To cut down on cooking time, prepare your veggies (step 3) the day before so that they’re ready for assembly in step 7.
Deep-Dish Pizza
Makes 1 (10-inch) Pizza
Ingredients
- 2 cups pizza sauce
- 1 (1-pound) package fresh pizza dough
- 5 tablespoons olive oil, divided
- 1 large yellow onion, chopped (about 3 cups)
- 1 large red bell pepper, diced
- 1 (8-ounce) package fresh baby portobella mushrooms, sliced
- 3 tablespoons unsalted butter, melted
- 2 cups shredded part-skim mozzarella cheese
- 1 (5-ounce) package sliced pepperoni
- ½ cup grated fresh Parmesan cheese
- Salad, to serve
Instructions
- In a medium saucepan, add pizza sauce, and heat over medium-low heat, stirring occasionally, until thickened, 30 to 40 minutes. Do not let boil.
- Place dough on a lightly floured surface to come to room temperature.
- In a medium skillet, heat 2 tablespoons oil over medium heat. Add onion, and cook, stirring frequently, until caramelized, about 30 minutes. Place onion in a small bowl, and set aside. In same skillet, combine 1 tablespoon oil and bell pepper; cook until slightly browned, 2 to 3 minutes. Add bell pepper to caramelized onions. In same skillet, combine mushrooms and remaining 2 tablespoons oil; cook until soft and golden brown, about 5 minutes.
- Preheat oven to 450°.
- Brush the bottom and sides of a 10-inch cast-iron skillet with melted butter.
- Punch down dough. On a lightly floured surface, roll or stretch dough into a 13-inch circle. Transfer to prepared skillet, pressing into bottom and up sides, making sure dough is even and there are no air bubbles under dough.
- Sprinkle mozzarella onto dough in an even layer. Top with onion mixture. Top with pepperoni. Spoon pizza sauce on top, spreading into an even layer.
- Bake until the dough is slightly golden brown, about 10 minutes. Cover with foil, and continue to bake until crust is golden and an instant-read thermometer inserted in center registers at least 145°, 15 to 20 minutes more. Top with Parmesan. Slice and serve from skillet, or remove from skillet, and slice to serve. Serve with salad, if desired.
Notes
Kitchen Tip
It’s important that the toppings are layered in this order, not only to stay true to tradition but also to achieve the ultimate texture and flavor. The cheese seals a layer between the crust and the rest of the toppings so any excess moisture won’t be soaked into the crust. The placement of the meat is also purposeful, allowing any drippings to be caught and absorbed by the layer of vegetables underneath. This keeps the cheese below from getting greasy while also infusing some of that rich flavor from the meat into the vegetables. With the pizza sauce finally layered on top, you have a complete pizza pie ready to be baked.
It’s important that the toppings are layered in this order, not only to stay true to tradition but also to achieve the ultimate texture and flavor. The cheese seals a layer between the crust and the rest of the toppings so any excess moisture won’t be soaked into the crust. The placement of the meat is also purposeful, allowing any drippings to be caught and absorbed by the layer of vegetables underneath. This keeps the cheese below from getting greasy while also infusing some of that rich flavor from the meat into the vegetables. With the pizza sauce finally layered on top, you have a complete pizza pie ready to be baked.
No dough recipe?
Hi Arce,
This recipe calls for prepared pizza dough. Of course, you are welcome to use your own if you would like!