Chicago-Style Deep-Dish Sausage Pizza

4.4
(25) 19 Reviews
Prep Time
50
min.
Total Time
1
hr.
20
min.
Servings

8 servings

Crumbled sausage, chopped onions, diced tomatoes, oregano—this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
  • Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
  • Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
  • Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Serving Suggestion

Serve this delicious pizza with a crisp, mixed green salad.

Substitute

Substitute lean ground beef for the sausage.

Variation

Substitute 13x9-inch pan for the pizza pan. Assemble pizza as directed. Bake at 425°F for 20 min. or until crust is golden brown.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 23g
Saturated fat 9g
Cholesterol 40mg
Sodium 990mg
Carbohydrate 34g
Dietary fiber 3g
Sugars 4g
Protein 21g
   
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Jenree03 | Wed, Mar 27 2013 10:54 AM

    This came out great! I did let the dough rise for a lighter crust and it was perfect. I will use this receipe frequently as my family loved it!

  • pcmcavoy | Sun, Jul 22 2012 10:09 AM

    Have made this twice. First time followed recipe adding some pepperoni with the italian sausage. Also used shredded vs. sliced cheese as what we keep on hand. Family said "it's a keeper", although seasoning a bit subdued for our tastes. I'm sure that will vary with the sausage you use as no other seasonings in the recipe. Second time I made veggie version with the following modifications: ... used 1-3/4 cup favorite pasta sauce for the canned tomatoes (kept the tomato paste for thickening ... added 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp basil to up the seasonings ... replaced sausage with 1/2 green pepper, 1/2 med. onion, 4 oz. mushrooms, 1/2 can medium black olives, and two roma tomatos. Coarse chop onion/pepper, mushroom/tomato thick slices, but left olives whole. Light saute on onion and green pepper before adding sauces, but just added mushroom, tomato, and olive to sauce just to heat. Veggie version came out great. Liked overall taste better than first ti

  • jillerooo | Tue, Feb 14 2012 9:30 PM

    This was amazing! So good and definitely cheaper than ordering in. This will go into our regular dinner rotation.

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