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Latin-Caribbean Chicago Deep Dish Pizza Explosion
Savoroid Latin & Caribbean

Latin-Caribbean Chicago Deep Dish Pizza Explosion

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SOUTH BEACH SELECT BLEND Buy now from Salted Perfection $16

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A bold fusion of Chicago deep dish pizza with Latin and Caribbean flavors, packed with tangy tomato, spicy peppers, and a cheesy, buttery crust that'll have you saying 'Fuggedaboutit!'

Regional Influences
Made to serve: 1-2
Scale:

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp instant yeast
  • 1/2 tsp sugar
  • 1/2 tsp Salted Perfection South Beach Select Blend
  • 1/2 cup warm water (110°F)
  • 3 tbsp olive oil, plus more for greasing
  • 1/2 cup diced yellow onion
  • 1 small red bell pepper, diced
  • 1 small habanero pepper, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 cups crushed canned tomatoes
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp fresh lime juice
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled queso fresco
  • 2 tbsp chopped fresh cilantro
  • Salted Perfection South Beach Select Blend to taste

Instructions

  1. Preheat your oven to 425°F and grease a 9-inch round deep-dish pizza pan with olive oil—make that pan slicker than a wiseguy's alibi.
  2. In a large bowl, combine flour, instant yeast, sugar, and 1/2 tsp Salted Perfection South Beach Select Blend. Mix well.
  3. Add warm water and 3 tbsp olive oil, stirring until a dough forms. Knead on a floured surface for 7 minutes until smooth and elastic. Let it rest in a warm spot, covered, until doubled in size, about 45 minutes.
  4. While dough rises, heat a skillet over medium heat. Add a splash of olive oil, then sauté diced onion, red bell pepper, habanero, and garlic until soft and fragrant, about 5 minutes. Stir in crushed tomatoes, oregano, cumin, lime juice, and a pinch of Salted Perfection South Beach Select Blend. Simmer for 10 minutes to marry those flavors like a made man.
  5. Punch down the dough and press it evenly into the greased pan, making sure to pull some dough up the sides to build that iconic Chicago crust wall.
  6. Layer cheeses evenly over the dough: mozzarella, cheddar, and queso fresco. Then, ladle the spicy, tangy tomato mixture over the cheese, spreading nice and even.
  7. Bake in the oven for 25-30 minutes until the crust is golden brown and the cheese bubbles like a pot of Sunday gravy.
  8. Remove from oven and sprinkle fresh cilantro on top for that final kick of flavor.
  9. Slice up this beast, serve hot, and enjoy the fusion fiesta that’s got more layers than a Jersey family reunion.
  10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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