Vegetable Garden Deep-Dish Pizza
This award-winning Vegetable Garden Deep-Dish Pizza is a delightful culinary masterpiece that brings together the best of fresh vegetables and wholesome grains. Inspired by a beloved recipe originally from Pizzapiazza in Lower Manhattan, this pizza is a healthy yet scrumptious alternative to traditional cheese and meat-laden pies. The homemade sauce, bursting with the flavors of ripe plum tomatoes and aromatic garlic, pairs perfectly with a generous layering of fresh spinach, colorful bell peppers, and a medley of low-fat cheeses. Baked in a charming springform pan, this pizza is not just a treat for the palate but a feast for the eyes, featuring a stunning presentation of tomato slices and vibrant basil leaves. It's a rewarding recipe that is absolutely worth the effort for lovers of healthy yet delicious food.
N/A
Servings
375
Calories
26
Ingredients
Ingredients
Warm Water
1 cup (110°F)
Active Dry Yeast
1 T (1 packet)
Sugar
1 pinch
All-Purpose Flour
2-2.25 cups (divided)
Whole Wheat Flour
1 cup
Salt
1 teaspoon (if desired)
Olive Oil
2 tablespoons
Cornmeal
(for sprinkling pan)
Olive Oil
1 tablespoon
Onion
2/3 cup (sliced (1 medium))
Garlic
1 teaspoon (minced)
Plum Tomatoes
1 (16 ounce) can (with their juice)
Salt
1/4 teaspoon (if desired)
Sugar
1/4 teaspoon
Fresh Ground Black Pepper
Hot Red Pepper Flakes
1 pinch
Fresh Spinach
1 lb (washed, stems trimmed)
Olive Oil
1 tablespoon
Garlic
1 teaspoon (minced)
Shredded Part-Skim Mozzarella Cheese
1.5 cups (about 6 ounces)
Shredded Swiss Cheese
3/4 cup (about 3 ounces)
Grated Parmesan Cheese
1/3 cup
Ripe Plum Tomatoes
2-3 (sliced thinly lengthwise)
Fresh Basil Leaves
16
Green Bell Pepper
1 small (sliced into 1/4 inch strips)
Red Bell Pepper
1 small (sliced into 1/4 inch strips)
Instructions
1
Start by proofing the yeast: in a small bowl, combine warm water and sugar, then sprinkle the yeast on top. Let it sit until bubbly, about 5-10 minutes.
2
In a large bowl or food processor, mix 2 cups of all-purpose flour, whole wheat flour, and salt together. Add the bubbly yeast mixture and olive oil, and stir or process until the dough begins to pull away from the sides of the bowl.
3
Transfer the dough to a floured surface and knead until smooth and elastic, adding up to 1/4 cup more flour if needed to prevent sticking. Form the dough into a ball.
4
Place the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm place until it doubles in size, about 1 hour. Once risen, punch down and refrigerate until ready to use.
5
For the sauce, heat olive oil in a skillet over medium heat. Sauté the sliced onion and minced garlic until translucent and tender. Lower the heat and add the plum tomatoes along with their juice, breaking them up slightly. Stir in salt, sugar, pepper, and red pepper flakes. Simmer uncovered, occasionally stirring, until thickened, approximately 30 minutes.
6
To prepare the spinach, steam it in a covered saucepan until wilted (about 3 minutes). Drain and rinse under cold water, then squeeze out excess moisture and chop coarsely. In a small skillet, heat olive oil and sauté garlic for 15 seconds before adding the spinach. Stir quickly for about a minute, then set aside.
7
In a separate bowl, mix the shredded mozzarella, swiss, and parmesan cheeses together and set aside.
8
Preheat the oven to 475°F (245°C) and move the oven rack to the lowest position. Grease a 9-inch springform pan and sprinkle the bottom with cornmeal.
9
Roll out half of the dough into a 12-inch circle. Use this to line the bottom and sides of the prepared pan, making sure no dough hangs over the edge. Spread 1.5 cups of the cheese mixture evenly over the base.
10
Layer the tomato sauce evenly on top, followed by the sautéed spinach. Sprinkle the remaining cheese mixture over the spinach.
11
Arrange the sliced tomatoes vertically along the outer edge of the pie, alternating with basil leaves, and place the remaining tomato and bell pepper strips in a circular fashion in the center.
12
Bake the pizza for 25 minutes or until the crust is golden brown and the filling is bubbly. Let it cool for 5 minutes, carefully remove the sides of the pan, and slice the pizza for serving.
Nutrition Information
10g
Fat
50g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Vegetable Garden Deep-Dish Pizza?
It is an award-winning recipe featuring fresh vegetables and wholesome grains, originally inspired by Pizzapiazza in Lower Manhattan.
What makes this pizza a healthy alternative?
It uses a whole wheat crust, fresh vegetables like spinach and bell peppers, and low-fat cheeses instead of traditional heavy meats.
How many calories are in a serving of this pizza?
There are 375 calories per serving.
What is the fat content per serving?
This pizza contains 10g of fat per serving.
How much protein is in each serving?
Each serving provides 15g of protein.
What kind of pan is required for this recipe?
A 9-inch springform pan is used to achieve the deep-dish style and beautiful presentation.
How do I proof the yeast for the dough?
Combine warm water and sugar in a small bowl, sprinkle the yeast on top, and let it sit for 5-10 minutes until bubbly.
What types of flour are used in the crust?
The crust uses a combination of all-purpose flour and whole wheat flour.
How long should the pizza dough rise?
The dough should rise in a warm place for about 1 hour or until it doubles in size.
How do I prepare the homemade tomato sauce?
Sauté onion and garlic, then add plum tomatoes with their juice and simmer with salt, sugar, pepper, and red pepper flakes for 30 minutes.
What kind of tomatoes are recommended for the sauce?
The recipe calls for a 16-ounce can of plum tomatoes.
How should the fresh spinach be prepared?
Steam the spinach until wilted, squeeze out excess moisture, chop it, and then quickly sauté it with garlic and olive oil.
Which three cheeses are used in this pizza?
The cheese mixture consists of shredded part-skim mozzarella, swiss cheese, and grated parmesan.
What is the recommended oven temperature?
The oven should be preheated to 475°F (245°C).
Where should the oven rack be placed?
The oven rack should be moved to the lowest position for baking this pizza.
Why is cornmeal used in the recipe?
Cornmeal is sprinkled on the bottom of the greased springform pan to prevent sticking and add texture.
How large should I roll out the dough?
Roll out half of the dough into a 12-inch circle to line the bottom and sides of the 9-inch pan.
In what order should the ingredients be layered?
Layer cheese first, followed by tomato sauce, then sautéed spinach, and finally the remaining cheese and fresh vegetable toppings.
How are the fresh tomatoes arranged on top?
Slices of ripe plum tomatoes are arranged vertically along the outer edge, alternating with fresh basil leaves.
What other vegetables are used for the topping?
Green and red bell pepper strips are placed in a circular fashion in the center of the pizza.
How long does the pizza need to bake?
Bake the pizza for 25 minutes or until the crust is golden brown and the filling is bubbly.
How long should the pizza cool before removing it from the pan?
Let the pizza cool for 5 minutes before carefully removing the sides of the springform pan.
What is the carbohydrate content of this pizza?
There are 50g of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe featuring only vegetables, grains, and dairy.
How much spinach is needed?
The recipe requires 1 lb of fresh spinach, washed and trimmed.
Can the dough be made in a food processor?
Yes, the instructions indicate the dough can be mixed in a large bowl or a food processor.
What is the purpose of the basil leaves in the recipe?
The basil leaves are used both for flavor and as a decorative element on the top of the pizza.
How much garlic is used in total?
The recipe uses 2 teaspoons of minced garlic, divided between the sauce and the spinach preparation.
Are there any spicy ingredients in the sauce?
Yes, a pinch of hot red pepper flakes is added to the sauce for a bit of heat.
How should the bell peppers be sliced?
The green and red bell peppers should be sliced into 1/4 inch strips.