Deep Dish Pizza

My husband had an impromptu trip to Chicago the other day so that got me thinking about Chicago-style deep dish pizza. One of our favorite pizza places in the Bay Area is called Zachary's. They don't take reservations and are always slammed. Since I had been there so many times, I decided to recreate their famous "Good Health" style pizza. Whole wheat crust, low-fat Mozzarella, filled with chicken and spinach. It came out pretty well, but I made the crust way too thick on the sides.

• Preheat the oven to 475.

• Start off with chunky tomato sauce. Added fresh basil, oregano, red pepper flakes and garlic.

• Saute garlic and add cubed chicken.

• Knead whole wheat pizza dough. I used two balls of dough but in hindsight that was too much and made the walls of the pizza too thick. Next time I'll use 1.5 balls.

• Spin the pizza dough in the air. This is mandatory.

• Sprinkle cornmeal on a pizza pan or cake pan with removable sides.

• Line the pan with dough, bringing it as far up the side as possible.

• Place a layer of chicken on the dough, followed by fresh sliced mozzarella and a layer of spinach leaves.

• Add another layer of mozzarella and press down.

• Roll out a circle of dough until it is very thin. This is the second "middle" layer in all of Zachery's pizzas. Lay it on top of the mozzarella and tear small .5" holes in it.

• Top with tomato sauce.

• Bake for roughly 45 minutes.