Our deep dish pizza is a mouth-watering combination of roasted grape tomatoes, gooey mozzarella cheese, and a crispy crust that will leave you wanting more.
Satisfy your pizza cravings with this delicious Roasted Grape Tomato Deep Dish Pizza. The roasted grape tomatoes add a burst of sweetness while the thick crust provides the perfect balance of texture and flavor with a satisfying crunch.
Friday night is pizza night at our house and though we LOVE our thin crust pizza and flatbreads, every now and then we love a good thick crust, deep dish pizza.
We love to make a variety of toppings to mix it up and very rarely use regular tomato sauce. This recipe was inspired by our recipe for Pasta Nonna sans the Kalamata olives.
And that is only because I didn't happen to have any on hand or else this pizza would have been even better! This recipe makes two deep dish pizzas and yields 8 slices per pizza.
Though we're only two of us at home now I still make extra for the leftovers. Pizza is great to freeze and reheat for lunches or quick, last minute dinners. Enjoy!
What is Deep Dish Pizza?
Deep Dish Pizza is also known as Chicago-style Pizza and is baked in a round pan with 2 to 3-inch sides. This makes for a crispier, thicker crust. It is similar to Sicilian pizza; which is also has a thick crust but is usually rectangular.
Suggested Equipment
Ingredients Needed
To make Roasted Grape Tomato Deep Dish Pizza you're going to need the following ingredients:
Pizza Dough: You can make your own dough, buy it refrigerated or frozen from your local grocery store or purchase them from your local pizzeria. Make sure the dough is at room temperature before making this recipe so it's easier to stretch.
Grape Tomatoes: I used a variety of colors like red, yellow and orange grape tomatoes, but you can use the red ones depending on what's available during the year.
Minced Garlic
Extra Virgin Olive Oil
Mozzarella Cheese: You can use shredded, sliced or even fresh mozzarella cheese.
Basil: Sprinkle on some dried basil or chopped fresh basil; either will work in this recipe.
Kosher Salt
Black Pepper
How do you make Roasted Grape Tomato Deep Dish Pizza?
Preheat the oven to broil; then add the tomatoes, garlic, olive oil, salt and pepper to a bowl. Mix well; then add the tomatoes to the roasting pan and broil the tomatoes; turning once for 8-10 minutes.
Remove the pan from the oven and reduce the heat to 425 degrees F.
The tomatoes will burst open, but you can help them along by using the back of a spoon. While the tomatoes are in the oven it's time to stretch out the dough.
Generously drizzle some olive oil into the cake pan; then add the dough. I say generously because if you don't put enough oil in the pan it will be hard to remove once cooked. It also gives the pizza that crispy crust.
Stretch the dough evenly along the bottom and the sides as far up as you can get it without hanging over. I like to work my way along the bottom; then press into the circle part to pull the dough up the sides.
You will have to work the dough for a few minutes until it's no longer "shrinking" down into the pan and forms a "shell" to put the toppings. Repeat for the second pan.
Add the cheese on top of the dough filling the center; then add the roasted tomatoes to each pizza. Add the basil; then place each pan in the oven on the middle rack.
Bake for approximately 20 minutes or until the crust has puffed up and the cheese has melted. Once the pans have been removed from the oven, remove the pizza and place on a cutting board and cut into 8 slices each.
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Roasted Grape Tomato Deep Dish Pizza
Ingredients
- 2 pounds pizza dough (room temperature)
- 2 cups grape tomatoes
- 2 tablespoons minced garlic
- Ā¼ cup extra virgin olive oil (divided)
- Ā¼ teaspoon Kosher salt
- ā teaspoon black pepper
- 8 ounces shredded Mozzarella cheese
- 2 teaspoons dried basil
Instructions
- Preheat the oven to broil; then add the tomatoes, garlic, 2 tablespoons of the olive oil, salt and pepper to a bowl. Mix well; then add the tomatoes to the roasting pan and broil the tomatoes; turning once for 8-10 minutes.
- Remove the pan from the oven and reduce the heat to 425 degrees F.
- Generously drizzle some of the remaining olive oil into the cake pan; then add the dough. (I say generously because if you don't put enough oil in the pan it will be hard to remove once cooked. It also gives the pizza that crispy crust.)
- Stretch the dough evenly along the bottom and the sides as far up as you can get it without hanging over. (You will have to work the dough for a few minutes until it's no longer "shrinking" down into the pan and forms a "shell" to put the toppings.) Repeat for the second pan.
- Add the cheese on top of the dough filling the center; then add the roasted tomatoes to each pizza. Add the basil; then place each pan in the oven on the middle rack.
- Bake for approximately 20 minutes or until the crust has puffed up and the cheese has melted. Once the pans have been removed from the oven, remove the pizza and place on a cutting board and cut into 8 slices each.
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