Hold on for dear life you guys - we might never go back to regular pizza ever again. This Loaded Vegetable Detroit Style Pizza is truly spectacular!
If you're not familiar with Detroit Style Pizza, here's the deal. It's a rectangular pizza with a thick crust that is crispy and chewy and LOADED with cheese. The crust is good enough to eat on its own. The cheese is gooey in some parts and crispy in others. And toppings - well, anything is fair game. You might see the amount of cheese the recipe calls for and say - WTF GABY ARE YOU NUTS? Trust me - you want all of it.
For this Loaded Vegetable Detroit-Style Pizza, I added a ton of vegetables on top plus some extra feta cheese to give it a little bit of a salty kick. Don't skimp on the Fresno Chiles if you can find them, because they seal the deal and make this the most flavorful pizza I've made to date! Truly - a work of art. Expect a lot more Detroit-Style Pizzas on the blog in the coming months because they are my latest obsession and we all know there's no stopping me now!
Need more pizza topping ideas:
- Garlic Mushroom and Spinach Pizza
- Leek Confit Pizza
- Salad Pizza
- Pea Pesto Pizza
- Roasted Garlic and Goat Cheese Pizza
- Snap Pea Pizza
Loaded Vegetable Detroit-Style Pizza
For the Pizza
- 3 tablespoons olive oil
- 1 batch Detroit style pizza dough, recipe below
- 4-5 large stalks of broccoli, cut into coins and small florets
- 1 cup wilted spinach, any excess moisture removed
- 8 ounces brick style whole-milk mozzarella cheese, cut into ½-inch cubes
- ½ cup feta cheese, crumbled
- ½ cup olive oil, mixed with 8 cloves of chopped garlic
- red fresno chiles to garnish
- red pepper flakes, basil and oregano to garnish
For the Dough
- 2 ¼ cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon rapid rise yeast
- 1 teaspoon white sugar
- olive oil as needed
For the Dough
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
For the Pizza
- Position an oven rack in the bottom of the oven and preheat to 500 F.
- Pour the 3 tablespoons of olive oil in a large, rectangle metal cake pan (roughly 10 x 14inches). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
- Drizzle half of the garlic oil sauce on top. Layer the broccoli and spinach on the dough. Then lay the cheese cubes and feta all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos.
- Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into squares and serve with garnishes