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Chicago-Style Deep Dish with Veggies Recipe

American · Main course · 85 min total

A hearty, cheesy deep-dish pizza loaded with colorful vegetables, baked in a buttery cornmeal crust for that authentic Chicago experience.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (110°F)
• 1 tablespoon granulated sugar
• 2 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1/3 cup olive oil, plus more for greasing
• 2 tablespoons unsalted butter, melted
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sliced mushrooms
• 1 cup diced bell peppers (mixed colors)
• 1/2 cup sliced red onion
• 1 cup chopped spinach
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
2. In a large bowl, whisk flour, cornmeal, and salt. Add yeast mixture, olive oil, and melted butter; stir until a dough forms. Knead on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. Preheat oven to 425°F. Grease a 12-inch deep-dish pizza pan or cast-iron skillet with olive oil.
4. Punch down dough and press evenly into the pan, pushing dough about 1 1/2 inches up the sides. Cover and let rest 15 minutes.
5. Layer half the mozzarella cheese over the dough, then top with mushrooms, bell peppers, red onion, and spinach. Sprinkle with oregano and red pepper flakes if using.
6. Spread pizza sauce evenly over the vegetables, then top with remaining mozzarella and Parmesan cheese.
7. Bake for 40-45 minutes until crust is golden brown and cheese is bubbly. Let cool in pan for 10 minutes before slicing.

Tips

• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• You can substitute any vegetables you like; just make sure to sauté watery veggies like mushrooms first to avoid a soggy pizza.
• Leftover pizza can be reheated in a 350°F oven for 10 minutes.

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