Veggie-Stuffed Deep-Dish Pizza

Yehudis Mann Yehudis Mann
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This is a wonderful twist on the typical pizza night. This recipe yields two deep-dish pizzas so you’ll have one to put away, although it’s more likely that both will get eaten before it gets to the freezer!

1h 30m 12
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat

Directions

Prepare the Veggie-Stuffed Deep-Dish Pizza

  1. Dissolve yeast and sugar in water and juice. Add flour and water and knead to form a dough. Cover and let rise for 30 minutes.

  2. Preheat oven to 400 degrees Fahrenheit.

  3. Toss vegetables on a large baking sheet with oil and salt. Roast for 20 minutes.

  4. Grease two (nine-inch) round springform pans (or disposable nine-inch round pans) with cooking spray.

  5. Divide dough into quarters, then roll each into a 10 inch circle. Press one circle of dough into the bottom and up the sides of each pan.

  6. Sprinkle 3/4 cup mozzarella cheese on each pizza and top with roasted vegetables. Top with a second circle of dough and pinch the top and bottom to seal. Bake for 30 to 35 minutes, until golden.

  7. Spread half of the pizza sauce onto each pizza and top with remaining mozzarella cheese, plus additional diced vegetables, if desired. Bake for another 10 minutes, until cheese is melted.

Credits

Description:

Photos and Styling by Chay Berger

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1 Comment

Gitty Gewirtz •

What kind of yeast do you use for this?
Also, is the oil for the dough or for the vegetables?

Raquel Malul Kosher.com Team •
Reply to Gitty Gewirtz

The oil is for the vegetables. Active dry yeast