My Favorite Deep-Dish Vegetarian Pizza

Name: My Favorite Deep-Dish Vegetarian Pizza
Yield: Serves 4 as a main course
Ingredients: 2 tablespoons grated Parmigiano-Reggiano; 1 (6.5-ounce) jar marinated and quartered artichoke hearts, drained and blotted on paper towels; 1 pound pizza dough, defrosted in the refrigerator, if frozen (see the recipe notes); 2 tablespoons olive oil; 1 small yellow onion, peeled and thinly sliced crosswise; 1 cup purchased Italian tomato pasta sauce; 2 large cloves garlic, peeled and minced; 2 cups small broccoli florets, cooked; ½ cup (2 ounces) sun-dried tomatoes in oil, blotted on paper towels and thinly sliced; ⅓ cup (2 ounces) pitted oil-cured olives, chopped; 1½ teaspoons dried oregano, crushed; Pinch of red pepper flakes, crushed (optional); 2 cups (½ pound) shredded low-moisture mozzarella; 2 tablespoons julienne fresh basil leaves

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

This substantial deep-dish pizza of broccoli, sun-dried tomatoes, olives, and artichoke hearts is topped with mozzarella and a final shower of fresh basil leaves. To me, this is comfort food. The cheese sprinkled over most of the ingredients prevents the ingredients from burning or drying out. Be sure to let the pizza rest once it comes from the oven; this way, the pizza will easily slide out of the skillet, and you won’t burn your mouth.

Ingredients

Main course
Vegetarian
Pizza

Ingredients

Method