Chicago Deep Dish Veg
A Chicago pizzeria staple, a deep buttery cornmeal crust filled with roasted peppers, mushrooms, spinach, and crushed San Marzano tomatoes topped with mozzarella.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 160g flour, 40g cornmeal, and 0.5 tsp salt in a bowl. Rub in 80g cold cubed butter until breadcrumb texture. Add 60ml cold water tablespoon by tablespoon, mix into dough. Slice 1 red bell pepper, thickly slice 150g mushrooms, mince 2 garlic cloves, measure spinach and tomatoes.
Bake
Preheat oven to 200°C. Press dough firmly into greased 20cm deep tin, pushing sides up 4cm. Blind bake 12 minutes until just set and lightly golden at edges.
Saute
While crust bakes, heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté pepper and mushrooms 5–6 minutes until softened and moisture evaporates. Add garlic, oregano, basil; cook 1 minute fragrant. Stir in spinach, cook 1 minute wilted; season salt and pepper.
Build
Layer 150g torn mozzarella across par-baked crust base. Spoon vegetable mixture evenly over mozzarella. Spread 200g crushed tomatoes over top; season with pinch of salt.
Bake
Bake 25–28 minutes until crust is deep golden and tomatoes bubble at edges. Doneness: crust edges darkened, filling hot throughout.
Rest and plate
Rest 5 minutes in tin. Slice and serve directly from the tin while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.