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Dairy
Easy
1 Hour, 30 Minutes
Diets 
This is a wonderful twist on the typical pizza night. This recipe yields two deep-dish pizzas so you’ll have one to put away, although it’s more likely that both will get eaten before it gets to the freezer!
2 ounces yeast
2 tablespoons sugar
1 cup warm water
1 cup orange juice
6 cups Mishpacha Flour
1/4 cup oil, plus more as needed
2 red peppers, julienned
1 yellow pepper, julienned
1 zucchini, julienned
salt, to taste
3 cups shredded mozzarella cheese
6 ounces Tuscanini Pizza Sauce
Dissolve yeast and sugar in water and juice. Add flour and water and knead to form a dough. Cover and let rise for 30 minutes.
Preheat oven to 400 degrees Fahrenheit.
Toss vegetables on a large baking sheet with oil and salt. Roast for 20 minutes.
Grease two (nine-inch) round springform pans (or disposable nine-inch round pans) with cooking spray.
Divide dough into quarters, then roll each into a 10 inch circle. Press one circle of dough into the bottom and up the sides of each pan.
Sprinkle 3/4 cup mozzarella cheese on each pizza and top with roasted vegetables. Top with a second circle of dough and pinch the top and bottom to seal. Bake for 30 to 35 minutes, until golden.
Spread half of the pizza sauce onto each pizza and top with remaining mozzarella cheese, plus additional diced vegetables, if desired. Bake for another 10 minutes, until cheese is melted.
Photos and Styling by Chay Berger
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What kind of yeast do you use for this?
Also, is the oil for the dough or for the vegetables?
The oil is for the vegetables. Active dry yeast