Vegetable Lovers Deep Dish Pizza Food

VEGETABLE LOVERS' DEEP-DISH PIZZA

Steps:

• Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.
• Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.
• Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.
• Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.
• Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.

DEEP-DISH PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

DEEP-DISH PIZZA

Steps:

• For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides.
• For pizza: Preheat oven to 400°F. In a small skillet, sauté onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.

VEGETABLE DEEP-DISH PIZZA

Steps:

• Wash the spinach well and discard tough stems; place wet spinach in a big pot; cover and bring to a simmer; cook until spinach is wilted and tender, about 5 minutes.
• Place cooked spinach in a strainer and press it with a wooden spoon to remove as much of the juice as possible; chop spinach on a board.
• Wipe mushrooms clean with a damp cloth, then slice.
• In a big skillet, cook mushrooms in oil over medium heat until the liquid has evaporated and the mushrooms are beginning to brown.
• Add in garlic; cook 2 minutes; stir in the spinach and salt/pepper to taste; mix well and remove from heat; let cool.
• Preheat oven to 400°; oil a 9 x 1 ½ inch layer cake pan or deep-dish pie pan.
• With rolling pin, roll out dough to a 13 inch circle; arrange the dough in the prepared pan, patting it up the sides.
• Place the slices of asiago in the bottom of the pan; spread a layer of vegetables over the cheese; make a layer of sauce.
• Arrange the mozzarella slices on top; sprinkle with pecorino.
• Bake about 40 minutes, until the crust is crisp and the filling is bubbling; sprinkle with basil and serve.