Lunch / Dinner
Sopressata & Fennel Deep-Dish Pizza with Cherry Peppers
If you want to get a debate going, ask people their preferred style of pizza. But ask anyone from Chicago and you know the answer — deep dish. Some say it’s more of a casserole encased in a buttery, flaky crust with layers of fillings. Regardless, it’s definitely big, bold, and hearty. If you want a meaty, spicy, saucy pie, this Sopressata & Fennel Deep-Dish Pizza is for you.
Ingredients
PRESS:
COMBINE:
Instructions
Preheat oven to 450° with a pizza stone on bottom rack. Coat a 10-inch cast-iron skillet with butter.
Press dough into a circular shape on a dry work surface, then roll it into a 12-inch circle, about ¼-inch thick.
Transfer dough to prepared skillet; press and tuck into the corners and up the sides. Dock the bottom and sides of dough with a fork.
Line dough with foil, being sure to expose edges of dough; fill with dried beans or pie weights.
Bake crust on pizza stone 5 minutes; lift out foil and beans. Continue baking crust on pizza stone 5 minutes more.
Combine cheeses, then sprinkle to cover crust; top with sopressata, sliced fennel, cherry peppers, 1 cup sauce, and Parmesan.
Bake pizza on stone until sauce is bubbly and cheese browns, covering crust with foil if overbrowning, 30 minutes. Let pizza rest 10 minutes; blot any excess oil from top. Top pizza with fennel fronds; serve with additional sauce.
After parbaking, gently tamp down the crust with the bottom of a measuring cup to deflate any dough bubbles.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 382
% Daily Value*
Total Fat 24g 36%
Saturated Fat 11g 55%
Cholesterol 53mg 17%
Sodium 888mg 37%
Carbs 26g 8%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.