Grill & BBQ
Sven's 50/50 Chicago-style BBQ pizza from the gastro pan
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
This pizza combines the generous build of a Chicago deep-dish with a practical rectangular gastro pan and cooking on a gas grill. One half is creamy with chicken, broccoli, mushrooms, red onions and hollandaise. The other half stays bold and classic with salami, peppers, mushrooms, red onions, pepperoncini and a thick tomato sauce. The cheese sits directly on the dough and protects the base from too much moisture. Bake indirectly on the grill until the rim is golden brown and the base is sturdy.
Timing
- Preparation: 35 minutes
- Proving time: 60 to 90 minutes
- Grill time: 30 to 40 minutes
- Resting time: 10 to 15 minutes
- Total time: about 2 hours 30 minutes
Estimated nutrition
per piece · Calculated for 8 pieces.
- Energy
- ≈ 835 kcal
- Protein
- ≈ 41.6 g
- Carbohydrates
- ≈ 51.7 g
- Fat
- ≈ 49.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 tsp sugar · ≈ 8.0 g
- 3 tbsp olive oil · ≈ 40.95 g
- extra oil or butter for greasing the pan · ≈ 10 g
- 1 small red onion · ≈ 200.0 g
- 1 tbsp neutral oil · ≈ 13.65 g
- 1/2 tsp garlic powder · ≈ 1.5 g
- 1 red pepper · ≈ 150.0 g
- 500 ml passata · ≈ 291.67 g · Assumed quantity / reference product
- 2 tbsp tomato paste · ≈ 17.5 g · Assumed quantity / reference product
- 1 small garlic clove, finely grated · ≈ 1.75 g · Assumed quantity / reference product
- 1/2 tsp dried basil · ≈ 1.46 g · Assumed quantity / reference product
- 1 tbsp olive oil · ≈ 7.96 g · Assumed quantity / reference product
- 150 to 200 ml hollandaise sauce · ≈ 175 g · Assumed quantity / reference product
- 1 to 2 mild or hot pepperoncini or pickled jalapeños · ≈ 30 g
Unspecified frying oil: 10 g assumed per recipe.
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the dough (deep rectangular gastro/GN pan):
- 500 g wheat flour type 550 (or all-purpose)
- 300 ml lukewarm water
- 7 g dry yeast or 20 g fresh yeast
- 1 tsp sugar
- 2 tsp salt
- 3 tbsp olive oil
- 30 g soft butter
- optional 2 tbsp fine cornmeal
- extra oil or butter for greasing the pan
- For the tomato sauce:
- 500 ml passata
- 2 tbsp tomato paste
- 1 small garlic clove, finely grated
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp sugar
- 1 tbsp olive oil
- salt
- black pepper
- optional a pinch of chilli flakes
- For the cheese base:
- 400 g grated low-moisture mozzarella
- 100 g grated Gouda or Provolone
- 60 g freshly grated Parmesan
- Half 1 – chicken hollandaise:
- 350 g chicken breast
- 200 g broccoli
- 150 g mushrooms
- 1 small red onion
- 150 to 200 ml hollandaise sauce
- 1 tbsp neutral oil
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- salt
- black pepper
- optional nutmeg, 1 tsp lemon juice, a few chilli flakes
- Half 2 – salami tomato:
- 150 to 200 g sliced salami
- 1 red pepper
- 150 g mushrooms
- 1 small red onion
- 1 to 2 mild or hot pepperoncini or pickled jalapeños
- about half to two thirds of the tomato sauce
- 1 tsp oregano
- optional chilli flakes and a little Parmesan
Instructions
- Mix lukewarm water with sugar and yeast and leave for 5–10 minutes. The water must not be hot.
- Knead flour, salt, olive oil, soft butter and optional cornmeal with the yeast water for 8–10 minutes to a smooth, elastic dough. It may be soft and slightly sticky – do not add unnecessary flour.
- Shape into a ball, oil the bowl lightly, cover and prove for 60–90 minutes in a warm place. Alternatively prove overnight in the fridge and take out 45–60 minutes before use.
- Sauce: heat olive oil, sweat the garlic briefly, roast tomato paste for 1 minute. Add passata, oregano, basil, sugar, salt and pepper and reduce for 15–20 minutes until thick and spreadable. Cool.
- Prep toppings: dice and fully cook the chicken. Blanch broccoli for 2–3 minutes, refresh and drain well. Briefly fry sliced mushrooms. Slice red onions into half-rings and pepper into strips. Stir hollandaise with optional lemon juice.
- Grease the deep gastro pan thoroughly. Press the dough evenly over the base and up the sides by about 3–4 cm. Rest 15–20 minutes and press again if needed.
- Spread mozzarella and Gouda/Provolone directly on the dough. Mentally divide the pizza in half.
- Half 1: add chicken, broccoli, mushrooms and red onions. Drizzle hollandaise in thin lines or small dollops – do not flood. Finish with a little Parmesan.
- Half 2: add salami, peppers, mushrooms, onions and pepperoncini. Spread the thick tomato sauce on top, leave some toppings visible and finish with oregano and Parmesan.
- Gas grill setup: light only the left burner; keep middle and right burners off. Aim for about 200–220 °C. Place the pan on the right indirect side and close the lid. Rotate 180° after 15–20 minutes if needed. Never place the pan directly over the active burner.
- Bake indirectly for 30–40 minutes until the rim is golden, the base is sturdy and the cheese is melted.
- Rest in the pan for 10–15 minutes, then cut into rectangles and lift out with a wide spatula.
