AuthorChef Chad
RatingDifficultyBeginner
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Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
For the Dough:
 2 cups All Purpose Flour
 2 tsp Sugar, refined
 1 tsp Instant Yeast
 0.5 cup Water, warm
 4 tbsp Olive oil
 1 tsp Sea Salt
For the Filling:
 2 cups Tomato, canned
 3 pieces garlic clove, minced
 1 piece White Onion
 2 pieces Eggplant
 1 cup Spinach
 1 tsp basil, dried gorund
 1 tsp Oregano, dried
 2 pieces Ripe Tomato
 40 g Cheese, Parmesan
 60 g mozzarella cheese
 2 tsp Sea Salt
 5 g Black Pepper Crushed
1

Begin making the crust by combining the sifted all purpose flour, yeast, sugar and salt.

2

Using the Breville Bakery Boss Stand Mixer's kneading function, , gradually incorporate the wet ingredients (warm water and olive oil) to the dry ingredients. This will take about 3 minutes.

3

When the dough is formed, transfer the dough into a lightly-oiled bowl. Cover and place in a warm spot for about an hour or until the dough has doubled in size.

4

Lightly oil a 9-inch cake pan. Transfer the dough into the pan then press it until it stretches to cover the bottom of the pan. Press some of the dough on the sides of the pan to form a rim about 3 inches high. Cover the dough again and allow it to rest while you prepare the fillings.

5

For the filling: Mince garlic and onions. Slice the the eggplants and tomatoes in to 1/2 inch circles and set aside.

6

Drizzle some olive oil in a preheated pan then saute onions and garlic for 2 mins. Add the dried basil, oregano and saute for another minute.

7

Pour two cups of canned tomatoes and season with salt and pepper then simmer for 10 mins on very low heat.

8

Once the sauce is cooked, layer the sauce into the pizza crust. Add a layer of eggplants and tomatoes then add sauce. Repeat the layers until the crust is filled.

9

Remove from the oven and allow to sit for at least 10 minutes before cutting - the longer it sits the less messy it will be.

Category,

Ingredients

For the Dough:
 2 cups All Purpose Flour
 2 tsp Sugar, refined
 1 tsp Instant Yeast
 0.5 cup Water, warm
 4 tbsp Olive oil
 1 tsp Sea Salt
For the Filling:
 2 cups Tomato, canned
 3 pieces garlic clove, minced
 1 piece White Onion
 2 pieces Eggplant
 1 cup Spinach
 1 tsp basil, dried gorund
 1 tsp Oregano, dried
 2 pieces Ripe Tomato
 40 g Cheese, Parmesan
 60 g mozzarella cheese
 2 tsp Sea Salt
 5 g Black Pepper Crushed

Directions

1

Begin making the crust by combining the sifted all purpose flour, yeast, sugar and salt.

2

Using the Breville Bakery Boss Stand Mixer's kneading function, , gradually incorporate the wet ingredients (warm water and olive oil) to the dry ingredients. This will take about 3 minutes.

3

When the dough is formed, transfer the dough into a lightly-oiled bowl. Cover and place in a warm spot for about an hour or until the dough has doubled in size.

4

Lightly oil a 9-inch cake pan. Transfer the dough into the pan then press it until it stretches to cover the bottom of the pan. Press some of the dough on the sides of the pan to form a rim about 3 inches high. Cover the dough again and allow it to rest while you prepare the fillings.

5

For the filling: Mince garlic and onions. Slice the the eggplants and tomatoes in to 1/2 inch circles and set aside.

6

Drizzle some olive oil in a preheated pan then saute onions and garlic for 2 mins. Add the dried basil, oregano and saute for another minute.

7

Pour two cups of canned tomatoes and season with salt and pepper then simmer for 10 mins on very low heat.

8

Once the sauce is cooked, layer the sauce into the pizza crust. Add a layer of eggplants and tomatoes then add sauce. Repeat the layers until the crust is filled.

9

Remove from the oven and allow to sit for at least 10 minutes before cutting - the longer it sits the less messy it will be.

Deep Dish Veggie Pizza
IngredientsDirections