Deep Dish Pepperoni Pizza with Chunky Tomato Sauce

My last night in Oklahoma I decided to make one of my families favorites, pizza! The result was a thick and delicious deep dish pepperoni pizza with one amazing sauce!

Ingredients (crust – makes 2 12″ crusts)

• 1/4 oz yeast
• 1 1/4 cups warm water
• 3 cups flour
• 1 tsp salt
• 1/2 cup cornmeal
• 1/4 cup olive oil

Start by combining the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.

Next, add the flour, salt, olive oil and cornmeal.

Mix well until a large ball forms.

Next, place onto a floured surface and knead for 5 minutes.

Now, place the ball back into a bowl covered in cooking spray.

Cover with plastic wrap and allow to rise for an hour.

Ok, don’t tell me that didn’t just amaze you!?  Every time, the fact that this little ball turns into this giant monster just baffles me!  It’s the little things in life people

Now it’s time to deflate the amazingness and form the dough in a cast iron skillet.

Now it’s time to take it back a couple notches. Remember that hour while you were waiting for the amazing dough transformation? Yes, that hour while you were sipping wine and relaxing?  Oh yeah, that one!  Lets throw a little sauce making in there as well!

Ingredients (sauce – makes app. 4 cups)

• 2 tbsp Garlic Enzo Olive Oil
• 4 cloves garlic (minced)
• 3 tomatoes (pureed in food processor or blender)
• 1 can (28 oz) peeled plum tomatoes (roughly chopped)
• 1 can (6 oz) tomato paste
• 1/4 cup red wine
• 2 tbsp fresh basil (chopped)
• 1 tsp dried parsley
• 1 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp salt

Start by heating the olive oil in a large skillet, then sauté the garlic for 1 minute in the oil.

Next add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.

Now it’s time to add in the spices!

Mix together and bring to a simmer.

Cover and cook on low for 20-25 minutes.

Let me tell you people, this sauce is a-m-a-z-i-n-g! The secret: red wine, obviously!  Doesn’t wine make everything better?

Now it’s time to prepare the toppings.  I went traditional with pepperoni, but added a kick with red peppers and the creamy goodness of fresh mozzarella.

Ingredients (toppings)

• 25 pepperoni slices
• 1/2 roasted red bell pepper (sliced)
• 8 oz fresh mozzarella
• 1/4 cup shredded parmesan

While the sauce is simmering and dough is rising place the pepperonis in a skillet to cook off some of the grease.

After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.

At this time, roast the bell pepper over an open flame on the stove or grill or place the bell pepper on a baking dish closest to the heat source in the oven at 450° for 20 minutes or until the outside skin is charred. Allow to cool then remove the blackened skin and cut into slices.

At this point we should be ready to put this baby together! Start by arranging the pepperonis on the crust.

Next add the red bell peppers.

Now top with slices of mozzarella cheese.

Add the parmesan cheese then smother this baby with that amazing sauce.

Yes, I added some additional shredded mozzarella, don’t judge me, my family loves cheese! You’re welcome to do the same, I won’t judge

Now pop this pie in the oven at 425° for 30 minutes or until the crust is golden brown and sauce is bubbling.

Love that fresh mozzarella peaking through screaming “eat me, eat me!”

Start slicing and…

chow down!!!

Click here for printer-friendly version: Chunky Tomato Pizza Sauce

♣ Vegetarian Option: Remove the pepperonis and throw on some additional red peppers for a delicious vegetarian pizza pie.

♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.