Chicago Deep-Dish Pizza with Spinach and Ricotta

Experience the iconic flavors of Chicago deep-dish pizza with a delightful twist of Spinach and Ricotta. Alongside the classic sausage combination, spinach and ricotta offer a mouthwatering vegetarian option that brings a burst of freshness to this renowned dish. While some recipes use raw spinach, we elevate the flavor by sautéing it lightly in olive oil until it’s just wilted and still vibrant green. Draining the spinach helps remove any excess moisture, ensuring a delectable filling and a crisp crust. Our Chicago Deep Dish with Spinach and Ricotta recipe captures the essence of this beloved pizza style, delivering a harmonious blend of cheeses, spinach, and a rich tomato sauce. Whether you’re a deep-dish pizza aficionado or trying it for the first time, this recipe promises to delight your taste buds.

INGREDIENTS:

• 1 (27-ounce/765-gram) ball Chicago Deep-Dish Dough
• Medium-grind cornmeal, for dusting
• 2 teaspoons (9 grams) unsalted butter, at room temperature
• 9 ounces (255 grams) part-skim mozzarella cheese, thinly sliced (13 slices)
• 1½ cups (285 grams) well-drained Sautéed Spinach, at room temperature
• Grated Pecorino Romano cheese, for dusting
• 1 teaspoon (3 grams) finely chopped garlic
• 4.5 ounces (120 grams/½ cup) whole-milk ricotta cheese, preferably New York–style Polly-O or Ricotta Creamx, at room temperature
• 9 ounces (255 grams) provolone cheese, thinly sliced (13 slices)
• 5 ounces (140 grams) part-skim mozzarella cheese, shredded (1¼ cups)
• 2 cups (455 grams) Deep-Dish Tomato Sauce, warm
• Dried oregano, for dusting
• Garlic Oil, for drizzling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 55°F to 60°F.
2. Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
3. Generously butter the bottom and sides of a 12 by 2-inch or 13 by 2-inch round deep-dish pizza pan.
4. Dust the work surface with a generous amount of cornmeal, then transfer the dough to the surface. Coat both sides of the dough round with the cornmeal and roll it out into a 17-inch round.
5. Lift the dough and lower it into the center of the prepared pan. Lift the edges of the dough to ease it into the corners. The dough will overhang the rim of the pan.
6. Press around the edge of the dough to secure it to the pan rim. Set it aside to rest at room temperature for 30 minutes.
7. Arrange the mozzarella slices in the bottom and slightly up the sides of the pan, overlapping the slices as necessary. Reserve ½ cup (95 grams) of the spinach and scatter the remaining spinach evenly over the mozzarella.
8. Sprinkle with a light dusting of pecorino and the garlic. Arrange the provolone slices over the top. Run the rolling pin over the lip of the pan to cut away the excess dough. If the dough shrinks back, use your fingers to press the dough around the inside of the pan, extending it to the lip.
9. Place the pan on the bottom stone and bake for 15 minutes, rotate the pan 180 degrees, and continue to bake for another 12 minutes, until the cheese is melted and the crust is a rich golden brown.
10. Meanwhile, put the ricotta in a pastry bag with a ¼-inch opening or plain tip.
11. If the reserved spinach is cold, warm it in a pan or in the microwave.
12. Take the pan out of the oven and sprinkle the shredded mozzarella over the top of the pizza. Place on the top stone for 2 minutes to melt the shredded cheese.
13. Remove from the oven and run a long metal spatula around the inside of the pan to loosen the pizza from the pan. Then, using the spatula, lift an edge and check the bottom of the crust. It should be browned and crisp. If it needs more time, return the pan to the bottom stone for 1 minute.
14. Using the spatula, and being careful not to pierce the bottom of the crust, lift the pizza from the pan and transfer it to a cutting board.
15. Using a rocking cutter or a serrated knife, cut the pizza into 6 large wedges, leaving them in place. Spoon the sauce over the top and spread it to the edges with a small offset spatula. Pipe quarter-size dollops of ricotta onto the pizza and garnish with the reserved spinach.
16. Finish with a dusting of pecorino and oregano and a drizzle of garlic oil.

YIELD:

• Makes one 13-inch deep round pizza; 6 large slices

SPECIAL INSTRUCTIONS:

• Allow the dough to warm up to 55°F to 60°F before rolling it out to ensure a pliable crust.
• Preheat the oven with two pizza stones or baking steels for even baking and a crisp crust.

TIPS:

• Sauté the spinach lightly in olive oil until wilted to intensify the flavor and remove excess moisture.
• Reserve some spinach and ricotta as a garnish to enhance the presentation of the pizza.

The Chicago Deep Dish with Spinach and Ricotta is a culinary masterpiece that celebrates the harmony of fresh vegetables and creamy cheese within a deep-dish pizza. This delightful vegetarian option combines sautéed spinach and rich ricotta cheese, elevating the traditional pizza experience to new heights.

Sautéing the spinach lightly in olive oil plays a crucial role in enhancing the spinach’s flavor while reducing excess moisture. This method ensures a filling that is bursting with taste while avoiding any sogginess in the crust. The combination of mozzarella and provolone cheeses provides a delectable cheesy layer that perfectly complements the sautéed spinach and tangy tomato sauce.

As the pizza bakes to perfection, the rich aroma of melted cheeses and sautéed spinach fills the kitchen, building anticipation for the ultimate pizza indulgence. The result is a deep-dish pizza that boasts a crispy crust, gooey cheese, and a symphony of flavors in every bite.

The final touch of piping quarter-size dollops of ricotta onto the pizza and garnishing it with reserved spinach creates an eye-catching presentation. This culinary masterpiece is as visually appealing as it is delicious, making it a standout choice for family gatherings or special occasions.