Recipes

Deep-Dish Cheesy Pan Pizza with Tomatoes, Olives, and Basil

Published: 

Lynn Crawford

Deep-Dish Cheesy Pan Pizza with Tomatoes, Olives, and Basil
Portions
One 12-inch deep-dish pizza (serves 4–6)

Ingredients

Dough:

  • 4 cups all-purpose flour
  • ⅓ cup semolina flour
  • 1 tablespoon active dry yeast
  • 1¾ teaspoons salt
  • 1½ cups warm water
  • ⅓ cup olive oil

Filling:

  • 3 cups cherry tomatoes, halved
  • 1½ cups pizza sauce (divided)
  • ¼ cup green olives, pitted and halved
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon finely chopped fresh basil
  • Salt and cracked black pepper
  • 2 cups grated mozzarella cheese (divided)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • ¼ cup fresh basil leaves (for garnish)

Pizza Sauce :

Makes about 3 cups

  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion, minced
  • 3 garlic cloves, minced
  • 1 can (5.5 oz / 156 mL) tomato paste
  • 1 can (28 oz / 796 mL) crushed tomatoes
  • 1 tablespoon chopped fresh oregano
  • Salt and cracked black pepper

Directions

Make the dough:

  1. In the bowl of a stand mixer fitted with the dough hook, stir together the flour, semolina, yeast, and salt. Pour the warm water and olive oil into the bowl. Starting on low speed, mix for 2 minutes then increase speed to medium and mix for another 3 more minutes until the dough forms a ball. Transfer the dough to an oiled bowl and cover with plastic wrap. Let rest in a warm, draft-free place until doubled in size (45–60 minutes).
  2. Once doubled has doubled in size, you are ready to make your pizza or alternatively wrap the dough tightly in plastic wrap and store in the refrigerator for up to 3 days; bring to room temp before using.
  3. Preheat oven to 425°F (220°C). Generously grease the base and sides of a 12-inch deep-dish pizza pan or cast-iron skillet.
  4. Transfer the dough to the prepared pan and stretch it towards the edges until it starts to shrink back. Cover the dough with plastic wrap and let rest 15 minutes.
  5. Once again stretch the dough to cover the bottom of the pan, then gently push the dough up the sides of the pan. Cover again and let the dough rest for another 15 minutes.
  6. Uncover and bake the crust for 10 minutes or until golden brown. Remove from the oven. (You are not cooking it completely at this point).

Assemble and bake the pizza:

  1. In a large bowl, combine the tomatoes, ¾ cup pizza sauce, Olives, Garlic, Oregano & basil and mix well. Season with salt and pepper.
  2. Evenly scatter 1 cup mozzarella over the base of the dough. Spread remaining ¾ cup pizza sauce over the cheese, then scatter the remaining 1 cup mozzarella over top. Spread tomato mixture over the mozzarella. Sprinkle with parmesan and drizzle with olive oil.
  3. Bake about 25 minutes, until the filling is bubbly and golden brown. Carefully lift the pizza out of the pan and onto a rack. Let the pizza cool for about 15 minutes before slicing. Garnish with fresh basil.

Tip: A cast-iron skillet or springform pan works great for a crispy, golden crust.

For the Pizza Sauce:

  1. Heat olive oil in a medium pot over medium heat.
  2. Add onions and cook, stirring, until soft and translucent (4–5 minutes).
  3. Add garlic and cook until fragrant (about 1 minute).
  4. Reduce heat to medium-low. Add tomato paste and stir until it darkens slightly.
  5. Stir in crushed tomatoes and bring to a simmer.
  6. Stir in the oregano and simmer until the sauce develops good flavour, 20–25 minutes, until flavorful.
  7. Season to taste with salt and pepper.
  8. Remove from heat and let cool. If not using soon, store in an airtight container in the fridge for up to 1 week.