Simple Deep Dish Pizza
Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.
Servings 4 (2-slice servings)
Ingredients
- 1/2 batch pizza dough recipe (or sub store-bought // see notes for gluten-free)
- 3/4 - 1 cup pizza sauce
- 1 cup mixed veggies of choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)
- Olive oil
- 1 clove garlic
- 1- 1 ½ cups mozzarella cheese (or dairy-free mozzarella)
- Italian seasonings (dried basil, oregano, thyme, red pepper, etc. // optional)
- Grated parmesan cheese (optional)
- Fresh basil (optional)
Instructions
- Prepare pizza dough (half batch only) and sauce if using homemade.
- If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Or if using a parchment-lined baking sheet, roast veggies at 450 degrees F (232 C) as the broiling function is unsafe with parchment paper. Remove from oven and set aside.
- Preheat oven to 450 degrees F (232 C).
- Next, coat a 10-inch cast iron skillet or round baking dish with olive oil and run a garlic clove around for seasoning (NOTE: If using a 12-inch cast iron, the recipe should still work you'll just need to stretch the dough a bit more to fit the pan, and use slightly more toppings). Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches (see photo). Let rest for a few minutes while preparing the rest of your toppings.
- First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, Italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.
- Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately. Store cooled leftovers covered in the refrigerator up to 2-3 days. Or in the freezer up to 1 month.
Video
Notes
*You can sub 1 store-bought crust for the 1/2 batch homemade.
*Method adapted from Emeril Lagassi
*Although it would likely be with varied success, make this recipe gluten-free using this Gluten-Free Pizza Crust recipe.
*To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).
*Nutrition information is a rough estimate calculated with 1/4 cup each cherry tomatoes, eggplant, onion, and mushrooms and without optional ingredients.
*Method adapted from Emeril Lagassi
*Although it would likely be with varied success, make this recipe gluten-free using this Gluten-Free Pizza Crust recipe.
*To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).
*Nutrition information is a rough estimate calculated with 1/4 cup each cherry tomatoes, eggplant, onion, and mushrooms and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 two-slice serving Calories: 314 Carbohydrates: 48.1 g Protein: 12.7 g Fat: 8.4 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.84 g Monounsaturated Fat: 3.66 g Trans Fat: 0.16 g Cholesterol: 14 mg Sodium: 326 mg Potassium: 600 mg Fiber: 4 g Sugar: 6.9 g Vitamin A: 926 IU Vitamin C: 12.06 mg Calcium: 181.74 mg Iron: 2.05 mg