This Chicago-style deep dish pizza recipe is super easy and tastes great! As always, we recommend using fresh ingredients for best taste. That is, avoid the pre-sliced pepperoni, the pre-shredded cheese, dried basil flakes, etc... However, for this recipe we do use a pre-packaged pizza crust dough (such as 13.8 oz Pillsbury's Classic Crust), but you can certainly make your own dough if you're feeling ambitioius. Feel free to experiment with your toppings. Finally, remember that deep dish pizzas generally require a longer time in the oven, but it's totally worth the wait.
Deep Dish Pizza
with sausage and pepperoni
Red Pepper Flakes
Cook 8 oz of Italian sausage in a medium saucepan. Use 2 tbsp of olive oil to help prevent it from sticking to the pan.
Slice about 3 ounces of pepperoni (more or less according to how much you want on your pizza).
Shred 6-7 fresh basil leaves.
Grate ¼ cup of fresh parmesan cheese.
Shred about 8 ounces of fresh mozzarella.
Grease a large cast-iron skillet with 1-2 tablespoons of soft butter.
Put the pizza dough in the cast-iron pan, spread evenly so that it covers the bottom and sides.
Spread the cooked Italian sausage evenly along the bottom of the crust.
Add the sliced pepperoni, spreading it evenly.
Add the shredded mozzarella, spreading it evenly.
Add about 2 tablespoon of crushed red pepper flakes, spreading evenly.
Add the shredded basil leaves, spreading evenly.
Add 15 ounces (about 2 cups) of your favorite pizza (or marinara) sauce.
Sprinkle ¼ cup of grated parmesan cheese evenly around the pizza.
Bake at 425°F for 35-40 minutes.
Let cool for a few minutes. Slice into wedges, and enjoy!