EASY HOMEMADE DEEP DISH PIZZA RECIPE

Ingredients

• 2 lb Pizza Dough (store‑bought refrigerated pizza dough, divided into two equal pieces)
• 1.5 cup Heavy Whipping Cream (full‑fat for a rich Alfredo sauce)
• 2 clove Garlic (minced or pressed)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 0.5 tsp Red Pepper Flakes
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 2 cup Shredded Mozzarella Cheese (divided: half for bottom, half for top)
• 2 cup Cooked Chicken (shredded; can use rotisserie, deli roasted, or grilled chicken)
• 1 cup Marinated Artichoke Hearts (drained and roughly chopped)
• 1 cup Marinara Tomato Sauce (store‑bought or homemade)
• 1 spray Olive Oil Spray (for greasing the springform pan)
• 2 tbsp All‑Purpose Flour (for dusting work surface)

Instructions

1. Make the Alfredo Sauce

   In a saucepan over medium heat, combine the heavy whipping cream and butter. Warm for 2‑3 minutes, then add the minced garlic and stir until fragrant, about 30 seconds. Add dried oregano, dried basil, red pepper flakes, salt, and black pepper. Reduce heat to low and let the sauce simmer gently, stirring occasionally, until it thickens slightly, about 8‑10 minutes.

   Time: PT12M

   Temperature: medium heat

2. Prepare the Work Surface and Pan

   Spray the 10‑inch springform pan with olive oil spray. Lightly dust the countertop with all‑purpose flour.

   Time: PT2M

3. Roll Out the Bottom Crust

   Take one half of the pizza dough, shape it into a ball, and roll it on the floured surface to a circle about 12‑inch diameter, about ¼‑inch thick. Gently lift the dough and drape it into the springform pan, pressing it into the bottom and up the sides, leaving about ½‑inch overhang. Trim excess dough with a knife.

   Time: PT8M

4. Layer the Bottom with Mozzarella

   Evenly sprinkle 1 cup of shredded mozzarella over the bottom crust. This creates a barrier that prevents the sauce from soaking through the dough.

   Time: PT2M

5. Add Marinara Sauce

   Spread the marinara tomato sauce (about 1 cup) over the mozzarella layer, leaving a small border around the edge.

   Time: PT2M

6. Add Chicken and Artichokes

   Evenly distribute the shredded chicken and chopped marinated artichoke hearts over the marinara. Mix gently to combine.

   Time: PT4M

7. Pour the Alfredo Sauce

   Spoon the prepared Alfredo sauce over the chicken‑artichoke mixture, spreading it to cover the filling but leaving a thin border.

   Time: PT3M

8. Add a Second Mozzarella Layer

   Sprinkle the remaining 1 cup shredded mozzarella over the top of the sauce.

   Time: PT2M

9. Roll Out the Top Crust

   Roll the second half of the dough into a circle slightly larger than the pan (about 13‑inch). Gently lay it over the filling, pressing the edges down to seal with the bottom crust. Trim any excess dough and fold the overhang under to create a neat edge.

   Time: PT10M

10. Final Toppings

    Brush a thin layer of the remaining Alfredo sauce over the top crust and sprinkle a final handful of mozzarella for extra browning.

    Time: PT2M

11. Bake the Pizza

    Place the springform pan on a baking sheet and bake in a pre‑heated oven at 425°F (220°C) for 45‑60 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned.

    Time: PT55M

    Temperature: 425°F

12. Rest and Serve

    Remove the pizza from the oven, let it rest in the pan for 10 minutes to set, then release the springform sides and transfer to a cutting board. Slice into 6 wedges and serve hot.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g