Can I use store-bought dough?

Yes, standard refrigerated pizza dough works perfectly for this recipe.

How do I prevent a soggy crust?

Roasting the vegetables first is the most important step to remove excess water.

Can I prepare this ahead of time?

You can assemble the pizza and keep it in the fridge for up to two hours before baking.

Vegetable Lovers Deep Dish Pizza

Name: Vegetable Lovers Deep Dish Pizza
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 lb pizza dough; 2 tbsp olive oil; 1 cup diced bell peppers; 0.5 cup red onion slices; 2 cups baby spinach; 2 cups shredded mozzarella; 1 cup crushed tomatoes; 1 tsp dried oregano; 2 cloves minced garlic; 0.25 cup grated parmesan

When I first moved into my apartment, I was obsessed with the idea of making deep dish pizza. There is something satisfying about the architectural integrity of a pie that holds so many toppings. Most store-bought versions are a bit soggy, but the trick is roasting your vegetables before they hit the crust. It removes the excess moisture so you get a crisp bite rather than a pool of water.

I prefer using a mix of bell peppers, red onion, and baby spinach for this. The trick I learned from a local pizzeria is to add the cheese directly onto the dough first. This creates a barrier between the crust and the juicy vegetables, keeping everything crunchy. Your kitchen will smell like an herb garden once the garlic and oregano hit the oven. It is worth the extra patience needed for the longer bake time.