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Deep-Dish Vegetable Pizza Recipe

American · Main course · 75 min total

A hearty, Chicago-style deep-dish pizza loaded with a colorful medley of roasted vegetables and gooey mozzarella, baked in a buttery cornmeal crust.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 2 tablespoons olive oil, plus more for greasing
• 2 tablespoons unsalted butter, melted
• 1 cup sliced mushrooms
• 1 cup diced bell peppers (mixed colors)
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced red onion
• 2 cups shredded mozzarella cheese
• 1 1/2 cups crushed tomatoes (canned)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine flour, cornmeal, yeast, and salt. Add warm water, olive oil, and melted butter; stir until a dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
2. Preheat oven to 425°F. Toss mushrooms, bell peppers, zucchini, cherry tomatoes, and red onion with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, stirring once. Set aside to cool slightly.
3. Punch down dough. On a floured surface, roll into a 14-inch circle. Press into a greased 12-inch cast-iron skillet or deep-dish pizza pan, pushing dough up the sides. Let rest 10 minutes.
4. Layer half the mozzarella cheese over the dough. Spread the roasted vegetables evenly over the cheese. Top with remaining mozzarella.
5. In a small bowl, mix crushed tomatoes, garlic, oregano, red pepper flakes (if using), salt, and pepper. Spoon the sauce over the cheese and vegetables. Sprinkle with Parmesan.
6. Bake at 425°F for 30-35 minutes, until crust is golden and cheese is bubbly. Let cool in the pan for 10 minutes before slicing.

Tips

• For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
• Leftover pizza can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven.
• Feel free to swap vegetables based on season or preference.

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