Description

A deep-dish, double-layered pizza pie stuffed with sautéed vegetables, melty cheeses, and rich tomato sauce, baked to golden perfection. This hearty, comforting dish combines the best of pizza and savory pie, making it a crowd-pleasing centerpiece for any meal.

Ingredients

3 cups all-purpose flour

1 packet (2¼ tsp) active dry yeast

1 tsp sugar

1 cup warm water (110°F)

1 tsp salt

2 tbsp olive oil

1 tbsp olive oil (for sautéing)

1 small onion, diced

1 red bell pepper, chopped

1 cup mushrooms, sliced

2 cups baby spinach

2 cups shredded mozzarella cheese

1 cup ricotta cheese

½ tsp dried oregano

½ tsp dried basil

Salt & pepper to taste

1½ cups tomato sauce

1 clove garlic, minced

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Salt to taste (for sauce)

½ cup shredded mozzarella (for topping)

Grated parmesan (optional)

Fresh basil, for garnish

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Instructions

In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Mix and knead the dough for 8–10 minutes until smooth. Cover and let rise for about 1 hour until doubled in size.
While dough rises, heat olive oil in a pan over medium heat. Sauté onion and red bell pepper for about 3 minutes. Add mushrooms and cook until softened. Add spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.
In a saucepan, simmer tomato sauce with garlic, Italian seasoning, red pepper flakes, and salt for 10 minutes. Set aside.
Preheat oven to 375°F (190°C). Grease a deep-dish pie pan or springform pan.
Divide dough into two pieces, one slightly larger. Roll out the larger piece and press it into the prepared pan, covering bottom and sides.
Layer half the mozzarella, the sautéed vegetable filling, dollops of ricotta, and some tomato sauce. Top with remaining mozzarella.
Roll out the second dough piece and place it over the top. Seal the edges and cut slits in the top to vent steam.
Spread remaining sauce over the top crust. Sprinkle with extra mozzarella and optional parmesan.
Bake for 35–40 minutes until crust is golden and cooked through.
Let cool for 10 minutes before slicing. Garnish with fresh basil and serve.

Notes

Add cooked sausage or pepperoni for a meat lover’s version.

Use plant-based cheese and vegan ricotta for a vegan adaptation.

Mix herbs or garlic powder into dough for extra flavor.

Freezes well—wrap slices individually for later use.

Use store-bought dough for a quicker version.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 435
Sugar: 5g
Sodium: 620mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 17g
Cholesterol: 35mg