Vegetarian Detroit Style Pizza
Indulge in the irresistible charm of this Vegetarian Detroit Style Pizza, a thick, indulgent crust masterpiece that’s crispy on the edges, soft inside, and loaded with vibrant toppings. This recipe showcases the iconic rectangular, deep-dish style and layers of molten mozzarella and Monterey Jack cheese that bake into a golden edge, complemented by a zesty pizza sauce. Colorful bell peppers, savory mushrooms, and briny black olives provide a burst of flavor and texture, while garlic powder, red pepper flakes, and fresh basil add aromatic depth and a hint of heat. Perfectly baked in under 20 minutes, this pizza delivers a satisfying crunch in every slice and is ideal for weeknight dinners or weekend gatherings. Whether you're a pizza enthusiast or just love a hearty vegetarian meal, this Detroit-style dish is sure to impress!
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Recipe Information
Ingredients
- 3 cups bread flour
- 2.25 teaspoons active dry yeast
- 1.5 cups warm water
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup shredded Wisconsin brick or Monterey Jack cheese
- 1.5 cups pizza sauce
- 1 cup sliced bell peppers
- 0.5 cup sliced black olives
- 1 cup sliced mushrooms
- 0.25 cup fresh basil leaves
- 0.5 teaspoon garlic powder
- 0.5 teaspoon crushed red pepper flakes
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for about 5 minutes, until it becomes frothy.
Add the olive oil, bread flour, and salt to the yeast mixture. Stir until a dough ball forms.
Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough into a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat your oven to 475°F (245°C).
Generously oil a 9x13-inch baking pan with olive oil.
Punch down the risen dough and spread it evenly in the prepared pan, pressing it to the edges.
Sprinkle the shredded mozzarella and Wisconsin brick or Monterey Jack cheese evenly over the dough, ensuring that some cheese touches the edges of the pan.
Top the cheese with an even layer of pizza sauce, followed by sliced bell peppers, sliced black olives, and sliced mushrooms.
Sprinkle garlic powder and crushed red pepper flakes over the toppings.
Bake the pizza in the preheated oven for about 15-20 minutes or until the cheese is bubbly and the edges are golden brown.
Once done, remove from the oven and allow to cool slightly before adding fresh basil leaves on top.
Slice the pizza into squares and serve warm.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
