Broccoli and Asparagus Deep Dish Pizza

After reading about making deep dish pizza in a cast iron skillet at Everybody Likes Sandwiches, I knew I had to give it a try. Such a great idea for making a quick dinner with plenty of left overs for lunch. (Unless of course breakfast wins out. I tend to believe that pizza may be at its prime first thing in the morning.) I decided to load my pizza up with asparagus and broccoli, two vegetables I have been craving lately. Mixed in you will find tomatos, shallots, and a healthy dose of farmers cheese as well. Great suggestion on the cheese!

I started off cooking the broccoli and asparagus with a little sherry and a splash of soy sauce until they just started to get tender. While I shredded the cheese, I preheated the oven to 475F. The dough was stretched to fit into an oiled cast iron skillet. Then the toppings went in just before the skillet went in the oven.

deep dish vegetable pizza

Thirty minutes later (20 to bake and 10 to cool - cast iron really holds its heat!) I dug into some very tasty deep dish. Nothing like what you can find in Chicago, but still pretty damn good.

Unfortunately, it was so good I forgot to take an 'after' photo. Just Imagine the above with nice golden melted cheese and perfect crust and you've got the idea.


Anonymous said...

FYI, you're making this again, and I'm inviting myself over to make sure... uh... well... just because.

In other news, when you buy lettuce from the farmers market, and slice it all up as you run out the door for lunch, be sure to wash it again, otherwise your salad will be crunchy, and not in a good way.