Is there a healthy or at least healthier pizza that it worth the work. Yep, there is. I won’t call this “Chicago Deep Pan Pizza” since I eliminated that layer of cheese at the bottom of the pan that I associate with Chicago pizza.
The sauce and idea are in the 4-5 range, but the crust was 3 and will be changed next time and will republish. But taken as a whole. It’s still a 4.
I used Pizza Uno as my reference since we always go there when we are in Chicago and love the Classic deep dish. It is hard to get a handle on the fat and caloric content of their pizza. I think they are a bit sneaky, and you can find numbers, but the definition of serving seems elusive at best. A personal pizza has three servings in a 6-inch pie, and each serving is 770 calories and 55 grams of fat for a total of 2310/165.
Notes: The crust could have been better. It needs to be lighter although this crust was better than most commercial crusts. I will use less whole wheat and a touch more water and then let it rise some in the pan next time. A little oil will help the texture, and I suggest two tsp as a start. (not included in the above calculations). Also, a lot of Chicago recipes call for some corn meal, and I think I will experiment with dusting the pan with it.
Mix water and yeast and let set for a few minutes while mixing all other dough ingredients together in mixing bowl. Add water to flour and mix will with a wooden spoon or by hand (my favorite way). Form into ball and place covered in a warm spot to rise for 30-45 minutes.
Remove casing to sausage and brown over medium-high heat. Prep onion and pepper by dicing.
Mix all sauce ingredients in a large bowl. Add sausage. Add about 2/3 of the onion and pepper. Preheat oven to 425 convection.
On a lightly floured surface press out or roll out dough into a 13-14 inch round disk. Spray baking pan with PAM and now form the dough into the pan and crimp the edges as needed.
Put 1/2 the pepperoni into the bottom of the crust. Pour in the sauce mixture. First top with remaining onion, pepper, and pepperoni. Then top with Parmesan low fat mozzarella. Bake for 25 to 30 minutes.
Let set for a few minutes before serving.
July 16, 2016