TOMATO SLAB PIE

Tomato Slab Pie image

Categories Broccoli Tomato Pizza Bake Healthy

Number Of Ingredients 17

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Ingredients

1 package Trader Joe's Yeast Dough
1 1/2 cups unbleached all-purpose or white whole-wheat flour, plus more for dusting
6 tablespoons cold unsalted butter
3 tablespoons vegetable shortening, cut into pieces, plus more for brushing
1 teaspoon apple cider vinegar
1/4 cup ice water (or more if needed)
1 head small head cauliflower (optional)
1 head small head broccoli
2 pieces medium carrots, peeled and cut on bias into 1/2-inch-thick slices
4 teaspoons extra virgin olive oil
1 piece small zucchini, cut lengthwise into 1/4-inch thick slices
1 teaspoon fresh thyme leaves, chopped
1/2 cup fresh basil shredded
3 tablespoons panko breadcrumbs
10 ounces fontina cheese grated
2 pieces medium tomatoes thinly sliced
1/2 pound sliced pepperoni

Steps:

1. If making dough, pulse flour, 1 tsp. salt and sugar in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Stir vinegar into ice water; drizzle 3 tablespoons over flour mixture and pulse several times to combine. Add more ice water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.
2. If using TJ dough or hand-made, shape dough into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day (or freeze up to 3 months; thaw overnight in refrigerator before using.
3. Brush a 9 x 13-inch rimmed baking sheet (quarter sheet pan) or baking pan with shortening or olive oil; line with parchment, leaving a 1-inch overhang on long sides. Transfer dough to a lightly floured work surface and roll out to a 12 x 15-inch rectangle. Transfer to prepared sheet, fitting dough into corners and tucking overhanging dough under. Refrigerate until chilled, about 20 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Slice cauliflower lengthwise through core to make 1/2-inch-thick steaks. Slice broccoli lengthwise through stems into 1/2-inch thick pieces (it's okay if they come apart slightly). Blanch cauliflower until just tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a plate. Blanch broccoli until bright green and crisp-tender, 2 to 3 minutes; transfer to a separate plate. Blanch carrots until crisp-tender, about 3 minutes; transfer to a separate plate. Drizzle each plate of vegetables with 1 teaspoon oil. Toss zucchini in a bowl with thyme and basil and remaining 1 teaspoon oil; season with salt and pepper.
5. Preheat oven to 425 F. Sprinkle panko evenly over bottom of dough, then sprinkle with 1/4 fontina. Top with an even layer of cauliflower, then broccoli. Top with half of remaining cheese, then carrots, then zucchini. Sprinkle with remaining cheese. Arrange tomato slices on top; add pepperoni slices and season with salt and pepper and drizzle with oil. Bake until crust is golden brown and filling is bubbling around edges, 45 to 50 minutes. Let cool slightly. To serve, lift from pan using parchment overhang, then slice.