Chicago Deep-Dish Pizza

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Try your hand at homemade pizza with this traditional Chicago-style, deep-dish pizza recipe.  Making your own crust is easier than you may imagine!

Yield: 8 servings (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 1 Hour, 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 9.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 17.8g
  • Carbohydrate: 44g
  • Fiber: 3.2g
  • Cholesterol: 31mg
  • Iron: 3.9mg
  • Sodium: 365mg
  • Calcium: 244mg

Ingredients

  • 2 teaspoons sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon extra-virgin olive oil
  • 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh basil
  • 2 cups thinly sliced mushrooms (about 6 ounces)
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper

Preparation

  1. 1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
  4. 4. Preheat oven to 400°.
  5. 5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
  6. 6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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