Pesto Prosciutto Deep Dish Pizza
Pesto Prosciutto Deep Dish Pizza
Step into the heart of Chicago Deep Dish tradition with a gourmet twist. This Pesto Prosciutto Deep Dish Pizza reimagines the classic with an explosion of vibrant flavors that will delight your palate. Starting with a robust, buttery, and flaky deep dish crust, characteristic of true Chicago-style pizza, this recipe creates a sturdy vessel for a luxurious layer of creamy, melt-in-your-mouth mozzarella cheese. Instead of the typical tomato sauce, a zesty basil pesto spreads its fragrant embrace, adding a fresh, herbaceous brightness that sings with every bite, perfectly balancing the richness of the cheese. Generous, thinly sliced prosciutto—salty and delicate—is artfully scattered on top, bringing a sophisticated, savory counterpoint and a delightful texture. Baked to golden perfection, the edges of this deep dish are gloriously crisp, the cheese is bubbling and slightly caramelized, and the aroma filling your kitchen will be irresistible. It's more than just a pizza; it's a culinary experience that respects the deep dish legacy while venturing into exciting new flavor profiles. Ideal for a special gathering or a memorable family dinner, this Pesto Prosciutto Deep Dish Pizza offers a unique, sophisticated take on a beloved American classic, proving that deep dish can be both comforting and elegantly adventurous. Embrace the joy of creating a true Chicago masterpiece right in your own home.
- Preparation time
- 30 min
- Cooking time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 6
Instructions
Crust Preparation
- 1In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- 2Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- 3Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to chill thoroughly. This is crucial for a flaky deep dish crust.
Assembly and Baking
- 1Preheat your oven to 400°F (200°C). Lightly grease a 9-inch deep dish pizza pan.
- 2On a lightly floured surface, roll out the chilled dough into a large circle, about 12-13 inches in diameter, ensuring it's large enough to cover the bottom and sides of the deep dish pan.
- 3Carefully transfer the rolled dough into the prepared deep dish pan, pressing it firmly into the bottom and up the sides. Trim any excess dough if necessary, leaving a slight overhang.
- 4Evenly layer half of the mozzarella cheese over the bottom of the crust. Spread the basil pesto over the mozzarella, then sprinkle with minced garlic.
- 5Arrange the prosciutto slices over the pesto and garlic. Top with the remaining mozzarella cheese and grated Parmesan cheese.
- 6Bake for 35-40 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized. If the crust begins to brown too quickly, you can cover the edges with foil.
- 7Remove from oven and let the deep dish pizza rest for 5-10 minutes before slicing and serving. This allows the cheese to set and prevents it from spilling out when cut.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 35 g
- Fat
- 45 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 35 g |
| Fat | 45 g |
| Carbs | 50 g |
Tips
- For a truly flaky crust, ensure all butter and water are ice cold. This prevents the butter from melting too quickly and creates steam for layers.
- If the crust edges are browning too fast, cover them loosely with aluminum foil during the last part of baking to prevent over-browning.
- Allow the deep dish to rest for at least 5-10 minutes after baking to help the cheese and toppings set, making for cleaner slices.