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Deep-Dish Sausage Pizza

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
  • Total Time
    Prep: 30 min. + rising Bake: 30 min. + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
1 slice: 548 calories, 34g fat (14g saturated fat), 68mg cholesterol, 1135mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 27g protein.

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Reviews

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Average Rating:
  • StoneyLake
    Nov 1, 2020

    No comment left

  • joni
    Sep 21, 2020

    This is the most awesome pizza ever. I have made it numerous times and no matter what, it just turns out great! We really enjoy this recipe, thank you.

  • Peggie0203
    Jan 15, 2017

    Great recipe! I forgot to add the seasonings to the vegetables, it was still great. Next time I will use a tomato sauce instead of diced tomatoes, as per family preferences.

  • jaknee
    Dec 20, 2016

    Wow!!! This is soooo good. Not your traditional pizza as it has no regular red sauce. It's like a gourmet pizza!! Will make again soon!

  • chefheidi18
    May 26, 2015

    This is pretty good. I was surprised to discover that it didn't have a sauce, but all the ingredients are moist enough with the cheese that it makes it's own sauce. It was a really deep dish pizza, It has a lot of layers. If you like toppings, this is a pizza for you. It was really filling. 1 pizza would serve 4 people or more if you had a side. I liked the seasonings with it, especially because you use it in the crust and the toppings. We would make it again.

  • daps
    Jan 12, 2015

    My husband and son loved this pizza. I agree that you should drain everything as best you can. Oops! I forgot to grease the pan and the crust stuck, but it was still good! Nice seasonings and you can use whatever toppings you like.

  • Marjade
    Jun 28, 2014

    Excellent.

  • mkaskela
    Jun 27, 2014

    Very hearty family meal and the crust turns out fabulous!

  • lavenders16
    Jul 21, 2013

    No comment left

  • missalyssa
    Jul 9, 2013

    This pizza was okay. Definitely not the best pizza I have ever made. The crust was hard on top (not soft like deep dish pizza) and it was soggy on the bottom. My suggestion to those who have not made this recipe before - make sure to really drain all the fluid out of your ingredients before making. I felt like I made more of a casserole than a pizza.