Sausage, Onions, and Peppers Deep-Dish Pizza - Chicago Style Pizza

Total Time:
1 hr 55 min
45 min
30 min
40 min

1 pizza

  • Pizza dough, homemade or store-bought
  • All-purpose flour, for dusting
  • Olive oil
  • 1/3 pound hot Italian sausage
  • 1/3 pound sweet Italian sausage
  • 1 red onion, sliced
  • Salt and freshly ground black pepper
  • 1 red pepper, sliced
  • 1/2 cup Tomato Sauce, recipe follows
  • 3 tablespoons grated Parmesan
  • 1/4 cup chopped tomatoes
  • 1/3 cup 4-cheese blend, shredded
  • 1 tablespoon olive oil
  • 1/2 red onion, small dice
  • 4 tablespoons minced garlic
  • Salt and freshly ground black pepper
  • 6 fresh basil leaves, chopped
  • 3 tablespoons red wine
  • 1 (28-ounce) can whole plum tomatoes
  • 1/2 cup water
  • Preheat the oven to 500 degrees F.

  • Roll out the pizza dough on a lightly floured surface into approximately a 12-inch round and 1/2 to 3/4-inch thick. Oil a 10-inch pie pan and fit the dough into the pan, spreading the dough up the sides of the pan. Set aside to let the dough rise, about 30 minutes.

  • Meanwhile, heat the oil in a large skillet. Remove sausage from casing and add to skillet. Cook until sausage is browned. Add the onion and cook for about 5 minutes, until soft. Season with salt and pepper. Add the bell pepper and cook until slightly softened, about 3 to 4 minutes. Remove from heat and let cool.

  • Place the dough in the oven and par-bake half-way for 8 to 10 minutes.

  • Drizzle the dough with olive oil and top with Tomato Sauce, 1 cup of the sausage mixture, grated Parmesan, chopped tomatoes and the cheese. Bake in the oven until crust is golden and cheese is melted, about 5 to 10 minutes.

  • Cut into wedges and serve immediately.

  • Basic Tomato Sauce

  • Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.

  • Cool the sauce before using it to make pizza.

  • Yield: about 3 cups

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