Last fall, I shared the recipe for a Chicago-style pizza that Michael and I made in October. But since then, we’ve been to Chicago twice and had deep-dish pizza each time — and were inspired to make an even better Chicago-style deep dish pizza when we returned home. This delicious recipe that we made last weekend is the result of our endeavors. We found that the keys to delicious deep-dish pizza are a springform pan, lots of pizza dough, and two layers of cheese.
For this recipe, we used teriyaki-glazed pork roast, pineapple tidbits, and fresh red peppers as the base of our filling. However, we’ve also substituted a fresh spinach filling into the pizza with great success. You can add any ingredients you like, as long as you layer them in the same general order as described below. It’s really not hard to make, so give it a try and enjoy the taste of Chicago-style deep-dish pizza in your own home!
Chicago-style Hawaiian deep-dish pizza
By Jane and Michael’s Gourmet Extravaganza
- 2 recipes of Italian-style pizza dough
- 8 oz shredded or sliced Swiss or Provolone cheese, divided
- 12 oz teriyaki-roasted pork loin, cut into bite-sized pieces
- 1 can (24 oz) pineapple tidbits, drained
- 1/3 cup diced sweet red pepper
- 1/3 cup diced green pepper
- 1/2 of a red onion, diced
- 2 cloves garlic, minced
- 1/2 inch piece of fresh ginger, minced
- 1/4 cup bbq sauce
- 1 handful fresh cilantro, coarsely chopped
- 1+ cups pizza sauce
Press the pizza dough into a 10-inch nonstick springform pan, so that it goes up about 3 inches onto the sides of the pan. Cover the dough with half of the cheese, and then with your toppings (for this pizza, we used pork, pineapple, red and green peppers, onion, garlic, ginger, bbq sauce, and cilantro). Top with the remaining cheese, and then pour pizza sauce over the top until the cheese is completely covered.
Bake at 375 degrees for 35-40 minutes, or until the crust is golden and sauce is bubbly. Let cool at least 5 minutes before serving.