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

Ingredient Substitutions

• Instead of Pizza Dough: Homemade pizza dough, pre‑made biscuit dough
• Instead of Heavy Whipping Cream: Half‑and‑half (will be thinner), Whole milk (not recommended)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Unsalted Butter: Olive oil (1 tbsp)
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Dried Basil: Fresh basil (1 tbsp, chopped)
• Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Shredded Mozzarella Cheese: Provolone, Cheddar (will change flavor)
• Instead of Cooked Chicken: Cooked turkey, Plant‑based chicken strips
• Instead of Marinated Artichoke Hearts: Canned artichoke hearts (drained), Fresh artichokes (cooked)
• Instead of Marinara Tomato Sauce: Crushed tomatoes with herbs
• Instead of Olive Oil Spray: Vegetable oil brushed with a pastry brush
• Instead of All‑Purpose Flour: Cornmeal

Equipment Needed

• Saucepan
• Whisk
• Garlic Press (optional)
• Rolling Pin
• Springform Pan (10‑inch)
• Mixing Bowl
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Simmering the Alfredo sauce without boiling to avoid curdling.
• Sealing the bottom and top crust edges to prevent leaks.
• Baking at the correct temperature and time for a golden crust.

Chef Tips from the Video

• Use a high‑quality shredded mozzarella for the best melt and browning.
• If you can’t find a springform pan, a deep‑dish pizza pan works, but be prepared for a slightly thicker crust.
• A pinch of nutmeg in the Alfredo sauce adds a subtle depth of flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until warmed through.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Alfredo sauce up to 24 hours ahead and refrigerate; reheat gently before assembling.
• Pre‑bake the bottom crust for 10 minutes before adding fillings to avoid sogginess (optional).
• Assemble the pizza, cover tightly, and refrigerate for up to 12 hours before baking.

Frequently Asked Questions