0 from 9 votes
Loaded Vegetable Detroit-Style Pizza
This Loaded Vegetable Detroit-Style Pizza will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of veggies on top for BALANCE!
Prep Time
15 mins
Cook Time
15 mins
Proof Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4 people
Calories: 1029 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Pizza
- 3 tablespoons olive oil
- 1 batch Detroit style pizza dough, recipe below
- 4-5 large stalks of broccoli, cut into coins and small florets
- 1 cup wilted spinach, any excess moisture removed
- 8 ounces brick style whole-milk mozzarella cheese, cut into ½-inch cubes
- ½ cup feta cheese, crumbled
- ½ cup olive oil, mixed with 8 cloves of chopped garlic
- red fresno chiles to garnish
- red pepper flakes, basil and oregano to garnish
For the Dough
- 2 ¼ cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon Rapid Rise Yeast
- 1 teaspoon white sugar
- olive oil as needed
Instructions
For the Dough
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
Cup of Yum
For the Pizza
- Position an oven rack in the bottom of the oven and preheat to 500 F.
- Pour the 3 tablespoons of olive oil in a large, rectangle metal cake pan (roughly 10 x 14inches). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
- Drizzle half of the garlic oil sauce on top. Layer the broccoli and spinach on the dough. Then lay the cheese cubes and feta all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos.
- Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into squares and serve with garnishes
Notes
- Don’t skimp on the Fresno Chiles if you can find them, because they seal the deal and make this the most flavorful pizza I’ve made to date!
Nutrition Information
Calories
1029kcal
(51%)
Carbohydrates
98g
(33%)
Protein
41g
(82%)
Fat
57g
(88%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
32g
Cholesterol
61mg
(20%)
Sodium
1942mg
(81%)
Potassium
2122mg
(61%)
Fiber
19g
(76%)
Sugar
12g
(24%)
Vitamin A
4955IU
(99%)
Vitamin C
544mg
(604%)
Calcium
685mg
(69%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1029
% Daily Value*
| Calories | 1029kcal | 51% |
| Carbohydrates | 98g | 33% |
| Protein | 41g | 82% |
| Fat | 57g | 88% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 32g | 160% |
| Cholesterol | 61mg | 20% |
| Sodium | 1942mg | 81% |
| Potassium | 2122mg | 45% |
| Fiber | 19g | 76% |
| Sugar | 12g | 24% |
| Vitamin A | 4955IU | 99% |
| Vitamin C | 544mg | 604% |
| Calcium | 685mg | 69% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.