Name: Carne Asada Chicago Deep Dish Pizza
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 8 servings
Cuisine: Mexican-inspired cuisine
Ingredients: 2.5 cup all-purpose flour; 0.5 cup yellow cornmeal; 1 tsp salt; 1 tsp active dry yeast; 1 cup warm water (105-115°F (40-46°C)); 4 tbsp unsalted butter (melted); 2 tbsp olive oil; 1.5 lb flank steak (or skirt steak); 0.25 cup lime juice; 2 tbsp orange juice; 3 pcs garlic (cloves, minced); 0.25 cup cilantro (chopped); 1 tsp cumin; 1 tsp chili powder; 0.5 tsp oregano (dried); 0.5 tsp salt; 0.25 tsp black pepper; 2 cup mozzarella cheese (shredded, low-moisture); 1.5 cup tomato sauce (your favorite marinara or crushed tomatoes); 0.5 pcs red onion (thinly sliced); 1 pcs jalapeño (sliced, optional); 0.25 cup fresh cilantro (chopped, for garnish); 1 pcs lime wedges (for serving)

An enticing overhead view of a thick slice of Carne Asada Chicago Deep Dish Pizza. The deeply golden, buttery cornmeal crust cradles a hearty filling of tender, seasoned carne asada, rich red tomato sauce, and glistening, melted mozzarella cheese. Fresh green cilantro leaves are sprinkled over the top, adding a pop of color and freshness. The cheese pulls slightly from the slice, showcasing its go

Embark on an extraordinary culinary journey with this Carne Asada Chicago Deep Dish Pizza, a vibrant fusion that brings together the robust flavors of Mexican carne asada with the iconic, hearty embrace of a classic Chicago deep dish. This isn't just pizza; it's a celebration of bold tastes and comforting textures, a testament to how global cuisines can harmoniously intertwine. Imagine a golden, buttery, and incredibly flaky cornmeal crust, a hallmark of true Chicago deep dish, baked to perfection in a springform pan. This establishes the structural integrity for layers of rich, tangy tomato sauce, generously piled with succulent, marinated carne asada. Each strip of beef, infused with citrus and spices, offers a tender, savory counterpoint to the sweet acidity of the sauce. Melty, gooey mozzarella blankets these vibrant ingredients, creating that signature cheese pull every pizza lover craves. The addition of fresh cilantro and a squeeze of lime post-baking elevates the flavor profile, adding a refreshing, zesty finish that brilliantly cuts through the richness. Perfect for a show-stopping weekend meal or an adventurous weeknight gathering, this deep dish promises a unique dining experience that satisfies both the traditional deep-dish enthusiast and the adventurous food explorer. Prepare to impress, as this pizza not only fills the stomach but also warms the soul, making every bite an unforgettable adventure. Its deep flavors and satisfying heft perfectly align with the Chicago Deep Dish category, offering an exciting, flavorful twist.

Preparation time: 45 min
Cooking time: 40 min
Total time: 1 hr 25 min
Servings: 8

Instructions

Carne Asada Preparation

1Slice the flank steak against the grain into thin strips. In a bowl, combine lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, dried oregano, salt, and black pepper. Add the steak strips and toss to coat thoroughly. Marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
2Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak strips for 2-3 minutes per side until nicely browned and cooked to your desired doneness. Remove from heat and set aside.

Dough Preparation

1In a large bowl, whisk together the all-purpose flour, yellow cornmeal, and salt. In a separate small bowl, dissolve the active dry yeast in warm water (105-115°F/40-46°C) and let it sit for 5 minutes until foamy.
2Add the melted butter and olive oil to the yeast mixture. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3Grease a clean bowl with a little olive oil, place the dough in it, turning once to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Assembly and Baking

1Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pizza pan or a 9-inch springform pan with olive oil.
2Punch down the risen dough and roll it out into a large circle, about 12-14 inches in diameter, ensuring it's large enough to cover the bottom and sides of the pan with some overhang.
3Carefully transfer the dough to the prepared pan, pressing it firmly into the bottom and up the sides. Ensure there are no air pockets and the dough forms a sturdy cup. You can fold the excess dough outwards over the rim slightly for a thicker crust or trim it.
4Layer half of the shredded mozzarella cheese evenly over the bottom of the crust. This acts as a moisture barrier to prevent a soggy crust.
5Spread the cooked carne asada evenly over the cheese. If using, add the thinly sliced red onion and jalapeño.
6Pour the tomato sauce over the carne asada and then top with the remaining mozzarella cheese right up to the edge of the crust.
7Bake for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If the crust browns too quickly, you can loosely cover the edges with foil.
8Remove from the oven and let the pizza rest in the pan for 10-15 minutes before carefully removing it (if using a springform pan) or slicing. This resting period allows the cheese and sauce to set, preventing a messy slice.
9Garnish with fresh chopped cilantro and serve with extra lime wedges for squeezing over individual slices.

Instructions

Carne Asada Preparation

1Slice the flank steak against the grain into thin strips. In a bowl, combine lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, dried oregano, salt, and black pepper. Add the steak strips and toss to coat thoroughly. Marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
2Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak strips for 2-3 minutes per side until nicely browned and cooked to your desired doneness. Remove from heat and set aside.

Dough Preparation

1In a large bowl, whisk together the all-purpose flour, yellow cornmeal, and salt. In a separate small bowl, dissolve the active dry yeast in warm water (105-115°F/40-46°C) and let it sit for 5 minutes until foamy.
2Add the melted butter and olive oil to the yeast mixture. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3Grease a clean bowl with a little olive oil, place the dough in it, turning once to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Assembly and Baking

1Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pizza pan or a 9-inch springform pan with olive oil.
2Punch down the risen dough and roll it out into a large circle, about 12-14 inches in diameter, ensuring it's large enough to cover the bottom and sides of the pan with some overhang.
3Carefully transfer the dough to the prepared pan, pressing it firmly into the bottom and up the sides. Ensure there are no air pockets and the dough forms a sturdy cup. You can fold the excess dough outwards over the rim slightly for a thicker crust or trim it.
4Layer half of the shredded mozzarella cheese evenly over the bottom of the crust. This acts as a moisture barrier to prevent a soggy crust.
5Spread the cooked carne asada evenly over the cheese. If using, add the thinly sliced red onion and jalapeño.
6Pour the tomato sauce over the carne asada and then top with the remaining mozzarella cheese right up to the edge of the crust.
7Bake for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. If the crust browns too quickly, you can loosely cover the edges with foil.
8Remove from the oven and let the pizza rest in the pan for 10-15 minutes before carefully removing it (if using a springform pan) or slicing. This resting period allows the cheese and sauce to set, preventing a messy slice.
9Garnish with fresh chopped cilantro and serve with extra lime wedges for squeezing over individual slices.

Nutrition Information

Calories: 651 kcal
Protein: 35 g
Fat: 31 g
Carbs: 55 g

Nutrient	Per serving
Calories	651 kcal
Protein	35 g
Fat	31 g
Carbs	55 g

Tips

For truly flavorful carne asada, marinate the steak overnight. This allows the acids and spices to tenderize and infuse the meat deeply.
Always let deep-dish pizza rest after baking. This prevents the filling from spilling out when sliced and ensures a cleaner presentation.