Deep-Dish Pizza

Deep-Dish Pizza
Staff Writer
Courtesy Electus/HUNGRY

Who says you have to be in Chicago to enjoy deep-dish? This casserole recipe solves the riddle of the thick pizza and makes it an easy meal for you to make at home.

Click here to see more casserole recipes.

6
Servings
496
Calories Per Serving
Deliver Ingredients

Notes

To get more recipes from the Casserole Queens, visit their YouTube channel HUNGRY.

Ingredients

  • 3  Teaspoons  olive oil
  • 1  Pound  hot Italian pork sausage, casings removed
  • 1  Cup  finely chopped onion
  • 1/2  Cup  diced green bell pepper
  • 1  Teaspoon  red pepper flakes
  • One  8-ounce package freshly sliced button mushrooms
  • cloves garlic, minced
  • 1  Tablespoon  tomato paste
  • Two  8-ounce cans tomato sauce
  • 1  Teaspoon  dried oregano
  • 1/2  Teaspoon  fennel seeds, crushed
  • One  10-ounce can refrigerated pizza crust dough
  • Cooking spray
  • One  8-ounce package mozzarella cheese, sliced
  • 1  Cup  shredded mozzarella cheese
  • 1/2  Cup  shredded Parmesan cheese

Directions

Preheat the oven to 400 degrees.

To prepare the topping, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, green bell peppers, and red pepper flakes to the pan and cook for 5 minutes or until the sausage is browned, breaking up the lumps with the back of a spoon. Drain the sausage mixture, and set aside.

Return the pan to medium-high heat. Add the mushrooms and cook for 5 minutes or until the moisture evaporates, stirring frequently. Transfer the mushrooms to a small bowl and set aside.

Set the saucepan over medium heat and add the remaining teaspoon of olive oil. Add the garlic and cook until lightly browned, stirring constantly. Add the tomato paste and cook 1 minute, stirring frequently. Stir in the tomato sauce, oregano, and fennel. Reduce the heat to a simmer and cook for 5 minutes or until the sauce is slightly thickened.

Unroll the pizza crust dough and press it into the bottom and halfway up the sides of a 9-by-13-inch casserole dish lightly greased with cooking spray. Spoon the sausage mixture evenly over the dough in the bottom of the casserole dish, and then spoon the mushrooms over the sausage. Place a single layer of the mozzarella slices over the mushroom mixture (approximately 6 slices). Pour the sauce over the casserole and top with the shredded mozzarella and Parmesan cheeses.
 

Nutritional Facts

Total Fat
36g
51%
Sugar
4g
4%
Saturated Fat
16g
67%
Cholesterol
85mg
28%
Carbohydrate, by difference
15g
12%
Protein
27g
59%
Vitamin A, RAE
135µg
19%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
518mg
52%
Choline, total
46mg
11%
Fiber, total dietary
1g
4%
Folate, total
34µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
39mg
12%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
444mg
63%
Selenium, Se
18µg
33%
Sodium, Na
1363mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
98g
4%
Zinc, Zn
3mg
38%

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

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