PAN INCLUDED (2 SERVINGS SHOWN)

Ingredients

• 1 8” Pie Pan
• 4 oz Roasted Red Peppers
• 5 oz Baby Spinach
• 9 oz Self-Rising Flour
• 8 oz Plain Greek Yogurt
• ⅓ cup Whole Milk Ricotta Cheese
• 6 oz Shredded Mozzarella
• 8 fl. oz. Pizza Sauce
• ¼ oz Grated Parmesan Cheese
• 1 tsp. Dried Oregano
• ½ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Wire-Mesh Strainer

2. 2

   Cook Within: Use reserved flour to lightly dust hands, rolling pin, and work surface to prevent sticking. Deep dish pizza has been a Chicago institution since it was first served at Pizzeria Uno in 1943.

3. 3

   Prepare Ingredients and Make Filling: and add 1 tsp. olive oil to hot pan. Add spinach and roasted red peppers. Cook, stirring often, until wilted, 2-3 minutes. Remove from burner and season with a pinch of salt and pepper. Allow to cool, place in a wire-mesh strainer or kitchen towel, and squeeze out liquid. Measure out ½ cup with 2 Tbsp. olive oil, all but 2 Tbsp. yogurt, and a pinch of Spread ricotta on dough. Top with ⅓ the mozzarella. Chicago deep dish pizzas are “upside- down” and have cheese on bottom and sauce on top. Place an even layer of filling on cheese and add remaining mozzarella. Top with pizza sauce and season with ½ tsp. salt and a pinch of pepper.

4. 4

   Mix dough until a loose, crumbly ball forms, 1-2: minutes Dough will be shaggy until kneaded. Lightly dust a clean work surface with reserved flour. Turn dough onto dusted surface and knead 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough should be slightly sticky. If it feels too wet, add some reserved flour. If it feels too dry and crumbly, add some reserved yogurt.

5. 5

   Bake the Pizza: any drips) and bake until crust is golden brown, 35-40 minutes. Remove from oven and cool 5 minutes. Cooling allows pizza to better hold together, making it easier to remove from pan.

6. 6

   Roll the Dough: Using a rolling pin or wine bottle, roll dough into a 13” circle about ¼” thick. Dust underneath dough with more flour as needed to prevent sticking. Carefully lift dough into pie pan and press against sides. Avoid stretching dough. Instead, lift excess dough from sides further down into pan. Trim overhanging dough.

7. 7

   Plate the Dish: Carefully remove pizza from pan with a spatula. You may have to bend or cut the disposable pan with scissors. Garnish with grated Parmesan, oregano, and red pepper flakes (to taste). recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. ½ cup is reserved for dusting work surface and remaining is used to make • Use all but 2 Tbsp. yogurt when making pizza dough.

8. 8

   Add more if mixture appears: long way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if the recipe before you start–we promise it will be time