Deep-Dish Sausage Pizza Recipe

5 18 22
Deep-Dish Sausage Pizza Recipe
Deep-Dish Sausage Pizza Recipe photo by Taste of Home
Publisher Photo

Deep-Dish Sausage Pizza Recipe

Read Reviews
5 18 22
Publisher Photo
My Grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our two young daughters. —Michele Madden, Washington Court House, Ohio
Featured In: Top 10 Pizza Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + standing

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1-3/4 to 2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 1 teaspoon each dried oregano, basil and marjoram
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • TOPPINGS:
  • 4 cups shredded part-skim mozzarella cheese, divided
  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon each dried oregano, basil and marjoram
  • 1 tablespoon olive oil
  • 1 cup grated Parmesan cheese
  • 1 pound bulk pork sausage, cooked and drained
  • 1 can (28 ounces) diced tomatoes, well drained
  • 2 ounces sliced pepperoni

Directions

In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting dough drape over edges. Sprinkle with 1 cup mozzarella.
In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.
Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing. Yield: 8 slices.
Originally published as Deep-Dish Sausage Pizza in Taste of Home February/March 1999 , p27

Nutritional Facts

1 slice: 548 calories, 34g fat (14g saturated fat), 68mg cholesterol, 1135mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 27g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1-3/4 to 2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 1 teaspoon each dried oregano, basil and marjoram
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • TOPPINGS:
  • 4 cups shredded part-skim mozzarella cheese, divided
  • 2 medium green peppers, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon each dried oregano, basil and marjoram
  • 1 tablespoon olive oil
  • 1 cup grated Parmesan cheese
  • 1 pound bulk pork sausage, cooked and drained
  • 1 can (28 ounces) diced tomatoes, well drained
  • 2 ounces sliced pepperoni
  1. In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting dough drape over edges. Sprinkle with 1 cup mozzarella.
  4. In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.
  5. Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing. Yield: 8 slices.
Originally published as Deep-Dish Sausage Pizza in Taste of Home February/March 1999 , p27

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Reviews forDeep-Dish Sausage Pizza

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Peggie0203 User ID: 2074993 259738
Reviewed Jan. 15, 2017

"Great recipe! I forgot to add the seasonings to the vegetables, it was still great. Next time I will use a tomato sauce instead of diced tomatoes, as per family preferences."

MY REVIEW
jaknee User ID: 3212654 258375
Reviewed Dec. 20, 2016

"Wow!!! This is soooo good. Not your traditional pizza as it has no regular red sauce. It's like a gourmet pizza!! Will make again soon!"

MY REVIEW
chefheidi18 User ID: 8210724 227009
Reviewed May. 26, 2015

"This is pretty good. I was surprised to discover that it didn't have a sauce, but all the ingredients are moist enough with the cheese that it makes it's own sauce. It was a really deep dish pizza, It has a lot of layers. If you like toppings, this is a pizza for you. It was really filling. 1 pizza would serve 4 people or more if you had a side. I liked the seasonings with it, especially because you use it in the crust and the toppings. We would make it again."

MY REVIEW
daps User ID: 6203513 217658
Reviewed Jan. 12, 2015

"My husband and son loved this pizza. I agree that you should drain everything as best you can. Oops! I forgot to grease the pan and the crust stuck, but it was still good! Nice seasonings and you can use whatever toppings you like."

MY REVIEW
Marjade User ID: 6138646 25101
Reviewed Jun. 28, 2014

"Excellent."

MY REVIEW
mkaskela User ID: 6061564 202977
Reviewed Jun. 27, 2014

"Very hearty family meal and the crust turns out fabulous!"

MY REVIEW
missalyssa User ID: 5635468 32453
Reviewed Jul. 9, 2013

"This pizza was okay. Definitely not the best pizza I have ever made. The crust was hard on top (not soft like deep dish pizza) and it was soggy on the bottom. My suggestion to those who have not made this recipe before - make sure to really drain all the fluid out of your ingredients before making. I felt like I made more of a casserole than a pizza."

MY REVIEW
trixiejo302 User ID: 1553155 85379
Reviewed Apr. 5, 2013

"I've made this dish several times and it is fabulous. We like alot of veggies on our pizza so I usually add in some sliced black olives and sliced mushrooms with the other veggies and I layer the pepperoni in with the sausage. It never fails to be a hit with my family. You really have to make this! :)"

MY REVIEW
lasay05 User ID: 4053282 48892
Reviewed Mar. 9, 2013

"Excellent pizza. The flavor is wonderful. My kids and I loved it. My Husband didn?t care for it at all but he?s a picky eater. We will definitely make again?when Husband is out of town."

MY REVIEW
Eriko1020 User ID: 6509407 68341
Reviewed Mar. 8, 2013

"Very good! The dough was excellent. Definately making it again!"

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