Main dishes

Chicago Deep-Dish Sausage Pizza

Name: Chicago Deep-Dish Sausage Pizza
Yield: 4 servings
Ingredients: 1 lb Store-bought pizza dough; 2 tbsp Olive oil; 12 oz Italian pork sausage, casings removed; 1 cup Sliced mushrooms; 2 cups Shredded low-moisture mozzarella cheese; 1 cup Crushed tomatoes; 1 tsp Dried oregano; ½ tsp Kosher salt; ¼ cup Grated Parmesan cheese

Pizza dough lines a deep skillet, with mozzarella, sausage, and mushrooms beneath a layer of tomato sauce and Parmesan.

Serves 4

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Ingredients

Cooking for

Store-bought pizza dough1 lb
Olive oil2 tbsp
Italian pork sausage, casings removed12 oz
Sliced mushrooms1 cup
Shredded low-moisture mozzarella cheese2 cups
Crushed tomatoes1 cup
Dried oregano1 tsp
Kosher salt½ tsp
Grated Parmesan cheese¼ cup

Before you start

Use a 10-inch cast-iron skillet for 4 servings. For a larger batch, use additional skillets and keep the dough about the same thickness. Let refrigerated dough soften according to its package directions before stretching.

Directions

Heat the oven to 425°F with a rack in the lower third. Oil a 10-inch cast-iron skillet with half the olive oil.
Heat the remaining oil in a separate skillet over medium-high heat. Cook the sausage for 6 to 8 minutes, breaking it up, until browned and 160°F inside.
Add the mushrooms and cook for 4 to 5 minutes, until their liquid evaporates. Drain excess fat and remove from the heat.
Press the dough across the oiled skillet and about 1½ inches up the sides. If it springs back, rest it for 5 minutes before continuing.
Layer the mozzarella, sausage, and mushrooms over the dough. Mix the tomatoes with the oregano and salt, spread on top, and sprinkle with Parmesan.
Bake for 35 to 40 minutes, until the crust is deeply golden and the center bubbles. Cover the rim loosely with foil if it browns too quickly.
Rest the pizza in the skillet for 10 minutes. Loosen the edges with a spatula, then cut into wedges.

Directions

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