Deep-Dish Vegetable Pizza
This delicious mushroom and zucchini focaccia pizza is a delightful combination of flavors and textures. Freshly sliced mozzarella, sautéed vegetables, and a hint of basil come together on top of a golden-brown focaccia crust, creating a satisfying dish that is perfect for sharing with loved ones. Enjoy the comforting aromas and flavors of this homemade pizza straight from the oven to the table!
— Constant Cookbook
Ingredients
- 1 focaccia dough in an 8-inch square pan (see related recipe at left), at cool room temperature
- 1 Tbs. olive oil, plus more for brushing
- 1/4 lb. button mushrooms, thinly sliced
- 1 large zucchini, halved lengthwise and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1 1/2 cups purchased marinara sauce
- 1/2 lb. fresh mozzarella cheese, thickly sliced
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 Tbs. chopped fresh basil
Instructions
- <b>Shape the dough</b>
- Preheat an oven to 400&#176;F.
- Pat the dough up the sides of the pan. Cover with plastic wrap and let stand until the dough is spongy, about 30 minutes.
- <b>Prepare the topping</b>
- Meanwhile, in a large fry pan over medium heat, warm the 1 Tbs. oil. Add the mushrooms, zucchini and onion and cook until the onion is tender and the mushrooms have released their liquid, about 5 minutes. Remove from the heat and let cool slightly.
- <b>Bake the pizza</b>
- Spread the marinara sauce on the bottom of the dough, leaving a 1/2-inch border. Top with the mozzarella slices and the vegetables and sprinkle with the Parmigiano-Reggiano. Brush the exposed dough with olive oil. Bake until the underside of the dough is golden brown, about 25 minutes.
- Transfer the pizza to a cutting board. Sprinkle with the basil, cut into pieces and serve immediately. Serves 2 to 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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