This pizza is somehow both the biggest and the smallest pizza I have ever had in my life. What I mean by that is, as soon as it was gone, I wanted more, even though I was completely stuffed. I could have eaten this forever. Taryn suggested making a pizza in our cast iron skillet earlier today, and at first, although I thought it sounded good, I also thought it sounded a little bit weird, like maybe there’s a good reason people don’t do this all the time. Maybe it would stick to the skillet. Maybe it wouldn’t get cooked properly and the inside would be a mushy mess. She assured me it would work well.
Later, while we were eating the pizza, she laughingly admitted she had the same concerns, but thankfully the end result ended up being outstanding. We can’t wait to make this deep dish pizza again. It was really easy to make and it tasted phenomenal. Hope you enjoy!
Deep-dish vegan pizza crust cooked in a cast iron skillet, topped with roasted garlic, vegan sausage, tomatoes, and asparagus.
Ingredients
- 2 tsp active yeast
- 1 tsp sugar
- 1 cup warm water
- 1 tbsp olive oil
- 2 tsp sea salt
- 2 1/2 cups flour
- 1 garlic bulb
- 1 tomato, sliced
- 5 asparagus stalks, cut into 2 in. pieces
- 1/2 cup cashew cheese
- 1/2 cup seitan, thinly sliced
- 1/4 cup arugula
- 1/4 cup green onion
Instructions
- Heat oven to 450 degrees.
- Cut off the top of the garlic bulb and drizzle with olive oil.
- Cover with foil and bake for 30-45 minutes until the garlic is soft.
- Meanwhile, in a large bowl, combine yeast, sugar and water and let proof for 10 minutes.
- Add the olive oil, salt and flour and stir together until it forms a dough. You can add a bit more flour if necessary, but it should form a nice ball of dough once it's all combined.
- Roll the ball in oil, cover it with a towel and place the bowl over another bowl filled with hot water. Let rise while preparing the rest of the ingredients.
- While your garlic is roasting and your dough is rising, you can slice your tomatoes and seitan.
- Blanch the asparagus in a pot of boiling water for 1 minute. Drain the asparagus and immediately put it in a bowl of ice water to prevent further cooking.
- When the garlic is done, remove from heat and allow to cool and turn the oven to its maximum temperature.
- Remove garlic from peel and smash with a fork.
- Put about 1 tbsp oil in the pan and make sure to completely coat the bottom and sides of the pan.
- Use your hands to form your pizza crust in the bottom of the pan and press against the sides until it's even all the way around.
- Top with garlic, tomato slices, asparagus, seitan and cheese.
- Bake for 25-35 minutes.
- Remove from pan and top with arugula and green onion.
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