Pie, pie, I made you a pie. A pie on the fly. Without any ryyyeee!
Sorry. It’s late and I really wanted to make you a poem. Somehow I wanted to fit in “It doesn’t have any butterrrrr” and “it’s deep dissshhh” but they didn’t really rhyme with fly, so they didn’t make the cut. You get the point though, you’re smart.
I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce. Am I right?
However, after recently getting the urge to go deep dish on you guys, I did a quick Facebook survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.
Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.
I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.
Once you get past the complicated part of a deep dish pizza, namely the crust, it’s quite simple.
You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.
Lots o’ sauce.
Boom. Bake. Boom. You got a deep dish pizza on your hands. (Only be careful because the skillet will be hot and you may burn yourself three times in the process of cutting it, not that I know that from experience or anything…)
This pie was SO SO good!
Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.
I could’ve eaten the whole thing, probably, except that my belly could only hold two small pieces. Deep dish is filling!
With a crust prepared ahead of time (or snagging a quality store-bought) this pie comes together in about 45 minutes. It’s such a simple and fairly healthy lunch or dinner option that only requires a handful of staple ingredients. I know I said I liked thin crust before, but….things are about to get all deep dish up in here. I’m in love!
- If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.
- Preheat oven to 450 degrees F (232 C).
- Next, coat a cast iron or round baking dish with extra virgin olive oil and run a garlic clove around for seasoning. Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches. Let rest for a few minutes while preparing the rest of your toppings.
- First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.
- Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.
*Nutrition information is a rough estimate for one-quarter of the pizza (2 small pieces).
* To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).