This unique twist on Chicago-style pizza features a soft, yeasted crust brushed with a savory soy sauce and Italian herb mixture. Unlike traditional deep-dish, this recipe layers sliced mushrooms, tomatoes, and green peppers over a bed of mozzarella cheese for a fresh, vegetable-forward experience. The dough is simple to make with basic pantry staples, rising quickly to create a tender base. It offers a satisfying crunch from the baked crust and a burst of umami flavor from the soy glaze. Perfect for a cozy weeknight dinner or a casual gathering with friends, this pizza is easy to customize. Serve it hot, straight from the oven, for the best texture and flavor.
Chicago-Style Pizza
Description
This unique twist on Chicago-style pizza features a soft, yeasted crust brushed with a savory soy sauce and Italian herb mixture. Unlike traditional deep-dish, this recipe layers sliced mushrooms, tomatoes, and green peppers over a bed of mozzarella cheese for a fresh, vegetable-forward experience. The dough is simple to make with basic pantry staples, rising quickly to create a tender base. It offers a satisfying crunch from the baked crust and a burst of umami flavor from the soy glaze. Perfect for a cozy weeknight dinner or a casual gathering with friends, this pizza is easy to customize. Serve it hot, straight from the oven, for the best texture and flavor.Ingredients
Directions
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Combine flour, yeast, and salt in a large mixing bowl.
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Stir in warm water and olive oil until a soft dough ball forms.
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Turn dough out onto a lightly floured surface and knead for 1 minute until smooth.
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Place dough in a lightly greased bowl, cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in size.
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Meanwhile, combine soy sauce, dried Italian herbs, and pressed garlic clove in a small bowl; set aside.
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Prepare toppings: slice 1/4 lb mushrooms, cut 2 medium tomatoes into thin wedges, and slice 1 small green bell pepper.
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Punch down risen dough and divide into 6 equal pieces.
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Roll out each piece into a circle about 5 inches in diameter on lightly oiled baking sheets.
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Build up the edges of each dough circle slightly to form a crust.
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Brush each crust with half of the soy sauce mixture.
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Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bases.
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Divide the sliced mushrooms, tomatoes, and green peppers evenly among the pizzas.
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Brush the vegetables with the remaining soy sauce mixture.
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Top with the remaining 1/2 cup of shredded mozzarella cheese.
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Bake in a preheated 450 F (232&# 194;°C). oven for 15 to 20 minutes, or until the crust is golden brown and cheese is bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 911.3kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 13.5g68%
- Cholesterol 63.9mg22%
- Sodium 1954.6mg82%
- Total Carbohydrate 133.5g45%
- Dietary Fiber 5.6g23%
- Sugars 1.6g
- Protein 38.7g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
