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Chicago Deep Dish Spinach & Garlic Pizza

Chicago Deep Dish Spinach & Garlic Pizza

Come and Get It! Faster than a trip to Chicago, or a refrigerated mail order package from Lou Malnati”s restaurant, make a delicious Deep Dish Pizza in your own Kitchen.

If you get recipe in advance of Ask Chef Mick- Garlic Lovers’ Spinach Pizza broadcast on Saturday 8/20, please set up some of these steps in advance.

Want Chef Mick’s personal help with a Private Cooking Lesson on Kittch? Send message to set it up.

Ingredients

Note: For Fully Homemade Version- Depending on your Dietary/Nutritional Choices, please Google Recipes for #GlutenFreePizzaDough #AllNaturalPizzaSauce or #NonDairyCheeses, etc…

Semi-Homemade Recipe (9” Inch Deep Dish serves 2-3)

12oz Pizza Dough ball or uncooked Prepared Crust roll

8oz Pizza or Marina Sauce (Organic OK)

10oz Fresh Mozzarella Cheese, Sliced or Knife Shredded (No Cheese Option OK)

2 lbs Fresh Spinach

1 Cup Sliced Onion

1/2 lb Fresh Thick Sliced Mushrooms (Canned and drained OK)

Fresh GARLIC- As much as you want. 1/2 Cup Chopped or Sliced. Do Not use Jarred or Prepared Garlic off shelf or you not get full authentic flavor.

4 Tbsp Dry Garlic Herb Blend (Or mix of Garlic, Onion and Oregano)

2 Tbsp Olive or Canola Oil

2 Tbsp Butter

1 Tbsp Balsamic Vinegar

Salt and Pepper

Flour and Cornmeal for Rolling

Preparation

Preheat Oven to 440

Spinach Mixture

1. Sautee Onion and 2/3 of Garlic in Olive Oil until Garlic browns and Onions soften (5-7 minutes)

2. Add Fresh Spinach in shifts, covering pan as it melts down

3. Stir in Mushrooms and Dry Seasonings

4. Once Spinach is wilted and Mushrooms softened, cut heat and add Balsamic Vinegar, Salt and Pepper to taste

5. Allow Mixture to cool off enough to squeeze out excess juice and place balls of mixture in separate bowl

Crust

1. Mix 1/4 cup Flour and Cornmeal equally on Rolling Table

2. Roll out Dough or cut Dough Roll enough to fit 9” inch Pizza Pan or Oven Safe Skillet with high vertical sides

[For No Cheese Pizza, follow directions and use ball of spare dough to roll out a thin 9” Inch sheet of dough to add on top of Spinach, underneath Sauce]

3. Butter Pan, then sprinkle in light amount of Flour/Cornmeal mixture

4. Carefully place Dough in Pan, with high sides level with rim

Assemble Evenly

1. Spread 2oz. of Pizza Sauce at bottom of Crust

2. Add 4oz layer of Cheese

3. Add Spinach Mixture on top of Cheese

4. Layer Remaining 6oz of Cheese on top of Spinach

5. Carefully spoon remaining 6oz Pizza Sauce on top of Cheese

6. Sprinkle remaining 1/3 of Garlic on top of Sauce

7. Bake in 440 Oven for 30-40 minutes, until crust is solid Brown

Serving

1. Allow Pizza to cool and solidify for 5-7 minutes

2. Use dull Butter Knife or Spatula to separate crust from sticking to side of Pan all around

3. With Spatula, gently lift bottom from Pan to detach Pizza all around

4. Once loosened, slide onto flat Serving Dish. Use Pizza Cutter to Slice into 4-6 sections

5. Enjoy!

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ASK CHEF MICK- GARLIC LOVERS' CHICAGO SPINACH PIZZA

World Premiere Final Cut- AMERICA’S BEST HOME RECIPES (Film Short)

Recipe for CHICAGO DEEP DISH SPINACH PIZZA

#AskChefMick everything you ever wanted to know about world famous #ChicagoDeepDishPizza. The Internet was just starting to boom in the year 2000, when Chef Mick opened his very first restaurant. Dream Pizza Chicago was originally on Venice Bl. in Culver City, then moved into the kitchen of still standing Gabe’s Bar on Sepulveda and National in Westwood, CA.

The restaurant was highly reviewed in the Beverly Hills Weekly and featured as a hot spot in Venice Magazine. It’s Menu was delivered to local studios with Deep Dish and Chicago Thin Crust pies appearing on “Once and Again” (ABC) . From there Chef Mick went on to appear (as himself) on Food Network, The Cooking Channel, Bravo Network, SpikeTV and BBQ RESCUES! on Youtube.

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