Deep Dish Southwest Salad Pizza

  • Prep Time: 8 hours
  • Cook Time: 25 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 2 (10-inch) pizzas (8 slices per pizza) 1x



For Crust:

  • 400 grams (14 ounces, about 2 1/2 cups) bread flour
  • 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
  • 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
  • 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
  • 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more for pans

For Ranch Seasoning Mix:

  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon celery seed

For Chipotle Ranch Dressing:

  • 2 tablespoons Ranch Seasoning Mix
  • 1 cup fat free Greek yogurt
  • 1 cup low fat plain yogurt
  • 13 tablespoons adobo sauce from canned chipotle in adobo, depending how spicy you like it

For Pizza:

  • 1 pound ground turkey
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 cup water
  • 1 (16-ounce) can refried beans, warmed
  • 1 cup shredded cheddar cheese

For Topping:

  • 1/4 cup shredded cheddar cheese
  • 3/4 cup canned corn, drained
  • 3/4 cup shredded red cabbage
  • 3/4 cup shredded savoy cabbage
  • 3/4 cup chopped kale
  • 3/4 cup crushed corn tortilla chips (I used a mix of blue and yellow)
  • 1/4 cup thinly sliced radishes
  • 1/4 cup shredded carrots


  1. For Crust: In a large bowl, combine flour, salt, yeast, water, and oil. Mix with hands or a wooden spoon until no dry flour remains. The dough will rise quite a bit, so make sure you use a really large bowl.
  2. Cover bowl tightly with plastic wrap and let rest on the countertop for at least 8 hours and up to 24.
  3. For Chipotle Ranch Dressing: While the dough is rising, in a small bowl, mix together the ingredients for the Ranch Seasoning Mix (dried parsley through celery seed). Place 2 tablespoons of this mixture in a medium bowl, add Greek and plain yogurts and adobo sauce. Mix thoroughly, cover and refrigerate until ready to use (this makes about 2 cups of dressing, so you’ll have plenty leftover. It keeps well in the fridge for several days).
  4. Once the dough is done rising, sprinkle the top lightly with flour. With well-floured hands, divide the dough in half. Take the first half and tuck the dough underneath itself, rotating until it forms a tight ball.
  5. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Press the dough around the pan, flattening it slightly and spreading oil around the entire bottom of the pan. Cover with a tight-fitting lid or plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
  6. For Pizza: While the dough is in the final hour of rising, heat a large, non-stick skillet over medium-high heat. Add turkey and cook, breaking up the meat as it cooks, until browned all over. Drain excess fat from the pan (if there is any). Add tomato paste, chili powder, oregano, paprika, garlic powder and onion powder. Stir to combine and pour in water. Bring to a boil then reduce the heat to medium and cook until the liquid is almost gone and meat is fully cooked, stirring occasionally. Set aside.
  7. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
  8. Top the first round of dough with half of the warmed refried beans, followed by half of the cooked turkey. Sprinkle with 1/2 cup of cheddar cheese. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with 2 tablespoons additional cheddar cheese. Remove the pizza from the pan and transfer to a cutting board to cool slightly.
  9. Top pizza with half of the corn, red cabbage, savoy cabbage, kale, chips, radishes and carrots. Drizzle with as much of the Chipotle Ranch as you like, and serve more alongside.
  10. Let the oven come back up to temperature before repeating with the second pizza.


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli (Dough very slightly adapted from Serious Eats

Big Flavors Rating: 5 Stars

Recipe Card powered byTasty Recipes