Deep dish pizza is obviously an iconic Chicago dish—but it is also packed with fat and calories. Introduce your family to this healthy take on a local favorite. Serves 6.
To make dough: Heat the water in a microwave for about 30 seconds until it reaches 110° F. Pour the water into a large bowl or the bowl of a stand mixer. Sprinkle yeast on top and add honey, stir to combine. Let the yeast mixture sit for five minutes while it foams. Add white wine, the flours, olive oil and salt to the bowl. Mix with a wooden spoon or with a stand mixer fitted with a dough hook until the water is absorbed. If kneading by hand, remove the mixture from the bowl and knead on a floured surface until it is smooth and elastic, but slightly tacky. If using the mixer, knead with the dough hook for about 2 minutes. Remove from the bowl before the dough is completely smooth and knead by hand for a few minutes or until smooth and elastic, but slightly tacky. Put the dough into a large bowl coated with oil and cover tightly with plastic wrap. Let rise for one hour.
To make sauce: While the dough is rising, make the sauce. Coarsely chop the tomatoes, preferably in a blender. Finely mince the garlic clove. Heat the oil in a medium-size sauce pan over medium heat. Add the garlic and sauté about 30 seconds. Add the tomatoes, oregano, salt and pepper to taste. Cook until slightly reduced, about 20 minutes. Add vinegar and cook for another five minutes.
To make pizza: Preheat the oven to 425° F. Grease an 11-inch oven-proof skillet, preferably cast iron. Roll out the dough. Make sure the center is thin. Lay in the pan, letting the sides hang over. Spoon a small amount of sauce onto the bottom. Sprinkle ½ cup cheese over the sauce. Layer squash, spinach, bacon and tomatoes. Pour the rest of the sauce over and sprinkle the remaining mozzarella and Parmesan. Fold up the excess dough to create a rim. Bake for 45 minutes or until the dough edges are golden brown. Let sit for 10 minutes before serving.