Friday, March 13, 2015

Veggie Deep Dish Pizza

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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. 
I crammed so many veggies on this pizza that I even impressed myself. I basically used all the vegetables in my refrigerator that didn't have much shelf life left in them. That included mushrooms, peppers, onions, cherry tomatoes and black olives. Yum! 

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!

Printable Recipe


  • 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

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