Sorry. It’s too late, but I wanted to write you a poem. It’s late, and I really wanted to write a poem for you. But you get the idea, so congratulations.
I’ve never been much of a deep-dish girl. The thin crust appeals to me more because I can add more toppings and more pieces. Let’s face it: the toppings are what make a pizza. Am I right?
The crust on most deep-dish pizzas is a buttery, complex crust that I don’t have time to make.
I prefer my crust to be a crust and not a buttery meal roll. This time, I stuck to my favorite pizza dough, which I make almost every week and have on hand for pizza nights. It would be best if you did the same. This is the only solution.
Deep Dish Pizza: The Origins
attributes the invention of pizza to Naples in Italy between the late 1700s and early 1800s. It may have been influenced by the flatbread-style dish that ancient Egyptians and Greeks served. In the 19th and 20th centuries, Italian immigrants brought pizza to America.
Chicago was the birthplace of deep-dish pizza. It is believed that the first deep dish style pizza was created in 1943 by Ike and Ric Riccardo at their Pizzeria Uno restaurant (but its origin is disputed). Pizzeria Uno has more than 200 locations in the world!
Deep Dish Pizza: How to Make it?
It’s easy to make a deep-dish pizza once you’ve mastered the crust.
Put the dough on a cast-iron pan or round pan. Rub it with olive. Spread the dough and create a crust that is 1 inch tall.
Cheese.
Toppings.
Lots of sauce.
Mo cheese.
Boom. Bake. Boom. You have a deep-dish pizza on your hands. You may burn yourself on the hot skillet three times when you cut it. …)
This pie is SO GOOD!
The layers of cheese, sauce, and roasted vegetables made it seem like a decadent treat despite the absence of butter. The outside was crisp, and the inside was tender and slightly doughy. The veggies melted between the cheese, and the sauce was an amazing combination.
My stomach could only fit two small pieces. The deep dish is filling!
With a crust prepared ahead of time (or snagging a quality store-bought), this pie comes together in about 45 minutes. It’s such a simple and fairly healthy lunch or dinner option that only requires a handful of staple ingredients. I know I said I liked thin crust before, but things are about to get all deep dish up here. I’m in love!
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
- One clove garlic
- 1- 1 1/2 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 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 1/2 of mozzarella cheese in, then add veggies, and then add 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 for up to 2-3 days. Or in the freezer for up to 1 month.