly into the pan and up the sides, as I find this helps it hold the chicken and mozzarella better while baking.
Seal the Edges Carefully: I like to press the top and bottom crusts together well so the filling stays tucked inside as the pizza bakes.
Let It Rest Before Slicing: Let the pizza sit for 10 minutes after baking, as I find the layers settle better and the slices hold their shape.
Nutrition
Calories: 682kcal | Carbohydrates: 72g | Protein: 42g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 2509mg | Potassium: 639mg | Fiber: 3g | Sugar: 13g | Vitamin A: 823IU | Vitamin C: 6mg | Calcium: 406mg | Iron: 6mg
