So when I saw this Healthier Version of a Deep Dish Pizza on Cooking Lights website, I knew I had to give it a try.
It turned out GREAT!Click here to watch a quick step by step video on the how to.
I made a few changes because of what I had on hand.
Instead of Chicken sausage I diced some frozen chicken breasts up(which made it even healthier). I used 1 can diced tomatoes and 1 fresh tomato instead of 2 cans whole tomatoes. I added fresh spinach leaves into my veggie mixture. I didn't use all 2 cups of cheese, probably only 1 1/2 cups. In place of the fresh oregano and fresh basil I used 1/2 tsp. each of their dried counterparts. With my alterations it still turned out awesome. Def. a hearty, healthy meal. One change I would make is to make the crust slightly thinner. Ya I know Deep dish pizza is known for their thick crust.... but for my liking I would make it a tad thinner. The husband loved it as well.... which really is all that matters, Right?
Chicago Deep-Dish Pizza- from Cooking Light.Yield: 8 servings (serving size: 1 piece)
2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water
1 tablespoon extra-virgin olive oil
about 2 1/2 cups all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
1 (28-ounce) can whole tomatoes, drained
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
2 cups thinly sliced mushrooms (about 6 ounces)
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2. Spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add an additional 1 tablespoon of flour at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
4. Preheat oven to 400°.
5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
So this is a pic of when we went to Chicago and got some authentic Giadorno's Deep Dish Pizza. We ordered the Stuffed Spinach... thinking that it would be slightly healthier than some of the others. I think we were wrong. Check out all that ooey gooey goodness of cheese.
So here is a Nutrition Info Comparison of Cooking Lights Made over Deep Dish Pizza and Giordano's Spinach Stuffed Pizza. I like to think that the one I made has even less calories because I used lean chicken breasts instead of chicken sausage and I used 1/2 cup less cheese.
- Cooking Light's Deep Dish Pizza (1 slice)
- 9.2 grams
- (sat 4.6 grams)
- 17.8 grams
- 44 grams
- 3.2 grams
- Giordano's Spinach Stuffed Pizza (1 slice)
Calories 500 Sodium 910 mg Total Fat 21 g Potassium 0 mg Saturated 12 g Total Carbs 54 g Polyunsaturated 0 g Dietary Fiber 6 g Monounsaturated 14 g Sugars 0 g Trans 0 g Protein 24 g Cholesterol 44 mg
- 170 less Calories per slice
- 11.8 grams less total fat per slice
- 7.4 grams less sat fat per slice
- 545 mg less sodium per slice
- Just think if you are having 2 or 3 or even 4 slices. What a huge difference mine would make.