Don’t live in Chicago but craving deep dish pizza? No problem! In this recipe, I’ll show you how to make homemade Chicago-style deep dish pizza with spinach from scratch! The dough is easy to prepare and the filling can be made of your favorite pizza toppings.
761 kcal/serving PHOTOS NOTES & TIPS Pan. Use a 9 inch diameter round baking pan with high sides. You may use a cake pan, but usually cake pans have low sides about 1.5 inches tall and that’s too low for a deep dish pizza. I recommend using any round 9 inch baking pan that is at least 3 inches tall. Personally, I used a springform pan, which was perfect for this pizza. Nonstick is good, but you don’t have to worry about the pizza sticking to the pan. As the pizza bakes, it will shrink a bit from the sides and it does not stick to the bottom. It’s easy and effortless to slide out the pizza, and even more so if you use a springform pan. If you want to double the recipe, you can use two 9 inch pans or one 14 inch pan.
Dough. I adapted a pizza crust recipe from King Arthur Flour. The dough is simple to prepare and quite easy to handle with your hands. The hardest part is stretching it out in a large circle. You’ll want a large flat surface like a baking mat, and a rolling pin will be helpful to flatten out the dough. It’s really important to make sure that your dough is flattened out in a circle large enough to fill the bottom and up the sides of your baking pan. The dough should be stretched out enough to go ALL THE WAY UP the sides of the pan (about 3 inches high) so that it can hold all of the pizza’s contents and truly be deep dish. For a healthier dough option, check out the almond flour dough used in low carb pizza.
Chicago Style Stuffed Spinach Pizza Recipe
Filling. In this recipe, I use mozzarella cheese, crushed tomatoes, sautéed spinach, and some seasonings. Regarding the tomatoes, make sure you use a can of crushed tomatoes and not diced tomatoes as it makes a big difference in the texture. Also, you’ll want to do a quick drain of the crushed tomatoes beforehand (about 10 minutes in a colander). For the spinach, you can use that if you’re a spinach lover like me or replace it with your favorite pizza topping. Great ideas include artichokes, mushrooms, and sausage if you want some meat. The only requirement is that you need to lightly sauté the veggies beforehand to remove any liquid. Otherwise you’ll end up with a watery pizza. For my seasonings, I used garlic powder, oregano, basil, and a little bit of salt. Feel free to use whatever herbs you have! This is your pizza and you should customize it to your liking.
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.One of the best things about having lived in Chicago for fifteen years was being introduced to Chicago pizza. Be it deep dish or stuffed it is not easily forgotten. It’s a pizza with substance, an eat me with a knife and fork kind of pizza, a pizza you will have to sit down and savor, not grab me and run type of pizza. And there’s something to be said for that!
There was a place called Edwardo’s in Evanston which borders Chicago where I first tasted Chicago Style Stuffed Pizza. As I recall there were always fresh basil plants growing under lights in the front of the restaurant, which I thought was really cool, and a bit unusal for the time.
Chicago Style Deep Dish Pizza With Spinach And Mushrooms
Although the stuffed pizzas came with all kinds of fillings including pepperoni and sausage, the stuffed spinach pizza was their signature pizza.
I believe Edwardo’s has several locations today in the Chicago area, but no longer in Evanston. This recipe for Chicago Style Stuffed Spinach Pizza comes from The Chicago Tribune Cookbook. It is a compilation of more than 600 of the very best recipes that have appeared in
As an aside I just want to say that the Tribune’s Food Guide at that time was phenomenal! With two young boys I may not have always had time to read the paper, but I always found time to sit down and study the Thursday food guide. To this day my recipe box, and I'm talking huge storage box, not small recipe file, is filled with clippings from recipes I cut from that weekly Food Guide. One of my biggest disappointments after having moved to the DC area was, and still is, the skimpy Food Guide of The Washington Post!
Chicago Style Deep Dish Pizza Recipe • The Curious Chickpea
But, you won’t find this recipe disappointing. One of the changes I made is to use fresh spinach instead of frozen called for in this recipe. I’m pretty sure Edwardo’s does, too!
1. For crust, dissolve sugar and yeast in water in large bowl; let stand until bubbly. Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms. Knead on lightly floured surface until smooth and elastic.
2. For sauce, heat 2 tablespoons oil in large saucepan over medium-high heat; add garlic, cook 2 minutes. Stir in tomatoes, oregano, 1 and ½ teaspoons basil, ¼ teaspoon salt. and pepper. Simmer until very thick, 30 minutes.
Deep Dish Stuffed Spinach Pizza
If using fresh spinach, heat olive oil in large skillet. Add spinach, garlic, crushed red pepper, salt and pepper. Cook over high, stirring frequently just until spinach wilts and most of excess liquid has evaporated. Drain in colander and set aside.
4. Heat oven to 450 degrees. Punch dough down. Let rest 10 minutes. On a lightly floured surface roll 2/3 of the dough into 16-inch circle. Fit into lightly oiled 12-inch pizza pan (at least 2 inches deep); let sides overhang.
5. Put spinach mixture into center of dough and smooth evenly over surface. Roll remaining dough on lightly floured surface to 12-inch circle. Put over filling. Crimp edges; cut excess dough at edges so dough is level with top crust. Pour sauce over dough to cover. Bake until dough is golden, 20 to 40 minutes. Let stand at least 10 minutes before serving.
Spinach And Pepperoni Stuffed Deep Dish Pizza Recipe
But, you won’t find this recipe disappointing. One of the changes I made is to use fresh spinach instead of frozen called for in this recipe. I’m pretty sure Edwardo’s does, too!
1. For crust, dissolve sugar and yeast in water in large bowl; let stand until bubbly. Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms. Knead on lightly floured surface until smooth and elastic.
2. For sauce, heat 2 tablespoons oil in large saucepan over medium-high heat; add garlic, cook 2 minutes. Stir in tomatoes, oregano, 1 and ½ teaspoons basil, ¼ teaspoon salt. and pepper. Simmer until very thick, 30 minutes.
Deep Dish Stuffed Spinach Pizza
If using fresh spinach, heat olive oil in large skillet. Add spinach, garlic, crushed red pepper, salt and pepper. Cook over high, stirring frequently just until spinach wilts and most of excess liquid has evaporated. Drain in colander and set aside.
4. Heat oven to 450 degrees. Punch dough down. Let rest 10 minutes. On a lightly floured surface roll 2/3 of the dough into 16-inch circle. Fit into lightly oiled 12-inch pizza pan (at least 2 inches deep); let sides overhang.
5. Put spinach mixture into center of dough and smooth evenly over surface. Roll remaining dough on lightly floured surface to 12-inch circle. Put over filling. Crimp edges; cut excess dough at edges so dough is level with top crust. Pour sauce over dough to cover. Bake until dough is golden, 20 to 40 minutes. Let stand at least 10 minutes before serving.
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