“National Deep Dish Pizza Day” is here! Everybody cheer! Boca Grove Executive Sous Chef Chris Spitz has concocted a deep-dish pizza that is a “superfood” art piece. This pizza is nothing ordinary and will give a traditional white pizza a major twist.
For the Dough:
16 ¼ oz. Unbleached Bread Flour
½ tsp. Salt
1 tbsp. Sugar
2 ½ tsp. Active Dry Yeast
1 ¼ cup Warm Water
2 tbsp. Olive Oil
Soften yeast and sugar in ½ cup warm water until foamy.
In an electric mixer, combine flour, salt and yeast mixture with the rest of the warm water.
Mix until combined.
Cover bowl and start making the filling.
For the Filling:
½ cup Quinoa, Cooked
2 tbsp. Chia Seeds
8 oz. Ground Turkey
8 oz. Turkey Sausage
½ each Small Onion, Diced
2 each Garlic Cloves, Minced
6 oz. Heavy Cream
¾ cup Shredded Parmesan Cheese
1 each Egg
¼ tsp. Black Pepper
½ cup Shredded Asiago Cheese
4 oz. Fresh Mozzarella, Diced
1 cup Baby Kale, Chopped
Brown turkey and turkey sausage in olive oil in a skillet.
Add onion and garlic to the skillet and cook until soft.
Drain excess oil and add the heavy cream.
Reduce until slightly thick.
Add ¼ cup of parmesan cheese and the egg, and combine thoroughly.
Take off heat and let cool.
Preheat oven to 375 degrees.
Roll dough out on floured surface and press into a 12-ince greased cake pan about 1 inch up the side of the pan.
Sprinkle the bottom of the dough with the cooked quinoa and chia seeds.
Spread the cooled filling over the quinoa and seeds.
Top with chopped kale.
Top with asiago cheese and diced mozzarella.
Sprinkle with remaining parmesan cheese and bake until the crust and cheese browns – about 30 minutes.
Let rest before serving.
Share the pizza or keep it to yourself, either way enjoy it with a nice cold beer.