Deep Dish Pizza

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.4
  • Total Fat: 7.5 g
  • Cholesterol: 16.0 mg
  • Sodium: 988.9 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.7 g

View full nutritional breakdown of Deep Dish Pizza calories by ingredient
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For this Deep dish Pizza all you need is a 8 or 9 inch cast iron pan and a little patience. Preheat your oven to 475 and let's get started. For this Deep dish Pizza all you need is a 8 or 9 inch cast iron pan and a little patience. Preheat your oven to 475 and let's get started.
Number of Servings: 4


    The crust:
    1 cup all purpose flour
    1 cup whole wheat flour
    2 Tbsp dried parsley
    1 Tsp dried oregano
    1 Tsp dried basil
    1 Tsp salt (more if you like)
    1 Tbsp olive oil
    1 Tbsp honey
    1 packet of yeast
    1 Tsp sugar
    About a cup of water

    The filling:
    1 cup mozzarelle cheese, grated (part skim, but doesn't have to be low fat)
    1/4 cup parmesian or 3 cheese blend, grated
    1 crown of broccoli, cut in small pieces
    1/2 a small onion sliced thin
    8 or so mushrooms sliced
    1/2 a red pepper sliced
    1 can of stewed whole tomatoes


To make the crust:

Dissolve the yeast and the sugar in about 1/4 cup of tepid water. Set that aside. Put all the dry ingredients (white flour, wheat flour, parsley, oregano, basil, and salt) together in a bowl - if you have a kitchenaid, use that with the bread hook. Get all that mixed up so it's pretty uniform. Next, dump the honey, oil and the yeast mixture in. Start mixing with the bread hook, or with your hands if you don't have a kitchenaid. It will be dry at first. Start adding water 1 Tbsp at a time until your dough forms a slightly sticky ball. Keep kneeding for a few minutes and then let sit in a warm place with a wet towel over the bowl for about 30 minutes.

Preparing the filling:

Cut up all the veggies into pretty small pieces, except for the onions - those are more fun left in rings. Take each group of veggies and stick them in the microwave for about 1 minute. So, that's 1 minute for the mushrooms, one for the broccoli, one for the onions and 1 for the peppers. This is solely to get moisture out of them so you don't end up with a mushy pizza. I dump my veggies out on paper towels afte they've been zapped. This workes really well to blot up the liquid.

Putting it together:

Use olive oil to grease the cast iron pan.
The dough should be pretty stretchy, and you can stretch it out into a disc that's about as wide as the base of your cast iron pan. Plop the dough in the pan and gently stretch it up the edges of the pan. You can just pull slightly on the edges. Be careful not to overwork the dough or it'll shrink back down.
I cut up the fresh mozzarella that comes in a ball, and I mix that with fat free grated mozzarella (get the best of both worlds), spread the mozzerella cheese onto the crust, and add the veggies ontop of the cheese. Then, take the stewed tomatoes from the can and ignore the liquid. Squish each tomato until you get rid of most of the liquid and throw the tomatoes on top of the veggie/cheese mixture. You can use as many tomatoes as you want, but it is important to try to get the liquid out - or again, you'll have a soggy pizza.
Finally, sprinkle the parmesian cheese on top and bake in your oven on 475 for 20 minutes or so. Just keep an eye on it at the end to make sure the pizza doesn't burn.

Number of Servings: 4

Recipe submitted by SparkPeople user GRETJE.

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