Serves 12″ pizza
1 14-inch Round pizza dough
1 cup Grande Ricotta Tenera®, Sopraffina®, or Dolce
3 cups Grande 50/50 cheese blend, shredded
1 cup Yellow onion, julienned
1 cup Sliced black olives(optional)
1 cup Chopped spinach
1 Tbsp. Fresh minced basil
½ tsp. Chili flakes
1½ cups Prepared pizza sauce
¼ cup Grated Grande Romano cheese
Dried oregano, as needed
Fresh minced Italian parsley
Instructions Description The Windy City’s favorite!
A thick, hand-formed crust layered with fresh Grande Ricotta, chili flakes, onions, spinach, simmered pizza sauce and Grande 50/50 shredded cheese blend. Hearty and delicious, this is a pie that customers will pay a premium for. Method Fit crust into oiled 12-inch deep-dish pizza pan. Let rise at room temperature for 1½ to 2 hours or until dough springs back when touched. Spread Ricotta and half of 50/50 cheese blend evenly over crust. Arrange sliced vegetables, basil and chili flakes over cheese and sprinkle remaining 50/50 cheese blend over toppings.
Spread pizza sauce evenly over cheese. Sprinkle Romano cheese over sauce. Bake in a preheated pizza oven at 500°F for 55 to 60 minutes or until crust is brown and cheese is bubbling. Remove from oven. Remove from pan and slice into wedges. Sprinkle with oregano and parsley.