Vegetable Deep Dish Pizza Recipes

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DEEP-DISH VEGGIE PIZZA

An easy version of deep-dish pizza that is loaded with veggies. You can add pepperoni, smoked turkey or ham between the spinach and ricotta layers, if you like. From a Better Homes and Garden cooking contest.

Provided by Ms B.

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12



Deep-dish Veggie Pizza image

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.

2 (13 7/8 ounce) packages prepared pizza crust
1 1/2 cups sliced red onions
2 cloves garlic, minced
1/4 cup olive oil
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup ricotta cheese
1 1/4 cups shredded pizza cheese (4-cheese blend)
2 tablespoons snipped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
4 roma tomatoes, thinly sliced

CHICAGO DEEP-DISH PIZZA

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16



Chicago Deep-Dish Pizza image

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.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

DEEP DISH PIZZA RECIPE BY TASTY

Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.

Provided by Pierce Abernathy

Categories     Dinner

Time 25m

Yield 8 servings

Number Of Ingredients 19



Deep Dish Pizza Recipe by Tasty image

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!

Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

VEGETABLE DEEP-DISH PIZZA

Make and share this Vegetable Deep-Dish Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12



Vegetable Deep-Dish Pizza image

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.

Nutrition Facts : Calories 156.7, Fat 10.2, SaturatedFat 3.3, Cholesterol 14.9, Sodium 381.4, Carbohydrate 9.8, Fiber 2.3, Sugar 5, Protein 8.7

1 lb fresh spinach
1 (10 ounce) package mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
salt
fresh ground black pepper
pizza dough (for one 9-inch deep-dish pizza)
4 ounces sliced asiago cheese or 4 ounces provolone cheese
1 cup pizza sauce (homemade or commercial)
4 ounces sliced fresh mozzarella cheese
2 tablespoons grated pecorino romano cheese
1 tablespoon chopped fresh basil

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