Recipes Main Courses Pizza and Sandwiches Deep-Dish Vegetable Pizza

Deep-Dish Vegetable Pizza

Deep-Dish Vegetable Pizza is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

A mixture of cheeses such as creamy fontina or sharp feta would work well with this pizza. You can also mix up the vegetables and add sliced sun-dried tomatoes or chopped broccoli florets.

Ingredients:

  • 1 batch focaccia dough in an 8-inch square pan, at cool room temperature
  • 1 Tbs. olive oil, plus more for brushing
  • 1/4 lb. button mushrooms, thinly sliced
  • 1 large zucchini, halved lengthwise and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1 1/2 cups purchased marinara sauce
  • 1/2 lb. fresh mozzarella cheese, thickly sliced
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 Tbs. chopped fresh basil

Directions:

Shape the dough
Preheat an oven to 400°F.

Pat the dough up the sides of the pan. Cover with plastic wrap and let stand until the dough is spongy, about 30 minutes.

Prepare the topping
Meanwhile, in a large fry pan over medium heat, warm the 1 Tbs. oil. Add the mushrooms, zucchini and onion and cook until the onion is tender and the mushrooms have released their liquid, about 5 minutes. Remove from the heat and let cool slightly.

Bake the pizza
Spread the marinara sauce on the bottom of the dough, leaving a 1/2-inch border. Top with the mozzarella slices and the vegetables and sprinkle with the Parmigiano-Reggiano. Brush the exposed dough with olive oil. Bake until the underside of the dough is golden brown, about 25 minutes.

Transfer the pizza to a cutting board. Sprinkle with the basil, cut into pieces and serve immediately. Serves 2 to 4.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).

Rated 5 out of 5 by from Perfect Pizza! Made this for our guests and it was perfect! It was delicious! The dough turned out amazing, we kept eating and eating until it was all gone! Couldn't keep our hands out of the pan! Definitely recommend and fun to make with your family!
Date published: 2012-03-19
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