Considering tomorrow is Pi Day (3/14) and today is Lenten Friday, it's only fair that I share this incredibly tasty (and meatless) deep dish pizza pie with you today! It's so good that I can guarantee you'll want to eat this even when you don't HAVE to go meatless.
Making this in a cast iron skillet gave the crust a nice crispy crunch. Since it was deep dish, I had no problem adding all the roasted vegetables and a ton of sauce and cheese. This is an awesome deep dish pizza that you don't even have to travel all the way to Chicago to have. Enjoy!
- 1/2 homemade pizza dough recipe
- 1 cup cherry tomatoes
- 1/2 green pepper, sliced thin lengthwise then cut in half
- 1/2 cup mushrooms, sliced
- 1 small onion, sliced thin
- 1/2 tsp. garlic, minced
- 2 tbsp. olive oil
- 1/4 cup black olives, drained, sliced
- 3/4 cup pizza sauce
- 1 tsp. Italian seasoning
- 2 cups Mozzarella cheese, divided
- 1/4 cup Parmesan cheese, grated
Preheat oven to broil. Line a large baking sheet with aluminum foil. Put tomatoes, green pepper, mushrooms, onion and garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Broil for 5-8 minutes, tossing every couple minutes, until vegetables are tender and begin to brown. Set aside.
Preheat oven to 450 degrees F.
Coat a 12-inch cast iron skillet or round baking dish with extra virgin olive oil. Put your dough in the pan and push it up around the sides about 1 to 1.5 inches.
Sprinkle 1 cup of Mozzarella cheese over the dough. Add the roasted vegetables and olives. Spread the pizza sauce evenly over the top. Sprinkle with Italian seasoning. Top with remaining 1 cup Mozzarella cheese and Parmesan cheese.
Bake for 20-25 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.
Source: SK Original