Chicago Stuffed Pizza
8 servings
180 minutes
Chicago-style stuffed pizza is a culinary marvel that originated in the 1940s in Chicago. Unlike traditional Italian pizza, it features a high, buttery crust that holds rich fillings and thick tomato sauce. The filling of tender roasted vegetables with melted mozzarella creates a harmony of flavors – the sweetness of eggplant and zucchini, the freshness of peppers and onions, complemented by aromatic herbs and the tangy sharpness of parmesan. This pizza is an ideal choice for special occasions when you want to enjoy deep flavors and rich textures. It is eaten with a knife and fork since it is not just street food but a complete dish that brings family and friends together at one table.
1
Mix flour, yeast, sugar, and 3 teaspoons of salt in a large bowl, make a well in the mixture, and add warm water and 4 tablespoons of oil. Knead until smooth and soft dough forms. Place in a warm place for 1.5 hours to rise.
- Wheat flour: 3.3 glasss
- Sugar: 3 teaspoons
- Salt: 4 teaspoons
- Water: 1.3 glass
- Olive oil: 6 tablespoons
- Fresh yeast: 50 g
2
Chop the tomatoes and garlic, grate the parmesan, mix in the remaining salt and herbs.
- Tomatoes in their own juice: 200 g
- Garlic: 1 clove
- Parmesan (Parmigiano Reggiano): 100 g
- Salt: 4 teaspoons
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
3
Clean, chop, and sauté zucchini, pepper, onion, and eggplant in olive oil until soft. Cool and mix with chopped mozzarella.
- Courgette: 1 piece
- Green bell pepper: 1 piece
- Onion: 1 head
- Eggplant: 1 piece
- Olive oil: 6 tablespoons
- Mozzarella cheese: 220 g
4
After 1.5 hours, take out the dough, lightly punch it down, and place it in a greased pan, spreading it across the bottom and sides.
- Olive oil: 6 tablespoons
5
Preheat the oven to 200 degrees in the bottom heating mode.
6
Spread the vegetable and mozzarella filling on the dough. Pour tomato sauce on top. Place in the oven for 10 minutes, then switch to medium heat and bake for another 25-30 minutes.
- Mozzarella cheese: 220 g
- Tomatoes in their own juice: 200 g
