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 pizzas 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.
Origins of Deep Dish Pizza
Naples, Italy is credited with the origination of pizza in the late 1700s to early 1800s. But it may have been inspired by a similar flatbread-style dish served by ancient Egyptians, Romans, and Greeks. Italian immigrants then brought pizza to the US in the 19th-20th century.
It was in Chicago that deep dish style pizza was created. The first deep dish pizza is believed to have been created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno (but the origin is debated). The concept became wildly popular and Pizzeria Uno now has over 200 locations worldwide!
How to Make Deep Dish Pizza
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!
More Pizza Recipes
- Apple Streusel Breakfast Pizzas (Dairy-Free)
- Simple Vegan Pizza
- Butternut Squash Veggie Pizza
- Vegan Gluten-Free Pizza Crust
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Simple Deep Dish Pizza
- 1/2 batch pizza dough recipe (or sub store-bought // see notes for gluten-free)
- 3/4 – 1 cup pizza sauce
- 1 cup mixed veggies of choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)
- Olive oil
- 1 clove garlic
- 1- 1 ½ cups mozzarella cheese (or dairy-free mozzarella)
- Italian seasonings (dried basil, oregano, thyme, red pepper, etc. // optional)
- Grated parmesan cheese (optional)
- Fresh basil (optional)
- 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. Or if using a parchment-lined baking sheet, roast veggies at 450 degrees F (232 C) as the broiling function is unsafe with parchment paper. Remove from oven and set aside.
- Preheat oven to 450 degrees F (232 C).
- Next, coat a 10-inch cast iron skillet or round baking dish with olive oil and run a garlic clove around for seasoning (NOTE: If using a 12-inch cast iron, the recipe should still work you'll just need to stretch the dough a bit more to fit the pan, and use slightly more toppings). Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches (see photo). 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. Store cooled leftovers covered in the refrigerator up to 2-3 days. Or in the freezer up to 1 month.
*Method adapted from Emeril Lagassi
*Although it would likely be with varied success, make this recipe gluten-free using this Gluten-Free Pizza Crust recipe.
*To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).
*Nutrition information is a rough estimate calculated with 1/4 cup each cherry tomatoes, eggplant, onion, and mushrooms and without optional ingredients.