Deep Dish Pizza With Zucchini Onion And Eggplant Recipes

Steps:

• Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
• Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
• Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Steps:

• Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
• 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.
• Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
• Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
• Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
• 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.
• Season with salt and pepper; remove pan from heat and set aside to cool slightly.
• Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
• Scatter the cooked vegetables over the top.
• Place the rest of the mozzarella over the top.
• Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
• Place pizza in the oven on the baking stone and decrease heat to 450°.
• Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
• Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
• 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.

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Steps:

• Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
• Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
• Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 5 minutes).
• Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
• Punch dough down; divide dough in half.
• Roll each half of dough into a 11 inch circle on a lightly floured surface.
• Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
• Press dough up the sides of the pan.
• Cover and let rise until puffy-- about 30 minutes.
• Preheat oven to 375°F.
• Combine eggplant and next 3 ingredients.
• Place eggplant mixture on a jelly roll pan, spreading evenly.
• Bake at 375°F for 30 minutes, or until tender.
• Remove eggplant from oven and increase oven temperature to 400°F.
• Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
• Top with cheese.
• Bake at 400°F for 30 minutes or until crusts are lightly browned.