Recipe

A A A

• 2 1/2 tbsp olive oil
• chicago-style deep-dish pizza dough (chicago style deep-dish pizza dough)
• 2 garlic cloves, minced
• 1 yellow onion, chopped
• 2 zucchini, cut into 1/2-inch dice (8 oz.)
• 1 eggplant , cut into 1/2-inc dice (10-12 oz.)
• 1 tsp kosher salt
• fresh ground black pepper
• 1 lb fresh mozzarella cheese, thinly sliced
• 3 1/2 cups pizza sauce
• 1/2 cup freshly grated parmesan cheese

• 1 Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• 2 Brush a 14-inch round deep-dish pizza pan with 1/2 tablespoon olive oil.
• 3 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.
• 4 Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
• 5 Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
• 6 Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
• 7 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.
• 8 Season with salt and pepper; remove pan from heat and set aside to cool slightly.
• 9 Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• 10 Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
• 11 Scatter the cooked vegetables over the top.
• 12 Place the rest of the mozzarella over the top.
• 13 Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
• 14 Place pizza in the oven on the baking stone and decrease heat to 450°.
• 15 Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
• 16 Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
• 17 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.