Chicago-Style Italian Sausage And Pepper Deep Dish Pizza Recipe
There are more great Pizza Places in Chicago than any other city I have ever been to. Chicago is the Birthplace of the Deep Dish Pizza. That's reason enough to love Chicago.
- 2 Tablespoon Olive oil
- 4 Cup Thinly sliced yellow onions
- Freshly ground black pepper
- 4 Cup Thinly sliced green bell peppers
- 1 Pound Italian sausage links; cut into 1/2-inch pieces
- 1 Recipe Basic Pizza Dough (recipe follows)
- 12 Ounce Grated mozzarella cheese
- 2 Cup Tomato sauce
- 2 Tablespoon Dried oregano
- Preheat the oven to 400 degrees F.
- In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes.
- Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes.
- Remove from the heat and set aside.
- In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
- Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick.
- Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese.
- Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza.
- Spread 1 cup of the tomato sauce over the top of each pizza.
- Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown.
- Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough Recipe
- 1 cup warm water
- 1 package active dry yeast
- 2 1/2 to 3 cups all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl.
- Mix well.
- Add the oil, salt, and remaining flour.
- With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.
- Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.
- Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.
- When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes.
- The dough is ready to be shaped, topped and cooked.
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Photo of Chicago Deep Dish Pizza (this one is from Giordano's) is by Alvin Trusty - http://www.trustyetc.com/trustyblog/ - and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License.