Vegetarian Chicago Deep Dish Pizza
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 1 ¾ cups all-purpose flour, plus more for dusting
- ¼ cup yellow cornmeal
- ¾ tsp kosher salt
- 4 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp olive oil, divided
For the filling
- 1 lb bulk italian sausage
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 12 oz low-moisture mozzarella cheese, sliced ¼-inch thick
For the sauce
- 1 can (28 oz) whole peeled tomatoes, drained
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 1 oz parmesan cheese, finely grated (about ¼ cup) (optional)
Can be omittedparmesan cheese
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, cornmeal, salt, melted butter, and 1 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth and slightly tacky but no longer sticky. Shape into a ball.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!