I’ve got deep dish on my mind – Castelvetrano Deep Dish Pizza to be exact!
We’re made this deep dish dough before and if you’ve made it yourselves, you know it’s otherworldly.
Today it’s coming in the form of this Castelvetrano Olive Deep Dish Pizza and if you’re obsessed with all things Castelvetranos like me, you’re in for a real treat.
Castelvetrano Olives are unlike most olives out there! They are smooth, mild, firm and not squishy, and taste like perfection. They won’t make your eyes squint from briney-ness and they work on ANY number of recipes. I keep them on hand at all times in my house to throw into an appetizer, add to a pasta, you name it.
A few of my favorite ways to cook with Castelvetrano Olives:
- Add them into a Greek Pasta Salad
- Marinate them with some Feta for an absurdly delish appetizer
- Toss them into a Nicoise Salad
- Include them to your cheese board
- They make an excellent addition to your Antipasti Panzanella
- Use them in a Chicken Tagine
- you get the idea… possibilities are endless and I am clearly obsessed!
Today they top the most incredible deep dish pizza with caramelized cheese, crispy crusts, tender middles and fresno chiles to boot. The result is a perfectly balanced deep dish pie that you’ll want to keep coming back to for years to come!
Castelvetrano Deep Dish Pizza
- 2 tablespoons olive oil
- 1 batch Detroit style pizza dough recipe below
- 1 cup of castelvetrano olives pitted
- 1/2 teaspoon fennel seeds chopped
- 8 ounces brick style whole-milk mozzarella cheese cut into 1/2-inch cubes
- 1/2 cup olive oil mixed with 8 cloves of chopped garlic
- red fresno chiles to garnish
- red pepper flakes and basil to garnish
For the Dough
- 2 ¼ cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon rapid rise yeast
- 1 teaspoon white sugar
- olive oil as needed
For the Dough
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
For the Pizza
- Position an oven rack in the bottom of the oven and preheat to 500° F.
- Pour the 2 tablespoons of olive oil in a large cast iron pan (roughly 12 inch diameter). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
- Drizzle half of the garlic oil sauce on top. Layer the olives and fennel on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos and a few more olives.
- Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into pieces and garnish.