Chicago Deep-Dish Pizza

Born in Chicago’s mid-century pizzerias, deep-dish pizza builds upward in a well-oiled pan with crust pressed high along the sides. Thick mozzarella and crumbled Italian sausage go down first, then seasoned crushed tomatoes and a dusting of Parmesan.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 batch for 12-inch deep-dish pizza doughBakery
• 1 lb mozzarella, sliced thickDairy
• 12 oz Italian sausage, crumbledMeat
• 28 oz can crushed tomatoesPantry
• 1/2 cup ParmesanDairy
• 2 tbsp olive oilPantry
• to taste garlic, oregano, basilSpices
• to taste saltSpices

Instructions

1. 1Press dough up the sides of an oiled deep pan.
2. 2Layer mozzarella first, then sausage.
3. 3Spoon seasoned crushed tomatoes over the top; dust Parmesan.
4. 4Bake hot until crust is golden and filling bubbles.
5. 5Rest 10 minutes before slicing—Chicago pie style.