Prep 20 mins
Cook 20 mins
An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Pizza Dough and I haven't used refrigerated store-bought dough since.
- 1⁄2 lb mild Italian sausage
- 1 red bell peppers or 1 green bell pepper, cut into strips
- 1 thinly sliced onion
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 2 tablespoons pepperoni, thinly sliced and cut into strips
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) packagerefrigerated pizza dough
- 1⁄2 cup pizza sauce
- 2 tablespoons parmesan cheese
- 2 cups shredded mozzarella cheese
- Preheat oven to 425 degrees.
- Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
- Remove sausage to plate covered with paper towel to drain.
- Remove fat from skillet.
- Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
- Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
- You may need to stretch slightly so dough comes up about 1 inch on the sides.
- Spread dough with 2 tablespoons of the pizza sauce.
- Spread half the vegetable filling evenly over and top with half of the sausage.
- Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
- Top with half of the mozzarella cheese.
- Repeat layering again.
- Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.
Made it on a regular cookie sheet with everything except the Italian sausage. Next time I might use two cans of pizza crust because it was a little thinner than I like. One of the best pizzas I've tasted from here to Chicago!
This was pretty good although I used Italian Spice rather than the basil and oregano. I also made Steve Sickenberger's pizza dough (a whole lot of it) #8497. I diced up a tomato as well as some black olives. And added a little garlic. Like I said, it was pretty good.
Good recipe, but the pan needs quite a bit of oil to make a proper deep-dish crust. It's almost as if the outside of the crust is fried in the oil, but you need that texture for authenticity. Otherwise, this recipe is great!