Vegetarian Deep Dish Pizza

Name: Vegetarian Deep Dish Pizza
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 - 8 people
Ingredients: 1 ¼ c water; 2 tsp sugar; 2 ¼ tsp active dry yeast; ¼ c olive oil; 3 ½ c unbleached all-purpose flour; ½ c cornmeal; 1 ½ tsp salt; 2 c (16 oz) crushed tomatoes; ½ tsp garlic powder; 1 ¼ tsp oregano; ¾ tsp marjoram; 1 tsp basil; ½ tsp salt; 2 c mozzarella or provolone cheese; ½ green pepper; ½ onion; ½ c black olives; 4 oz mushrooms

User Reviews

0.0

0 reviews

Unrated

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
6 - 8 people
Calories
404 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Vegetarian Deep Dish Pizza

John House

Report

Our Vegetarian Deep Dish Pizza brings the veggies and cheese to a soft-crusted, Chicago-style deep dish pizza. Meat lovers can't deny this is an epic pizza! | Curious CuisiniereYield: 1 (10 inch) pizza

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

For the Pizza Dough

1 ¼ c water, warmed to 100F
2 tsp sugar
2 ¼ tsp active dry yeast (1 packet)
¼ c olive oil
3 ½ c unbleached all-purpose flour
½ c cornmeal
1 ½ tsp salt

For the Sauce

2 c (16 oz) crushed tomatoes, drained
½ tsp garlic powder
1 ¼ tsp oregano
¾ tsp marjoram
1 tsp basil
½ tsp salt

Other Fillings

2 c mozzarella or provolone cheese, shredded
½ green pepper, diced
½ onion, diced
½ c black olives, sliced
4 oz mushrooms, sliced

Add to Shopping List

Instructions

For the Pizza Crust

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).

Making the Pizza

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.

Notes

To Make The Dough Ahead: The dough may be wrapped in plastic wrap and refrigerated for up to 10 days after making. Or, it can be frozen for up to 3 months. Let the dough come to room temperature before making your pizza. (For refrigerated dough this takes about 30 minutes on the counter. Frozen dough should be placed in the refrigerator for 12 hours, before setting on the counter for 30 min.)

Nutrition Information

Show Details

Calories 404kcal (20%) Carbohydrates 57.5g (19%) Protein 15.7g (31%) Fat 12.6g (19%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 959mg (40%) Fiber 5.2g (21%) Sugar 6g (12%)