Vegetable Lovers' Deep-Dish Pizza

vegetable lovers' deep-dish pizza
Photo: Paola + Murray
Prep Time:
25 mins
Total Time:
1 hr 20 mins
1 9-inch deep-dish pizza

Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce on top.


  • 3 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 small onion, thinly sliced (1 cup)

  • 1 orange or yellow bell pepper, thinly sliced

  • 8 ounces broccolini, cut into 2-inch pieces

  • Kosher salt and freshly ground pepper

  • 1 can (13.75 ounces) artichoke hearts in water, drained and patted dry, quartered if whole

  • 5 cloves garlic, minced (2 tablespoons)

  • ½ teaspoon red-pepper flakes

  • 1 tablespoon lightly packed chopped fresh oregano

  • 1 recipe Deep-Dish Pizza Dough

  • 8 ounces low-moisture mozzarella, such as Polly-O, shredded (2 cups)

  • 1 cup Easy Pizza Sauce

  • ½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup)


  1. Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.

  2. Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.

  3. Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.

  4. Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.

  5. Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.

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