Best 11 Deep Dish Sausage And Tomato Pizza Recipes

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Indulge in a culinary masterpiece - a deep-dish sausage and tomato pizza that will tantalize your taste buds. Prepared with a flavorful combination of homemade pizza dough, tangy tomato sauce, savory sausage, and a generous blend of cheese, this delectable dish is sure to satisfy your cravings. Embark on a culinary journey with our step-by-step instructions and discover how to craft this hearty pizza from scratch.

For the pizza dough, we guide you through the process of activating yeast, mixing and kneading the dough, and allowing it to rise, resulting in a soft and pliable base for your pizza. Our homemade tomato sauce is a symphony of flavors, simmered with fresh tomatoes, aromatic garlic, herbs, and spices, creating a rich and tangy foundation for your pizza.

Savor the savory goodness of the sausage, cooked to perfection, and experience the delightful combination of textures as you bite into each slice. Top it off with a generous sprinkling of mozzarella and Parmesan cheese, allowing them to melt and blend harmoniously, creating a golden-brown crust and a stretchy, gooey center.

Accompanying the main recipe, we offer a collection of enticing variations that cater to diverse tastes. For a vegetarian twist, try the veggie-packed pizza, featuring an assortment of colorful and flavorful vegetables. Craving a spicy kick? Opt for the jalapeño and pepperoni pizza, where the heat of the jalapeños complements the savory pepperoni. If you prefer a classic combination, the pepperoni and mushroom pizza is sure to please, with its tried-and-true combination of flavors.

Our deep-dish sausage and tomato pizza is not just a meal; it's an experience. Gather your loved ones around the table and relish this delectable dish, creating lasting memories and satisfying your pizza cravings like never before.

Here are our top 11 tried and tested recipes!

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

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 family. -Michele Madden, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease 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 crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half 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 until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage and Pepper Deep Dish Pizza image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 2 (12-inch) pizzas

Number Of Ingredients 17

1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

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 RECIPE BY TASTY



Deep Dish Pizza Recipe by Tasty image

Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.

Provided by Pierce Abernathy

Categories     Dinner

Time 25m

Yield 8 servings

Number Of Ingredients 19

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

Steps:

  • For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
  • Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
  • For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
  • In a large mixing bowl, combine the flour, cornmeal, and salt.
  • Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
  • Bring dough to floured surface and knead until dough forms into a ball.
  • Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
  • Remove dough and bring onto floured surface.
  • Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
  • Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
  • Preheat your oven to 425°F (215°C).
  • Bring your dough into your oiled and floured deep dish pan.
  • Using your hands press dough into sides of your dish making it as even as possible.
  • Lay slices of mozzarella across the dough, covering the entire bottom.
  • Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
  • Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
  • Garnish with parmesan, cut and serve.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY



Deep Dish Pizza With Sausage And Mushrooms Recipe by Tasty image

Katie and her husband recreate the dish they ate on their first date: a Chicago-style deep dish pizza inspired by Masa of Echo Park, a popular LA restaurant. The crispy cornmeal crust is the perfect vessel to hold globs of melty mozzarella cheese, sautéed mushrooms, deliciously garlicky tomato sauce, and fennel-infused sausage.

Provided by Katie Aubin

Categories     Dinner

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 ¼ cups warm water
2 teaspoons sugar
2 ¼ teaspoons active dry yeast
3 ¼ cups all purpose flour, plus more for dusting
¾ cup cornmeal
2 teaspoons kosher salt
¼ cup unsalted butter, melted and cooled
olive oil, for greasing
2 cans whole San Marzano tomatoes
2 teaspoons sugar
¼ teaspoon red pepper flakes
2 teaspoons kosher salt
2 tablespoons olive oil
4 cloves garlic, grated
¼ cup fresh basil, sliced
1 tablespoon unsalted butter
8 oz white mushroom, sliced
kosher salt, to taste
¼ teaspoon whole fennel seeds
4 oz Italian sausage
16 oz shredded low moisture mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
  • In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
  • Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
  • Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
  • Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
  • Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
  • Preheat the oven to 425°F (220°C).
  • . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
  • Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
  • Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
  • Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
  • Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 78 grams, Fat 33 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Watch this quick video from My Food and Family on how to make Deep-Dish Sausage Pizza. This Deep-Dish Sausage Pizza can compete with your favorite takeout!

Provided by My Food and Family

Categories     Pizza

Time 55m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Italian sausage
1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup CLASSICO Traditional Pizza Sauce
1 can (13.8 oz.) refrigerated pizza dough
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Brown sausage with vegetables in skillet. Stir in pizza sauce. Remove from heat.
  • Unroll pizza dough; press onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray. Sprinkle 1/2 cup cheese onto bottom of crust; cover with sausage mixture and remaining cheese.
  • Bake 35 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
  • Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
  • Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
  • For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
  • For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
  • Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
  • Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
  • Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
  • Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

SAUSAGE AND PEPPERONI DEEP DISH PIZZA



Sausage and Pepperoni Deep Dish Pizza image

I got this recipe mainly from eponinejenna5's Deep Dish Pizza, which was great. I played around with the ingredients, and here's my version.

Provided by Joellen1972

Categories     Poultry

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb turkey sausage, ground
1 medium onion, chopped
1 small bell pepper, chopped
1/2 teaspoon minced garlic
2 (6 1/2 ounce) packages pizza dough, mix (i.e. Betty Crocker)
2 -3 ounces sliced pepperoni
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups shredded mozzarella cheese

Steps:

  • Cook sausage, onion, pepper, and garlic.
  • Prepare pizza dough (you'll need a cup of hot water) and press into greased 13 x 9 pan (3 qt.) baking dish. Pizza dough should go up about 1-2 inches on the sides on the baking dish.
  • Spread sausage on top of dough, followed by a layer of pepperoni.
  • Cover meats with the tomatoes and tomato sauce. Finish by spreading cheese over top of it all.
  • Bake at 425 for about 20 minutes.

Nutrition Facts : Calories 371.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 85.3, Sodium 1189.8, Carbohydrate 11.9, Fiber 1.9, Sugar 6.2, Protein 23.1

CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA



Chicago-Style Deep-Dish Sausage Pizza image

Crumbled sausage, chopped onions, diced tomatoes, oregano-this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.

Provided by My Food and Family

Categories     Pizza

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 pkg. active dry yeast
3/4 cup warm water (108°F)
2 cups flour
1/4 cup oil
1/2 tsp. salt
1/3 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
1/4 cup chopped onion s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1-1/2 pkg. (7 oz. each) KRAFT Slim Cut Mozzarella Cheese Slice s

Steps:

  • Heat oven to 425°F.
  • Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
  • Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
  • Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
  • Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 990 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 21 g

DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA



Deep-Dish Pizza With Sausage, Garlic, and Mozzarella image

Make and share this Deep-Dish Pizza With Sausage, Garlic, and Mozzarella recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 chicago-style deep-dish pizza dough, at room temperature (Chicago Style Deep-Dish Pizza Dough)
1 lb mild Italian sausage or 1 lb hot Italian sausage, crumbled
1 lb mozzarella cheese, thinly sliced
2 garlic cloves, minced
3 1/2 cups chicago-style pizza sauce (Tomato Sauce for Chicago Style Pizza)
1/2 cup freshly grated parmesan cheese

Steps:

  • Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
  • Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
  • Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
  • Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
  • Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
  • Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
  • Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
  • Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
  • Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
  • Arrange the remaining cheese slices over the top.
  • Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
  • Place pizza in oven on the baking stone; decrease temperature to 450°.
  • Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
  • Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
  • Cut pizza into large wedges and serve.

Nutrition Facts : Calories 929.5, Fat 68, SaturatedFat 29.5, Cholesterol 167.7, Sodium 2732.9, Carbohydrate 23.8, Fiber 3.1, Sugar 12.2, Protein 53.8

EASY SAUSAGE PIZZA BAKE



Easy Sausage Pizza Bake image

Deep-dish goodness paired with weeknight simplicity make this hearty casserole a pizza-night favorite. Bisquick mix forms the base, and sausage, pizza sauce and cheese top it off to perfection.

Provided by By Annalise Sandberg

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

8 oz ground sausage
1 medium onion, diced
2 cups mushrooms, sliced
1/2 teaspoon salt
3 cups Original Bisquick™ mix
1 cup water
1 jar (14 oz) pizza sauce
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Heat oven to 375°F. Grease 13x9-inch pan.
  • Cook ground sausage in 10-inch skillet over medium heat until browned. Remove with slotted spoon onto paper towel to drain. Remove all but 2 tablespoons of the drippings from pan. Add diced onion, and cook until translucent but not browned. Add sliced mushrooms and salt, and cook until mushrooms are softened and onions are caramelized. Remove from heat.
  • In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of the dough by spoonfuls into pan. Dough will not completely cover bottom of pan.
  • Spoon half of the pizza sauce over dough; sprinkle with half of the cheese, and scatter with half of the sausage mixture. Repeat layers with the rest of the dough, sauce, cheese and sausage mixture.
  • Bake 25 to 30 minutes or until golden. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

DEEP-DISH SAUSAGE AND TOMATO PIZZA



Deep-Dish Sausage and Tomato Pizza image

Categories     Cheese     Tomato     Appetizer     Bake     Super Bowl     Sausage     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an main course

Number Of Ingredients 12

For dough
1/2 teaspoon sugar
1 cup warm water (110° - 115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl
1 pound Italian sausage, casings discarded
a 14- to 16-ounce can peeled whole tomatoes, drained and chopped
1 teaspoon dried oregano, crumbled
2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

Steps:

  • Make dough:
  • In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
  • (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
  • Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
  • While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.
  • Preheat oven to 500°F.
  • Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
  • Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.

Tips:

  • Prep Your Dough: Before starting, make sure your dough is at room temperature. This will ensure it's easier to work with and will result in a more tender crust.
  • Use Fresh Ingredients: The quality of your ingredients will greatly impact the final product. Opt for fresh, ripe tomatoes, flavorful cheese, and high-quality sausage.
  • Don't Overwork the Dough: When kneading the dough, be gentle and avoid overworking it. Overworking the dough can make it tough and chewy.
  • Use a Cast Iron Skillet: A cast iron skillet is ideal for deep-dish pizza as it distributes heat evenly and creates a crispy crust.
  • Pre-Bake the Crust: Pre-baking the crust before adding the toppings helps to prevent a soggy bottom.
  • Layer Your Toppings Wisely: Start with a layer of sauce, followed by cheese, sausage, and additional toppings. This order prevents the toppings from sinking into the sauce.
  • Bake at a High Temperature: Deep-dish pizza should be baked at a high temperature to ensure a crispy crust and melted cheese.
  • Let It Rest: After baking, allow the pizza to rest for a few minutes before slicing. This helps the cheese and toppings to set.

Conclusion:

Deep-dish sausage and tomato pizza is a delicious and hearty dish that's perfect for any occasion. With its crispy crust, flavorful sausage, and gooey cheese, this pizza is sure to satisfy. By following these tips, you can create a deep-dish pizza that rivals your favorite pizzeria. So, gather your ingredients, preheat your oven, and get ready to bake a mouthwatering deep-dish sausage and tomato pizza!

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