If you want to make entirely from scratch, please see my note: Deep Dish JoAnna style for a good dough recipe, otherwise, use prepared to save time:
Prepare pizza dough mix per package directions and fit into your pan. Chilled pizza dough works too...
CREAMY CHICKEN GARLIC PIZZA:
Sauce:
2 tbsp. butter or margarine
1 tbsp. minced garlic (can substitute garlic powder)
1 tbsp. all-purpose flour
3/4 c. half & half
1/3 c. Parmesan cheese (good if fresh)
1/4 c. parsley
In large saucepan, melt butter. Saute garlic over medium heat for 1 minute (until garlic tender). Remove from heat. Stir in flour, blend until smooth. Return to heat and gradually add half and half. Stir in cheese and parsley. Heat until sauce thickened and smooth.
Toppings:
1-2 chicken breasts, cooked and chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 small tomato, chopped
As much mozzarella as you like...
Lots of fresh basil and parsley
Put sauce on the pizza dough and evenly put the rest of the ingredients on top. I tend to put cheese on both the top and bottom of the ingredients then sprinkle basil and parsley on top.
Cook at 425 degrees for about 12-15 minutes.
THIS IS AN ENTIRELY HOMEMADE RECIPE FOR A GREAT PIZZA PIE. YOU CAN SUBSTITUTE PACKAGED PIZZA CRUST AND PIZZA SAUCE, BUT.....IT WON'T TASTE AS GOOD <3JLH
DOUGH:
3-3 1/2 c. all-purpose flour
1 pkg. active dry yeast, fast rising
3/4 tsp. salt
1 1/4 c. hot water
2 tsp. honey
1 tbsp. olive oil
a little bit of cornmeal for the pan
1. In large bowl (use electric mixer if available) add 2 1/2 cups flour, yeast and salt. Stir to blend thoroughly. In small bowl combine HOT water, honey and oil until blended.
2. Add water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 more flour to make soft dough.
3. Turn dough out onto floured board or pastry cloth. Knead until dough is smooth and and small bubbles form just under surface (8-10 minutes), adding just enough flour (up to 1/2 cup) to prevent dough from being sticky.
4. Turn dough into a greased bowl. Cover with plastic wrap and a towel and let rise in a warm place until doubled in bulk (30-40 minutes).Put dough onto a lightly floured surface, punch dough down, cover with inverted bowl and let rest 10 minutes.
5. Roll dough out and place in greased, deep dish pizza pan or a metal Large Pie Pan (I find that if you lightly sprinkle some cornmeal on the bottom it keeps dough from sticking and browns the bottom nicely). Stretch dough to fit pan.
TOPPINGS:
Sauce:
1 sm. onion
1/2 clove garlic
28 oz. can crushed tomatoes
1/4 c. olive oil
1 tbsp. Parmesan cheese
1 tsp. oregano
1 tsp. basil
1 bay leaf (take out before using sauce)
Pinch of pepper
Salt to taste
2 tbsp. sugar
Toppings: (feel free to use your own)
Pepperoni
Ground, cooked beef
1 onion, chopped
1 bell pepper, chopped
1 cup mushrooms, sliced
Mozzarella cheese (or a cheese blend of monterrey/cheddar, etc)
Dice onions and garlic, fry lightly in oil. Season with oregano, basil and pepper. Stir in tomatoes, Parmesan cheese, salt and sugar. Let simmer on low for about 20-25 minutes (or until sauce is thick).
Place mozzarella slices on the bottom, then cover with meat and vegetables, sauce, and another layer of meat and vegetables. I always like the pepperoni to be on top so it cooks well. Cover with shredded mozzarella then put a little bit of sauce (spoonfuls) over the cheese topping and bake at 450 degrees for 25-30 minutes or until cheese is nicely brown and bubbly.
This is NOT Diet Food and I hope I didn't leave anything out!!! <3JLH
