Chicago-Style Deep Dish Pizza

Chicago-Style Deep Dish Pizza is an American classic. First created in Chicago in 1943, it has become a part of America's culinary heritage. The classic flavor of this version, with loads of cheese, sausage, spinach, and pepperoni, just can't be beat.

Supplies

MEAT SAUCE

• 3/4 lb. bulk Italian sausage
• 3/4 lb. ground beef
• 1 c. chopped onion
• 2 cloves garlic, minced
• 4 oz. mushrooms, sliced
• 8 oz. tomato sauce
• 3 oz. pepperoni, sliced
• 2 T. fresh basil (or 2 t. dried basil)
• 1 T. fresh oregano (or 1 t. dried oregano)
• 1/4 t. crushed red pepper

CRUST

• 16 oz. frozen bread dough

CHEESE LAYER

• 1-1/2 c. mozzarella cheese, shredded
• 10 oz. frozen chopped spinach, thawed and drained
• 1 slightly beaten egg

TOPPING

• 1 T. butter, melted
• 2 T. grated Parmesan cheese

Step 1: Prepare the Meat Sauce

For meat sauce, in a large skillet, cook:

• 3/4 lb. bulk Italian sausage
• 3/4 lb. ground beef
• 1 c. chopped onion
• 2 cloves garlic, minced

until meat is brown. Drain fat.

Add:

• 4 oz. mushrooms, sliced

Saute 3 additional minutes.

Stir in:

• 8 oz. tomato sauce
• 3 oz. pepperoni, sliced
• 2 T. fresh basil (or 2 t. dried basil)
• 1 T. fresh oregano (or 1 t. dried oregano)
• 1/4 t. crushed red pepper

Step 2: Prepare the Crust

For crust, divide

• 16 oz. frozen bread dough

into thirds.

On a lightly floured surface, roll 2/3 of the dough into a 12-inch circle.

Carefully place the circle in a greased 9" Springform pan, pressing the dough 1-1/2 inches up the sides.

Step 3: Begin Assembly

Sprinkle crust with

• 1/2 cup mozzarella cheese

Pat spinach dry with paper towels. Mix:

• 10 oz. spinach
• 1 egg
• Remaining 1 cup mozzarella cheese.

Spread spinach mixture over meat filling.

Step 4: Prepare Top Crust

Roll remaining dough into a 10" circle. Use a pizza cutter to cut circle into 12 wedges.

Arrange wedges over spinach mixture, overlapping edges slightly.

Brush top with:

• 1 T. butter, melted
• 2 T. Parmesan cheese

Step 5: Bake Pizza

Bake pizza at 375 degrees for 40-45 minutes. If necessary, cover with foil during the last 10 minutes of baking to prevent over browning. Cool on a wire rack 10 minutes.

Step 6: Serve

Remove sides of springform pan.

Cut into wedges.

Serves 8.

Store leftovers in the refrigerator.

Comments

[Stayway77]

Hello! I'm from Chicago and I just wanted to let you know that there is never a top crust on a deep dish pizza. I'm not putting down your recipe, I just wanted to let you know in case you've never actually had it from Chicago before. After the dough gets put down, you have the right idea in that the cheese comes next, then meat, then sauce. The meat and sauce are usually separate, as in it's usually topped with a simple tomato pizza sauce over all the meat, but your sauce sounds like it would be good, too! I'm not sure where you're from, but you may want to make it a hybrid pizza like a Chicago style (insert your hometown) pizza! Your sauce looks like it would be good for pasta too! I'm gonna have to try it! 😁