Categories: Main Dish, Pizza, Vegetarian
Ingredients
- 2 1/2 tablespoons olive oil
- chicago-style deep-dish pizza dough
- 2 garlic cloves, minced
- 1 yellow onion, chopped
- 2 zucchini, cut into 1/2-inch dice (8 oz.)
- 1 eggplant, cut into 1/2-inc dice (10-12 oz.)
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1 lb fresh mozzarella cheese, thinly sliced
- 3 1/2 cups pizza sauce
- 1/2 cup freshly grated parmesan cheese
Directions
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Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
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Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
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Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan.
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Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
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Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
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Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
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Add in the zucchini and eggplant; continue to saute/stir until the vegetables are crisp-tender and beginning to brown at the edges, about 8 minutes.
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Season with salt and pepper; remove pan from heat and set aside to cool slightly.
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Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
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Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
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Scatter the cooked vegetables over the top.
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Place the rest of the mozzarella over the top.
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Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
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Place pizza in the oven on the baking stone and decrease heat to 450°.
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Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
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Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
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Use a knife to loosen the crust from the sides of the pan; cut pizza into large wedges and then slide a metal spatula under the bottom of the crust to remove and lift out wedges; serve immediately.