Deep-Dish Pizza

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Deep-Dish Pizza

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Published prior to 2008

Our thanks to Irma Reed of Peak's Island, Maine for this crust recipe. Irma says it came originally from a friend's grandmother, a Finnish woman who never learned English but communicated quite well through her baking.

Pastry
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
3/4 cup (4 3/4 ounces) vegetable shortening or 3/4 cup (6 ounces) lard
1 large egg
1 tablespoon vinegar
2 to 3 tablespoons water

The Pastry: In a medium-sized mixing bowl, whisk together the flour and salt, then cut in the shortening. In a separate bowl, or in a measuring cup, whisk together the egg, vinegar and 2 tablespoons of water, and sprinkle this over the dry ingredients while fluffing with a fork. Mix just until the dough comes together, adding the last tablespoon of water if needed.

Divide the dough into two pieces, making one piece slightly larger than the other, wrap the pieces well, and chill them in the refrigerator till you're ready to assemble the pie.

    Filling
    5 large eggs
    1 15-ounce container (1 3/4 cups) ricotta cheese
    2 tablespoons (about 1/2 ounce) chopped onion
    1 cup (3 ounces) grated Parmesan cheese
    1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 tablespoons (7/8 ounce) olive oil
    2 large cloves (about 1/4 ounce) garlic, crushed
    1 can (14 ounces) diced tomatoes
    1 can (6 ounces) tomato paste
    1/4 teaspoon dried marjoram*
    1/2 teaspoon dried oregano*
    2/3 cup (3 1/2 ounces) sliced ripe black olives (optional)
    2 cups (8 ounces) shredded mozzarella cheese
    1 large roasted red pepper, diced, or 1 diced green pepper (about 6 ounces raw, 1 cup diced)
*Or substitute 1 teaspoon Pizza Lovers' Seasoning for the marjoram and oregano.

In a medium-sized mixing bowl, beat the eggs till they're frothy, then stir in the ricotta, onion, Parmesan, parsley, salt and pepper. Set the mixture aside.

In a medium-sized skillet set over medium heat, heat the olive oil, then add the crushed garlic and saute until golden. Stir in the diced tomatoes, tomato paste, and herbs. Bring the mixture to a boil and simmer for 5 to 10 minutes, until it's reduced and thickened. Stir in the olives, if you're using them, then remove from the heat.

Assembly: Use slightly more than half of the pastry for the bottom crust. Roll the pastry to fit a 10-inch deep dish pie pan, a 10-inch cast iron skillet or a 10-inch springform pan; you should roll it till it's about 14 or 15 inches in diameter. Fit the crust into the pan, leaving some hanging over the edge.

Spread half of the ricotta mixture over the bottom. Top with half of the mozzarella cheese, then half of the tomato mixture and half of the peppers. Repeat the layers. Roll out the top crust, place it atop the filling, and seal and crimp the edges. Cut vents in the top.

Bake the pie in a preheated 425°F oven for 35 to 40 minutes, until it's golden brown. Remove it from the oven, and let it rest for 30 minutes before cutting and serving. If you cut it as soon as it's out of the oven, the filling will ooze out in a spectacular lava-like flow. Yield: 1 pie, 10 servings.

Nutrition information per serving (1/10th of pie, 232g): 501 cal, 34g fat, 20g protein, 29g complex carbohydrates, 3g dietary fiber, 164mg cholesterol, 821mg sodium, 421mg potassium, 275RE vitamin A, 29mg vitamin C, 3mg iron, 388mg calcium, 329mg phosphorus.

This recipe reprinted from The Baking Sheet (Vol. XII, No. 2, Winter 2001 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue, P.O. Box 876, Norwich, Vermont 05055.


Deep-Dish Spinach Pie

While not as flaky and tender as a pastry crust, this yeast-dough version is quite a bit more reasonable in the fat department. In addition, we've lightened the filling quite a bit. Many of us here at King Arthur are on diets, at least sporadically, and while this is by no means a low-fat dish, it's certainly slimmer than the previous recipe.

For best flavor, make the dough for the crust at least 12 hours, and up to 24 hours, before assembling the pizza. A long, slow, refrigerator rise gives all of the flavor elements time to develop to their fullest.
    Dough
    1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
    1 cup (5 1/4 ounces) semolina flour
    2 tablespoons (1/2 ounce) Lora Brody Dough Relaxer(tm) (optional, but very helpful)
    1 tablespoon Pizza Dough Flavor (optional but tasty)
    1 teaspoon salt
    1 teaspoon instant yeast
    2 tablespoons (7/8 ounce) olive oil
    1 cup (8 ounces) water

    Filling
    4 large eggs
    1 container (15 ounces, 1 3/4 cups) low-fat ricotta cheese
    2 tablespoons (about 1/2 ounce) chopped onion
    1 cup (3 ounces) grated Parmesan cheese
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1 tablespoon olive oil
    3 large cloves garlic (about 1/4 ounce), peeled and crushed
    1 large roasted red pepper, well drained and diced, or 1 diced green pepper (about 6 ounces raw, 1 cup diced), sauteed
    10-ounce bag fresh spinach or 16-ounce box frozen spinach, thawed and squeezed dry
    1 can (14 ounces) diced tomatoes
    1 can (6 ounces) tomato paste
    1/4 teaspoon dried marjoram*
    1/2 teaspoon dried oregano*
    2 cups (8 ounces) grated mozzarella cheese
    3/4 cup chopped artichoke hearts (about 4 ounces, drained)
*Or substitute 1 teaspoon Pizza Lovers' Seasoning.

Manual/Mixer Method: Whisk together all of the dough ingredients. Mix and then knead to form a slightly sticky dough. Continue to knead until the dough becomes smooth and shiny. Try not to add any extra flour as you knead, or the crust may be dry. Place the dough into a greased bowl, turn to coat, and cover. Place it in a warm spot to rise for 1 hour, then refrigerate it for 12 hours, or up to 24 hours.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be smooth and elastic. Allow the machine to complete its cycle, then gently deflate the dough, and place it in a lightly greased bowl and cover it (or place it in a lightly greased gallon-size plastic bag, and tie the bag closed at the very top). Refrigerate the dough for 12 or up to 24 hours.

Filling: Beat the eggs, then stir in the ricotta, onion, Parmesan cheese, and salt and pepper. Set aside. Heat the olive oil, add the crushed garlic and diced pepper, and saute until golden. Add the spinach and saute until it wilts and some of the liquid evaporates. Remove the vegetables from the pan and place them in a colander to drain off their excess liquid.

Place the diced tomatoes, tomato paste, and seasonings in the pan. Bring the mixture to a boil and simmer for 5 to 10 minutes, until it's reduced and thickened. Remove it from the heat and cool.

Assembly: Roll the dough to generously fit a 10-inch deep-dish pie plate, 10-inch cast iron skillet (with heatproof handle), or a 10-inch springform pan. The dough round should be at least 18 inches in diameter. Fit it into the pan with some hanging over the edge. Spread half of the ricotta mixture over the bottom. Top with half of the spinach, then half of the tomato sauce, then sprinkle with half the mozzarella cheese.

Drain the artichoke hearts and layer them over the cheese. Repeat the layers of ricotta, spinach, tomato sauce and cheese. Fold the overhang toward the middle, leaving a small open space in the center. Bake the pizza in a preheated 425°F oven for 35 to 40 minutes, until it's well browned. Let it stand for 30 minutes before serving. Yield: 1 pie, about 10 servings.

Nutrition information per serving (1/10 of pie, 262g): 351 cal, 15g fat, 22g protein, 33g complex carbohydrates, 4g dietary fiber, 116mg cholesterol, 912mg sodium, 651mg potassium, 451RE vitamin A, 37mg vitamin C, 4mg iron, 474mg calcium, 363mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 2, Winter 2001 issue.