Community Pick
Chicago Style Deep-Dish Pizza
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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) package refrigerated pizza dough
- 1⁄2 cup pizza sauce
- 2 tablespoons parmesan cheese
- 2 cups shredded mozzarella cheese
directions
- 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.
Reviews
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I followed the recipe for the topping, but I assembled the pizza differently because the method described in the recipe isnt' how a TRUE deep dish pizza is made. Anyone who has ever had a real Chicago deep-dish pizza knows that the first thing you put down is the cheese, and then any toppings - in this case the mixture outlined in the recipe - and then you top it off with crushed tomatoes instead of regular pizza sauce. If you make those changes, then you will have a real deep-dish Chicago-style pizza on your hands.
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Superb! This recipe's versatility is equally matched with its deliciousness. I used Steve's Dough recipe as recommended and it worked perfectly. I just sauteed all the meats with the spices and didn't include the veggies. Also, the bake time was increased to ensure the bottom was browned. For the last 5 minutes of baking, I took the pizza out briefly and coated the top in a think layer of sauce, just like Giordano's or Gino's East in Chicago ;) Wonderful overall! It brings out my nostalgia for Chicago like no other recipe can. Bravo.
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Tweaks
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I followed the recipe for the topping, but I assembled the pizza differently because the method described in the recipe isnt' how a TRUE deep dish pizza is made. Anyone who has ever had a real Chicago deep-dish pizza knows that the first thing you put down is the cheese, and then any toppings - in this case the mixture outlined in the recipe - and then you top it off with crushed tomatoes instead of regular pizza sauce. If you make those changes, then you will have a real deep-dish Chicago-style pizza on your hands.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.