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Delicious meat-free deep dish pizza that’s perfect for brunch or a light dinner!
Here’s a gourmet-style pizza that is very easy to make! Yes, even if you make your own crust, it’s still easy because the crust really doesn’t require any rolling; you just pat it in the pan!
I used a special pizza yeast in this. Pizza yeast contains a dough relaxer so it doesn’t require resting or any rising. The caveat with this yeast is it cannot be substituted in other recipes that require rising. It’s for pizza crust only. Of course you can use regular yeast or rapid-rising yeast in this as well. All you have to do is knead the dough, cover it and let it rest for 10 minutes. If you want to eliminate making your own crust, then it’s fine to use the pizza dough you can get pre-made in the supermarket and you can even use one of those Boboli shells that’s sold in the bread aisle.
Soon a lot of us will have glorious fresh tomatoes from our gardens–I SO advise making this when you get your first yield! It will have so much more flavor than even the best store-bought tomatoes. Another plus is using fresh basil that you’ve grown. It’s not necessary because you can use the dried variety in the jar, but fresh is always better–yes, even if you buy it (like I do off-season).
The cheeses include the usual mozzarella and Parmesan, but I added just a touch of Asiago for bolder flavor. You can omit the Asiago, and it’ll taste just fine, but it definitely tastes better with it!
The dish I used here was perfect for this type of pizza. It’s actually sold as a tray at Allora and it’s part of the Colombino collection from Ceramiche Tapinassi. It’s approximately 12-inches in diameter (nominal because in EU everything is metric). But you can use a large (10-inch) deep-dish pie plate, a medium-sized rectangular baking sheet (the kind that has sides) or a 10-inch cake pan too.
Fresh Tomato Deep Dish Pizza
- 1 recipe pizza dough see NOTES
- 1 large tomato beefsteak is good, sliced thinly (I used 8 slices and used a mandoline)
- 1 1/2 cups shredded mozzarella -OR- 6-8 oz fresh mozzarella sliced
- 1/4 cup grated Parmesan cheese
- 2 tbs shredded Asiago cheese optional
- 2 tbs chopped fresh basil -OR- 1 tsp dried
- 1 tbs olive oil
- Preheat oven to 425 degrees F
- Pat pizza dough in a deep 10-12-inch greased round pan (see post for other pans you can use)
- Brush crust with the olive oil
- Distribute shredded mozzarella over crust
- Place one tomato slice in the center, then place the other slices around the outer edge.
- Divide basil between each tomato
- Sprinkle Parmesan over filling
- Sprinkle Asiago over the top (optional but suggested)
- Bake for 12-15 minutes