Deep-Dish Vegetable Pizza
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.
- 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
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).