Deep Dish Pan Pizza
Now more than ever I have discovered that strategy and organization are key to having a healthy, nutritious and homemade dinner. On my day off I spend an afternoon on meal prep and my freezer is pivotal to my planning success! In this pizza recipe, I had prepared the dough according to my recipe here and then froze it after it had risen for an hour. The day I made the pizza I simply took the dough out of the freezer and left it to thaw while I was at work. The dough was good to go when I was!
Serves 4 to 6
1 tbsp extra virgin olive oil
1 Batch of my (whole wheat) Pizza dough
1 Cup passata (strained or crushed tomatoes)
200 g part skim mozzarella cheese, grated
227 g cremini mushrooms, sliced
1 Small tomato, sliced
½ A large green pepper, sliced
6 Small bocconcini balls, halved
2 Strips crisp bacon, crumbled
1 tsp dried oregano
Spread the olive oil evenly onto a deep baking sheet (mine is 1 inch deep)
Roll the dough out and lay it on the baking sheet, pierce the dough with a fork to ensure you don’t get huge air bubbles.
Let the dough rest and rise on pan for 15 minutes and then preheat your oven to 425.
After the dough has rested and your oven is at 425, place the pizza in the oven and bake for 11 minutes.
Pour the tomato sauce (passata) onto the dough evenly and season with salt and pepper.
Top evenly with the cheese and then lay the mushrooms, tomato slices and green pepper slices evenly over the cheese; again lightly season with salt and pepper.
Place the bocconcini slices evenly across the top of the pizza.
Sprinkle the bacon crumbles and oregano over the top, again evenly.
Return the pizza to the oven for 15 – 17 minutes, until the cheese is melted and bubbling and slightly blistered.
- This is more of a method than just a recipe.
- I have stored the dough in the freezer for up to 3 months.