ATTENTION: ALL CHICAGO DEEP DISH LOVERS!

This is a recipe for VEGAN Chi Town Deep Dish Pizza :-)

 YUM! In my years of eating cheese, my favorite food was Chicago style cheese pizza. I still see Chicago style cheese pizza as one of my favorite foods, except I have "veganized" it :-). If you are a vegan or interested in plant-based/vegan diet or lifestyle you will enjoy and appreciate this! I recently prepared an all vegan spread for a dinner party a few nights ago and none of the guests (who were all omnivores except for myself and my partner) mentioned a "lack of cheese". They all LOVED IT.

So...LETS GET STARTED!

 WHAT YOU WILL NEED TO BEGIN: 
Utensils/Appliances:
-stove
-oven
-knife
-cutting board
-medium frying pan
-oven/pizza tray

Ingredients:
-1 package of Viccolo Organic cornmeal pizza crusts
-1 small white onion sliced
-1 small red onion sliced
-1 sliced yellow pepper (my favorite however pick a bell pepper that suits your taste)
-3-4 small Organic roma tomatoes sliced thinly 
-6 cups Organic pasta sauce
-4-6 T olive oil
-Kalamata olives
-Organic basil
-Organic arugula

-1/2 cup Oregano
-1 T Black pepper 
-1/2 T Sea salt
-3-4 T Nutritional Yeast (optional-for cheese flavor/B12)


NOW preheat the oven to 450 degrees F...

 Now it's time to pour the olive oil into the pan and heat it up on high for a minute.

 Then add the onions and peppers to the pan and decrease the temperature to medium high. As soon as possible, add the oregano, black pepper, and sea salt to the vegetables and stir in.

 Once vegetables become soft, add the pasta sauce to the mix and turn heat to medium low for two minutes, then turn all the way to lowest temp for simmering and let it be for 5-10 minutes.

 While pizza sauce with veggies are simmering bust out the pizza crusts and place on oven (or pizza) tray. Now we add the roma tomatoes onto the blank canvas (AKA fresh, untouched pizza crust) Make sure to not pile them excessively on top of one another, make them fill up the canvas while perfectly snug next to one another. Next, bust out da kalamata olives and break each olive into 2-3 smaller pieces and evenly spread onto the canvas!

 After the tomatoes and kalamata olives are added, turn the heat off from the stove and guide the sauce into both of the pizza crusts awaiting their filling :-)

NOW THEY ARE READY TO GO INTO THE OVEN!
LET BAKE FOR:
15 MINUTES-SOFT CRUST
20 MINUTES-HARD CRUST

 

Once out of oven, let sit for roughly 10-15 minutes until cool. Then add basil as desired followed by arugula. Finally, sprinkle nutritional yeast on top of the pizza as desired. Slice & Serve!

 ALOHA CHICAGO!!! Enjoi this delicious vegan dish. Please feel free to contact me and share variations and or feedback!