Vegetable Deep Dish Pizza Recipes

VEGETARIAN DEEP DISH PIZZA

Steps:

• In a Bread Machine - Add crust ingredients to the bread pan of your bread machine, following the manufacturer's instructions for the dough setting. (Don't be afraid to open the lid to check on it during the first knead. The dough should come together to a nice, soft and slightly tacky ball. If the dough looks too moist, add more flour a teaspoon at a time. If it looks too dry, add warm water a Tbsp at a time.)When the dough is done, remove it from the bread machine.
• By Hand - In a large bowl, mix together warm water, sugar, and yeast. Let stand for 5 minutes, until yeast dissolves and begins to foam. Add oil, flour, cornmeal, and salt. Mix by hand or on low speed with a dough hook until a soft dough comes together, 5-7 minutes by hand or 3-5 minutes in a stand mixer. Place in a greased bowl and over loosely with plastic wrap or a damp towel. Set in a warm place to rise until doubled (1 hour).
• Preheat your oven to 450F.
• Punch down the risen dough, cover ti loosely and let it rest for 5-10 minutes while you prepare the sauce and pan.
• To make the sauce: Mix together crushed tomatoes and herbs. Set aside.
• Lightly oil the inside of a 10" spring form pan or deep dish pizza pan with olive oil.
• Place the dough into the bottom of the pan, and press it gently until it covers the entire bottom and sides of the pan. (If the dough resists stretching, cover and let rest for 15-20 minutes before trying again.)
• Sprinkle 1 ½ c of cheese over the bottom of the dough. Add chopped veggies over the cheese. Spread the crushed tomato sauce over the veggies.
• Bake for 15-20 minutes, until the crust is golden.
• Remove from the oven and top with the remaining 1/2 c cheese.
• Return the pizza to the oven and cook for an additional 5 minutes, until the cheese is melted.
• Remove the pizza from the oven and let it cool in the pan for 3-5 minutes before removing the sides of the spring form pan and serving.

VEGETABLE LOVERS' DEEP-DISH PIZZA

Steps:

• Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.
• Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.
• Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.
• Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.
• Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.

FAVORITE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

DEEP-DISH VEGGIE PIZZA

Steps:

• Preheat oven to 425°F.
• Lightly coat a 12-inch heavy oven-proof pan or cast-iron skillet with nonstick cooking spray.
• Unroll 1 package of pizza dough and shape into a circle.
• Press dough into prepared skillet; shape onto bottom and halfway up sides.
• Bake 5 minutes, remove from oven.
• In a large skillet sautee onion and garlic in 2 tablespoons of oil about 5 minutes, or until tender.
• Add spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Cook and stir until spinach is heated through.
• Remove from heat and set aside.
• In a small bowl combine ricotta cheese, 1/4 cup of pizza cheese, parsley, 1/4 teaspoon salt, and the red pepper flakes.
• Spread the spinach mixture evenly over the bottom of partially baked crust.
• Spread the ricotta mixture over the spinach layer.
• Top with the sliced tomatoes and drizzle with 1 tablespoon of olive oil.
• Sprinkle with 3/4 cup of the pizza cheese.
• Unroll remaining pizza dough and form into a 12 to 13 inch circle.
• Place dough on top of layers.
• Brush with remaining olive oil.
• Bake 15 to 20 minutes or until top is golden.
• Top with remaining pizza cheese.
• Bake 2 to 3 minutes, until cheese is melted.
• Let stand 10 minutes before cutting.

VEGETABLE DEEP-DISH PIZZA

Steps:

• Wash the spinach well and discard tough stems; place wet spinach in a big pot; cover and bring to a simmer; cook until spinach is wilted and tender, about 5 minutes.
• Place cooked spinach in a strainer and press it with a wooden spoon to remove as much of the juice as possible; chop spinach on a board.
• Wipe mushrooms clean with a damp cloth, then slice.
• In a big skillet, cook mushrooms in oil over medium heat until the liquid has evaporated and the mushrooms are beginning to brown.
• Add in garlic; cook 2 minutes; stir in the spinach and salt/pepper to taste; mix well and remove from heat; let cool.
• Preheat oven to 400°; oil a 9 x 1 ½ inch layer cake pan or deep-dish pie pan.
• With rolling pin, roll out dough to a 13 inch circle; arrange the dough in the prepared pan, patting it up the sides.
• Place the slices of asiago in the bottom of the pan; spread a layer of vegetables over the cheese; make a layer of sauce.
• Arrange the mozzarella slices on top; sprinkle with pecorino.
• Bake about 40 minutes, until the crust is crisp and the filling is bubbling; sprinkle with basil and serve.