Deep Dish Pizza

If you're from Chicago like I am, you are most likely a pizza snob.  We like our thin crust pizzas cut into squares and our deep dish pizzas cut into traditional triangles.  We know that our Chicago style pizza is the best. When we travel, we try other pizzas (I think) just to prove we're right.  I know that my favorite pizzas are deep dish from Chicago.  Giordano's happens to be my personal favorite.  You can take a look at their website:  http://www.giordanos.com/. 

That being said, I know that most people like the pizza in their hometown simply because it's familiar.  Chicago is no exception.

Traditional pizza is just sooo bad for you.  It's salty and greasy and sooo yummy.  I found a way to make deep dish pizza better for you.  It might not be great for you, but we all need a little indulgence once in a while.  This pizza recipe makes me feel much better about indulging.  This pizza is heavy on the meat and light on the cheese.  It uses a homemade low sodium sauce instead of the high sodium stuff from a jar.

I must say, that this recipe is quite a bit of work.  Personally, I think it's well worth the effort.  Give it a try.

LOW SODIUM PIZZA SAUCE

Ingredients:
6 oz can low sodium tomato paste
8 oz low sodium tomato sauce
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried, minced onion
1 packet sodium free chicken or beef broth
1 teaspoon sugar
2 - 3 tablespoons vinegar
1/2 teaspoon garlic powder

Preparation:
Combine ingredients in saucepan over low heat and simmer 20 minutes.
(You may prepare this the night before making the pizza.  You may also make large batches and freeze single use sizes in Ziploc bags to use later.)

DEEP DISH PIZZA

Ingredients:

Filling:
8 oz sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green peppers
1 clove garlic, minced
1 teaspoon Italian Seasoning
1/8 teaspoon crushed anise
1 teaspoon garlic powder
 a few dashes of paprika and black pepper
Low sodium pizza sauce (see above recipe)
 1 - 2 cups shredded mozzarella cheese
1/2 pound ground beef

Crust:
1/3 cup plus 1 tablespoon cornmeal
1-1/2 cups flour
2 teaspoons dry yeast
1 tablespoon sugar
2/3 cup very warm water
1/4 cup olive oil

Preparation:
Preheat oven to 425 degrees.  In skillet, heat onions, peppers, and meat until no longer pink and drain.  Add mushrooms and seasonings.  Add 1/2 cup pizza sauce and mix well; set aside.  Spray bottom of deep dish pan (I use the Pampered Chef Deep Dish Baker) with cooking spray.  Then sprinkle bottom of pan with tablespoon of cornmeal. 

In bowl, combine flour, cornmeal, yeast, and sugar.  Add water and oil and mix until ball forms.  Knead dough on floured surface about 3 minutes.  (I actually skip this step.)  Place dough in pan and press onto bottom and sides of pan.  Sprinkle a layer of cheese on the crust; top with meat mixture, another layer of cheese,

and rest of pizza sauce. 

Bake 30 minutes.  Yield 6 servings.