Description
A bold, plant-powered twist on Chicago deep dish pizza made with fresh papalo, veggies, and a savory tomato sauce layered for flavor.
Ingredients
2 ¼ cups all-purpose flour
1 tbsp cornmeal
1 tsp dry yeast
¾ cup warm water
2 tbsp olive oil
½ tsp salt
1 ½ cups crushed tomatoes
2 cloves garlic, minced
½ small red onion, chopped
1 tsp dried oregano
1 tsp smoked paprika
½ cup mushrooms, chopped
½ cup zucchini, chopped
½ cup vegan mozzarella (optional)
¼ cup chopped fresh papalo
2 tbsp papalo salsa
Instructions
1. Make the dough: mix flour, cornmeal, yeast, salt, warm water, and olive oil. Knead and rest for 1 hour.
2. Sauté garlic and onion in olive oil, then add tomatoes, oregano, paprika. Simmer for 15 minutes.
3. Preheat oven to 425°F (220°C).
4. Press dough into greased deep dish pan.
5. Layer vegetables and vegan cheese.
6. Add sauce and top with papalo leaves and salsa.
7. Bake 25–30 minutes. Serve hot.
Notes
Papalo is best used fresh. Do not substitute dried.
Leftovers reheat well in a cast-iron pan or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion, Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: papalo, deep dish pizza, vegan pizza