Kids

Deep-Dish Chicago-Styled Pizza is for Dinner.

Deep-Dish Chicago-Styled Pizza takes 10 minutes to prepare.

Deep-Dish Chicago-Styled Pizza takes 60 minutes to cook.

Deep-Dish Chicago-Styled Pizza makes 10 servings.

The ingredients for Deep-Dish Chicago-Styled Pizza are:

1 Cup baby-bottle warm water (or more if you use 100% whole wheat)

1 pkg or about 2 1/2 to 3 teaspoons yeast

1 cup white flour (or substitute whole wheat and use more water)

1 cup whole wheat flour

1 cup oatmeal

dash salt

drizzle of olive oil

9 x 13 cake pan

425 degree F oven

Here is how you make Deep-Dish Chicago-Styled Pizza:

Start by preheating the oven to 425 F.Next, pour a drizzle of olive oil in the 9 x 13 cake pan. Don't substitute another oil or the crust won't turn out well. Use well-washed fingers to spread it around the cake pan. This is a great step for the kiddos to do. (After this step have the kids cut up the veggies you are using for toppings if they can chop safely--even toddlers can safely chop black olives with a plastic knife and it's a great way to get them to eat more veggies!)Test the water to see that it is baby-bottle warm. It should feel about the same temperature (not cooler, not warmer) as the inside of your wrist. You will need approximately 1 cup of water but start with just one cup for now.Mix the yeast into the 1 cup of warm water and stir. Set aside. You want to see "bubbles" in the water. This is proofing the yeast to see that it is active. While you wait for the yeast to proof, in a large bowl measure out the 3 cups of flour, whole wheat flour, and oatmeal. If you desire, add a pinch of garlic powder (1 tsp or so). This won't make the dough taste all that differently--but it sure smells great while its cooking!Mix the 3 types of flours to blend so that the oatmeal is distributed evenly amongst the flour portions. Once your yeast is proofed, add it to the above flour mixture. Stir until blended. You want the dough to form together into a ball (leave the sides of the bowl). If it does not--its too dry. Add a tiny bit more baby-bottle warm water until the dough forms together. Humidity effects this process-so it make take more water one day and less water the next. If your dough is very sticky so that it cannot be handled, it is too wet. Add a bit of flour and kneed the dough. Kneed the dough to combine everything. The dough will feel hard at first and then soften when you've kneeded it enough. Press the dough into the prepared cake pan. Squeeze the dough to the edges of the pan and up the sides. Try to make the sides about the same thickness as the bottom and all the way around. This is now deep dish pizza--ready for your toppings of choice. Ours: Start with chopped fresh tomatoes and/or canned tomatoes and sprinkle over the bottom of the crust. Then top with tomato sauce and spread evenly (we like to use a bit of 4 Cheese Spag. Sauce). Next, dust with Parmesan cheese and pizza spice (a blend of garlic, Italian seasoning, and oregano). Top with a handful of cheddar cheese and then a handful of moz cheese. You can add veggies (onions, black olives, bell pepper, artichokes, spinach, or other favorite ingredients of choice, as desired or as a yummy way to use up "left overs.") Number of Servings: 10Recipe submitted by SparkPeople user BIBLECHICK.

The nutritional information for Deep-Dish Chicago-Styled Pizza is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 127.0

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 233.7 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 3.1 g
• Protein: 4.5 g