Best Italian Sausage Deep Dish Pizza Recipes

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA

Steps:

• Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
• Preheat the oven to 400 degrees F.
• In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
• In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
• Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
• Remove the pizza from the oven and cut into individual servings.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
• Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
• In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
• Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
• Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
• Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
• Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
• Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
• Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

ITALIAN SAUSAGE DEEP DISH PIZZA

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
• In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
• Remove peppers and set aside.
• In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
• Position oven rack in the lower third of the oven and preheat to 400ºF.
• Butter the bottom and sides of two 9-inch round baking pans.
• Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
• Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
• Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
• Spread ¾ cup of pizza sauce over cheese layer.
• Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
• Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
• Remove from oven and let rest for 5 minutes.
• Cut into wedges.
• Serve.

ITALIAN SAUSAGE DEEP DISH PIZZA RECIPE RECIPE - (4.5/5)

Steps:

• Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside. In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned. Remove peppers and set aside. In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned. Position oven rack in the lower third of the oven and preheat to 400°F. Butter the bottom and sides of two 9-inch round baking pans. Sprinkle 2 teaspoons of cornmeal in the interior of each pan. Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan. Arrange 3 slices of provolone over dough, followed by 1 1/2 cups of mozzarella and 1/4 cup of Parmesan into each pan. Spread 3/4 cup of pizza sauce over cheese layer. Top each pizza with half of the green peppers, mushrooms, olives and sausage slices. Bake at 400°F for 30-35 minutes or until crusts are golden brown. Remove from oven and let rest for 5 minutes. Cut into wedges. Serve. Yield: 8 servings.

DEEP DISH ITALIAN SAUSAGE PIZZA

Steps:

• crust: 2 1/2 tsp (or 1/2 tbsp) active dry yeast dissolved in 1 cup very warm water for approx 10 mins..... 2 1/2 cups all purpose flour, 1 tsp salt, 1/2 tsp garlic powder (mix well)..... mix the yeast and water into the flour mixture (use your hands) until well blended and a tacky dough..... pour onto floured surface and knead for 10 minutes...... place in a bowl that has been coated with olive oil, turn to coat the dough ball on all sides..... cover loosely and let rise for 1 to 2 hours........ meanwhile; finely chop 1 small onion and 2 garlic cloves..... saute in 1 tbsp olive oil until translucent..... add 1 (14 oz) can of diced tomatoes, 1 (5 oz) can of tomato paste, 1 cup water, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt.... bring to a boil, reduce heat and simmer 30 mins........ slice 1 med bell pepper and 1 med red onion into thin slices....... you will also need sliced black olives (small can) and sliced raw mushrooms (veggie aisle at store)......brown italian sausge and set aside (i used 6 (5 inch) links removed from casing and crumbled...... after dough has risen, punch down and divide into two equal balls.......preheat oven to 415 degrees...... roll out dough and press into a cast iron skillet, spoon half of the marinara onto the dough, sprinkle on the sausage, scatter veggies all over and top with cheese.... bake for 30 to 35 mins until crust is golden brown at the edges...... let stand for 5 or so minutes to set well, slice and serve...... for extra flavor you can melt a stick of butter with 1/2 tsp garlic powder and drizzle over each persons slice as desired........... use the other ball of dough and the other half of the marinara with your favorite toppings to make another type of pizza to serve...... the spicy chicken I made was OK but not a great pizza, I would suggest maybe a pineapple and canadian bacon or just pepperoni to keep it simple.