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

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.