
Deep Dish Pizza with Ricotta and Olives
Ingredients (28)
- Dough:
- 3 1/4 Cups (16.25 ounces) unbleached all-purpose flour
- 1/2 Cup (2.75 ounces) semolina flour (original recipe uses yellow cornmeal)
- 1 1/2 Teaspoons salt
- 2 Teaspoons sugar
- 2 1/4 Teaspoons instant yeast
- 1 1/4 Cups water (10 ounces), at room temperature
- 7 Tablespoons unsalted butter, (3 melted, 4 softened)
- 1 Teaspoon olive oil for bread
- 4 Tablespoons olive oil for baking pans
- Sauce:
- 2 Tablespoons unsalted butter
- 1 medium onion, grated in grater
- 1/2 Teaspoon dried oregano
- 2 cloves garlic, minced
- Pinch of salt
- 1/4 Teaspoon crushed red pepper flakes (my addition)
- 1 (28 ounce) can crushed tomatoes
- 1/4 Teaspoon sugar
- 2 Tablespoons coarsely chopped fresh basil
- 1 Tablespoon olive oil
- Ground pepper to taste
- Toppings: (Remember this is enough for 2 pizzas):
- 1 pound whole milk mozzarella cheese, shredded
- 1/4 Cup grated Parmesan cheese
- 1/2 Cup kalamata olives, coarsely chopped (I really like olives. Original recipe is half this much.)
- 1/2 Cup ricotta cheese (same as olives)
- 1/2 Cup chopped arugula (optional. I left this out.)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Macheesmo