BrokeAss Gourmet

BrokeAss Gourmet

Deep Dish Pizza with Spinach and Prosciutto

  • Prep Time 0:20
  • Cook Time 0:28
  • Estimated Cost $12.50
  • 8 Comments

I discovered deep dish pizza later in life. Until a couple of years ago, I believed that the only kind of pizza worth eating was the crisp, lightly-topped thin-crust variety, of which I am so fond. Boy, was I wrong.

Deep dish pizza is a totally different animal. With a thick-yet-crisp cornmeal-coated crust and an almost lasagna-like center, it must be eaten with a knife and fork. Also, the oil called for the pan is imperative—the bottom of the crust essentially fries in the hot oven, yielding a sturdy base for the cheesy, juicy toppings.

Please note that it is nearly impossible to look sexy while eating deep dish pizza. Eat this with someone who likes you already.

Ingredients

  • 1/8 cup extra virgin olive oil Pantry
  • flour for rolling Pantry
  • 1 recipe pizza dough $1.50
  • 3 tbsp cornmeal $2 for 10 oz.
  • 2/3 cup marinara sauce $2.50 for a 16-oz. jar
  • 1 cup shredded mozzarella cheese $3 for 8 oz.
  • 3 slices prosciutto, cut into 2" pieces $2
  • 2 cups fresh spinach leaves $1
  • 1/4 red onion, chopped $0.50
  • salt and pepper to taste Pantry

Recipe Serves 3-4

Directions

  1. Heat oven to 450 degrees F. Pour the oil into an 8" cast iron or oven-proof heavy-bottomed pan. Swirl the oil around to ensure the entire bottom and edges of the pan are coated.
  2. On a floured surface, use your hands to pat the dough into a 10" circle. Sprinkle the cornmeal over the top of the dough and gently press down to adhere the cornmeal to the dough. Carefully transfer the pizza dough, cornmeal-side-down, to the prepared pan. Press the dough into the contours of the pan.
  3. Spoon the sauce over the dough. Top with the cheese, prosciutto, spinach and onion. Top with salt and pepper to taste (easy on the salt--the prosciutto is very salty).
  4. Bake for 26-28 minutes or until the crust is very crisp and begins to come away from the edges. The cheese should be melted and bubbly.
  5. Let cool for 5 minutes, then cut into wedges and serve.

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What They're Saying

Kristina @ spabettie, on Nov 3, 03:54 PM, wrote:

Mmm, you had me at spinach and prosciutto… ;) oh, wait, and pizza !

looks delicious!

Kristen, on Nov 4, 06:01 PM, wrote:

You’re on a roll!! This looks wonderful!!

Carrie, on Nov 11, 02:20 PM, wrote:

Delicious and easy! I had no idea it would be so fun and easy to make deep dish pizza in my cast iron skillet. Now I will start experimenting with other toppings. Almost as good as Zachary’s!!!

judi togel, on Oct 8, 08:03 PM, wrote:

looks yummy

situs judi poker, on Nov 20, 04:24 PM, wrote:

you had me at spinach and prosciutto

Irmina, on Apr 25, 09:54 PM, wrote:

Amazing! These look so good, I can’t wait to make them.