Chicago Style Deep Dish Pizza

Preheat oven to 375 degrees. Make pizza sauce. In a medium saucepan combine all of the pizza sauce ingredients, bring to a boil, then reduce to a simmer. Simmer the sauce for 15 minutes on low, stirring occasionally. Set aside.

While pizza sauce is simmering make the pizza crust. In a large bowl add 10 ounces of self-rising flour, olive oil and Greek yogurt (picture 1). Stir the dough mixture until it becomes a shaggy dough (picture 2). Turn dough out on a floured work surface. Knead dough turning it into itself and folding it, pictures 3,4 & 5). The dough should be one cohesive piece at the end (picture 6).

Roll the dough out and fit it into a 9-inch greased pie plate, lightly pressing it into shape with your fingertips.

In a medium skillet with a tablespoon of olive oil, sauté mushrooms. Once mushrooms are done, place them on a paper towel lined plate and set aside. No need to wipe pan.

Sauté spinach in a teaspoon of olive oil. In a small bowl combine 1/3 cup of ricotta cheese, sauteed spinach and chopped roasted red peppers, stirring until combined.

Assemble the pizza. Chicago deep dish pizzas are built upside down with sauce on top. Spread all of the ricotta mixture on the bottom of the pizza. Next sprinkle with 1/3 of the shredded mozzarella cheese.

Add all of the mushrooms and all of the pepperoni slices.

Sprinkle with remaining mozzarella cheese.

Top with all of the pizza sauce and grated parmesan. Bake for 30 minutes or until crust is golden brown.

Once pizza is cooked, allow pizza to cool for 10 minutes on a baking rack.

Slice and serve.