Vegetarian Deep-Dish Pizza

Vegetarian Deep-Dish Pizza
Who says pizzas are only for meat-lovers? This Chicago-style version is a vegetarian’s dream and perfect for relaxed weekend family fare.

Serves 4

½ cup tomato pasta sauce

1 cup coarsely grated pizza cheese

100g vine-ripened cherry tomatoes

100g Swiss brown mushrooms, thickly sliced

1 bunch asparagus, woody ends 

trimmed, cut into 5cm pieces

1 zucchini, ends trimmed, thinly sliced lengthways

50g marinated feta, crumbled

shaved parmesan, to serve

Pizza Dough

2 cups plain flour

½ tsp salt

1 cup warm water

2 tsp dried yeast

pinch caster sugar

To make the pizza dough, combine flour and salt in a large bowl. Make a well in the centre. Combine water, yeast and sugar in a small jug. Set aside for 5 minutes or until frothy. Pour into the well. Use a wooden spoon to combine. Turn onto a lightly floured surface; knead for 5 minutes or until smooth. Place in a lightly greased bowl. Set aside, covered, for 1 hour or until dough doubles in size.

Preheat oven to 220°C. Grease a 30cm-round pizza tray. 

Punch down centre of the dough with your fist. Press out over the prepared pan.

Spread pasta sauce evenly over the top of the pizza. Sprinkle with cheese. 

Top with tomatoes, mushrooms, asparagus, zucchini and feta. Bake in preheated oven for 15 minutes or until golden brown. 

Serve sprinkled with shaved parmesan.

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