Best 8 Deep Dish Sausage Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of a hearty Deep-Dish Sausage Pizza, a culinary masterpiece that combines a crispy, buttery crust with layers of savory fillings. This tantalizing dish is a symphony of textures and tastes, featuring a rich tomato sauce, gooey mozzarella cheese, and succulent Italian sausage. Embark on a culinary journey with our carefully curated collection of recipes, each offering unique variations on this beloved classic. Discover the art of crafting the perfect pizza dough, mastering the techniques for a flavorful sauce, and selecting the finest toppings to create an unforgettable pizza experience. Whether you prefer a traditional deep-dish style or a thinner crust, our recipes cater to a range of preferences, ensuring a delightful pizza-making adventure for home cooks of all skill levels.

Here are our top 8 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 DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH



Chicago Style Deep Dish Sausage Pizza - Real Deep Dish image

READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com

Provided by Edward Heller

Categories     Pork

Time 2h53m

Yield 1 Deep Dish Pizza, 6 serving(s)

Number Of Ingredients 11

3/4 cup water, lukewarm 110 degrees F
1/4 teaspoon granulated sugar
1/4 teaspoon sea salt or 1/4 teaspoon table salt
1/2 teaspoon active dry yeast
1/4 cup corn oil
2 1/4 cups all-purpose flour
nonstick cooking spray (for greasing your pan)
12 ounces mozzarella cheese, sliced (low moisture, approximately 15 slices)
3/4 lb Italian sausage, raw
16 ounces crushed tomatoes, lightly drained
1/8 cup romano cheese, grated or 1/8 cup parmesan cheese

Steps:

  • MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
  • Add yeast, corn oil, and a small amount of the flour.
  • Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
  • Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
  • Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
  • Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
  • After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
  • ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
  • Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
  • Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
  • Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
  • Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
  • Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
  • Add any other ingredient that you want to protect from burning.
  • THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
  • Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
  • Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
  • Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
  • Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA



Sausage, Peppers and Onion Deep Dish Pizza image

Provided by Molly Yeh

Time 3h50m

Yield 2 pizzas (6 to 12 servings)

Number Of Ingredients 15

4 cups all-purpose flour, plus more as needed
1 tablespoon sugar
2 1/4 teaspoons instant yeast
Kosher salt
1 1/2 cups warm water
1/4 cup corn oil, plus more for the bowl
4 tablespoons unsalted butter, softened
One 28-ounce can chopped San Marzano tomatoes
12 ounces sliced mozzarella
12 ounces ground pork sausage
1/2 green bell pepper, chopped
1/2 small yellow onion, chopped
1/4 cup grated Pecorino-Romano, plus more for serving
2 pinches dried oregano
Crushed red pepper, for serving, optional

Steps:

  • In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
  • Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
  • Once the dough is ready, preheat the oven to 500 degrees F.
  • Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
  • Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
  • Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE



Deep-Dish Pizza with Italian Sausage and Broccoli Rabe image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 2 (9 or 10-inch) deep-dish pizzas

Number Of Ingredients 25

1 large bunch broccoli rabe, washed and coarsely chopped
4 tablespoons olive oil
1/4 teaspoon red chili flakes
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 pound hot Italian sausage links, casings removed
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 (32-ounce) can plum tomatoes coarsely chopped, no juice
2 teaspoons finely chopped fresh oregano leaves
2 tablespoons finely chopped fresh basil leaves
Salt and freshly ground black pepper
2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened
1/2 pound aged provolone, coarsely grated
1/2 pound fontina cheese, coarsely grated
Sausage and Broccoli Rabe filling
Tomato Sauce
1/2 cup freshly grated Parmigiano-Reggiano

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.

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.

SAUSAGE DEEP DISH PIZZA



Sausage Deep Dish Pizza image

This hearty pizza pie is sure to become a staple in your house. Frozen bread dough is pressed into a springform pan to make an easy crust, then spread with the sauce and topped with sausage, green pepper and cheese.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 slices.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
2 teaspoons cornmeal
1-3/4 cups pizza sauce
1/2 pound bulk Italian sausage, cooked and drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 teaspoon dried oregano
Green pepper rings

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll and stretch dough into a 10-in. circle. Cover with plastic wrap; let rest for 10 minutes. Roll and stretch the dough into a 12-in. circle. Grease a 10-in. cast-iron or other ovenproof skillet; sprinkle with cornmeal. Press dough onto bottom and 1 in. up sides of prepared skillet. , Spread with pizza sauce; top with sausage, 1 cup cheese, oregano and green pepper. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden brown, 20-25 minutes.

Nutrition Facts : Calories 393 calories, Fat 16g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 1007mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.

PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE



Pepperoni and Sausage Deep-Dish Pizza Quiche image

I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2 cups shredded mozzarella cheese, divided
1 cup shredded sharp cheddar cheese
4 large eggs
4 ounces cream cheese, softened
1/3 cup 2% milk
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 pound bulk Italian sausage
1/2 cup pizza sauce
1 cup chopped pepperoni
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.

DEEP-DISH (VEGGIE) SAUSAGE PIZZA



DEEP-DISH (VEGGIE) SAUSAGE PIZZA image

Categories     Cheese

Yield 6

Number Of Ingredients 15

Olive oil or vegetable oil
Yellow cornmeal
1 cup warm water (120 degrees F to 130 degrees F)
1 package active dry yeast
3 cups all-purpose flour
1/3 cup vegetable oil
1/2 teaspoon salt
6 ounces mild bulk Italian sausage
1 14 1/2 ounce can diced tomatoes, drained
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
12 ounces sliced mozzarella cheese
1/4 cup grated Parmesan or Romano cheese
Grated Parmesan or Romano cheese (optional)
Fresh basil leaves (optional)

Steps:

  • Generously grease a 10x2-inch heavy round cake pan or a 10-inch springform pan with oil. Sprinkle bottom of pan with cornmeal; set pan aside. In a large bowl combine warm water and yeast, stirring to dissolve yeast. Let stand for 5 minutes. Stir in 1 1/2 cups of the flour, the 1/3 cup oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes. Using a wooden spoon, stir in as much of the remaining 1 1/2 to 2 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (50 to 60 minutes). Punch dough down. Cover and let rest for 5 minutes. Place dough in the prepared pan. Using oiled hands, press and spread dough evenly over the bottom and 1 1/2 inches up the sides of pan. Cover and let rise in a warm place until nearly double in size (30 to 35 minutes). Preheat oven to 375 degrees F. For filling, in a medium skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain in a colander. Using paper towels, pat sausage and wipe out skillet to remove additional fat. Return sausage to skillet. Stir in tomatoes, oregano, and snipped or dried basil. Cook and stir until heated through. To assemble, arrange mozzarella cheese slices over dough. Spoon filling over cheese; sprinkle with 1/4 cup Parmesan cheese. Bake for 45 to 55 minutes or until edge of crust is crisp and golden and filling is heated through. If necessary to prevent overbrowning, cover edge of crust with foil for the last 10 minutes of baking. Cool on a wire rack for 10 minutes. If using a springform pan, remove side of pan. If desired, sprinkle pizza with additional Parmesan cheese and basil leaves.

Tips:

  • Use a good quality pizza dough. You can make your own or buy it from a grocery store.
  • Don't overwork the dough. Overworking will make the dough tough.
  • Let the dough rise in a warm place until it has doubled in size.
  • Use a cast iron skillet or a deep dish pizza pan. This will help to create a crispy crust.
  • Preheat the oven to the highest temperature possible before baking the pizza.
  • Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Deep dish sausage pizza is a delicious and hearty meal that is perfect for any occasion. With a few simple tips, you can make a deep dish sausage pizza that is sure to impress your friends and family. So next time you're looking for a delicious and easy meal, give deep dish sausage pizza a try.

Related Topics