Easy Homemade Deep Dish Pizza (Sam the Cooking Guy)

Alfredo Sauce:

1 pint heavy whipping cream

2 Tbsp butter

2 cloves pressed garlic

pinch red pepper flakes

a little oregano

1 little basil

Salt and black pepper

1-1/3 cups Parmesan cheese

2 Refrigerated dough crusts, enough for top and bottom

Medium jar of Artichoke hearts in oil

Marinara sauce

Cooked chicken chunks, like a rotisserie chicken

Mozzarella cheese, shredded

10” spring-form pan

Rolling pin

Flour for dusting

For the Alfredo Sauce: In a heavy saucepan, add all of the ingredients except the Parmesan, and bring to a low simmer, stirring occasionally.

Flour surface, and top of dough. Roll out the dough for the bottom of the spring-form pan so that it is big enough to place in the bottom and up the sides of the pan. Gently place in and press to fit. Cut off any excess dough that drapes over too much outside the pan. If there's any tears at the bottom of the dough, use a little dough to repair them to prevent the sauce from leaking through.

Next, place the bottom of the spring-form pan on top of the second refrigerated dough and using a knife, cut it into the same size circle as the bottom of the pan; set aside, because that will go on top.

Add the Parmesan to the Alfredo Sauce pan and mix until melted.

Build the Pizza Layers: In the bottom of pan, place a light layer of Mozzarella cheese, then a little marinara sauce. Next, layer with a layer of chicken and a some artichokes, mix these together. Pour half of the Alfredo Sauce on top. Repeat with the chicken and artichoke hearts, then the rest of the Alfredo Sauce.

Place the circle of dough on top. Fold over the dough along the edges of the pan and pinch it to seal it. Cut a few slits in the top. Then spread a thin layer of marinara sauce on top followed by a little more mozzarella cheese.

Bake at 425-degrees for 45 minutes to 1 hour. Remove from oven and let sit for at least 15 minutes. Unlock the pan, and remove the ring, and slide the pizza off of the bottom. Cut into wedges and serve.

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