Deep Dish Pizza with Spinach and Prosciutto
- Prep Time 0:20
- Cook Time 0:28
- Estimated Cost $12.50
- 20 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.
- 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
- 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.
- 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.
- 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).
- 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.
- Let cool for 5 minutes, then cut into wedges and serve.