Chicago-Style Vegetarian Deep-Dish Pizza
A hearty, vegetable-forward Chicago deep-dish built with a sturdy pan crust, layers of melted cheese, a sautéed mushroom–pepper–spinach filling, and a chunky tomato sauce on top. Big, comforting, and so satisfying nobody will miss the meat.
1 hr 50 min
start to finish
1 hr 15 min
hands on
Some skill
difficulty
6
servings
Ingredients
For the dough
For the filling
For the cheese and assembly
For the tomato sauce
Optional
Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
820 kcal34g protein78g carbs44g fat
An estimate, not a lab analysis.
Method
Make the dough: whisk together flour, instant yeast, sugar, and salt in a large bowl.
Add warm water and 2 tablespoons olive oil, stir with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead until smooth and elastic, about 6–8 minutes.
Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size.
If your kitchen is cool, set the covered bowl in an oven warmed to 90°F then turned off.
While the dough rises, make the sauce: heat 1 tablespoon olive oil in a saucepan over medium heat and stir in tomato paste; cook 1 minute.
Add crushed tomatoes, dried basil, dried oregano, sugar, salt, and pepper, bring to a simmer, then reduce heat and gently simmer to thicken slightly.
Sauté the vegetables: heat 1 tablespoon olive oil in a large skillet over medium heat and add sliced onion; cook, stirring occasionally, until soft and starting to brown.
Add mushrooms and sliced red pepper to the skillet; cook until mushrooms release their liquid and it evaporates and peppers are softened, 6–8 minutes.
Stir in minced garlic, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper; cook 1 minute until fragrant, then add baby spinach and cook just until wilted. Remove from heat.
Preheat oven to 425°F (220°C). Generously butter a 10-inch deep-dish (or 9–10" cast-iron) pan.
Punch down the risen dough and transfer it to a lightly floured surface. Press and stretch the dough into a circle slightly larger than the pan.
Fit the dough into the buttered pan, pushing it up the sides to form a rim about 1" high; trim any excess. Patch any thin spots with leftover dough.
Layer 2 cups of shredded mozzarella evenly over the dough (cheese goes directly on the crust to protect it from the sauce).
Spread the sautéed vegetable mixture evenly over the cheese, then sprinkle the remaining mozzarella and the grated Parmesan on top of the vegetables.
Spoon the tomato sauce over the cheese-topped pizza so the sauce fully covers the top.
Place the pan on the middle rack and bake until the crust is deep golden and the sauce is bubbling, 30–35 minutes.
If the crust browns too quickly, tent loosely with foil for the last 10 minutes.
Remove the pan from the oven and let the pizza rest 10 minutes before slicing to help it set.
Run a spatula around the edge to loosen, slice into 6 wedges, and serve with giardiniera on the side if desired.
Worth knowing
- Use a heavy 9–10" cast-iron or deep-dish pan for the most even crust browning.
- Putting the cheese directly on the dough (under the toppings) is the Chicago approach — it helps keep the crust crisp under the moist sauce.
- If short on time, you can use a 12–16 oz store-bought pizza dough; still butter the pan and press the dough up the sides.
- Leftovers reheat well in a 350°F oven for 10–12 minutes to revive the crust and melt the cheese.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Vegetarian
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Chicago cooking
An original Restaurant Pro recipe — our own composition in the idiom of Chicago cooking, not any restaurant's recipe. Written to be vegetarian as listed.