Chicago-Style Italian Sausage And Pepper Deep Dish Pizza Recipe (2024)

• 1 tablespoon Olive Oil
• 2 cups thinly sliced Yellow Onions
• Salt to taste
• Freshly ground Black Pepper to taste
• 2 cups seeded and thinly sliced Green Bell Peppers
• 1/2 pound Italian Sausage Links cut into 1/2-inch pieces
• 1 recipe Basic Pizza Dough Recipe Below
• 6 ounces grated Mozzarella Cheese
• 1 cup Tomato Sauce
• 1 tablespoon Dried oregano

• Make dough using the Basic Pizza Dough recipe below.

When Basic Pizza Dough is ready

• Place one ball in a sealed bag or container and freeze for later use.

• Set other dough ball aside.

• Preheat the oven to 400°F.

• In a large sauté pan, over medium heat, add oil.

• When oil is hot, add onions. Season with salt and pepper. Sauté for 2 minutes.

• Add peppers. Season with salt and pepper. Continue to sauté for 3 minutes. Remove from the heat and set aside.

• In the same large sauté pan, over medium heat, add sausage.

• Render sausage for 4 to 6 minutes. Remove and drain on paper towels.

• Place dough ball onto a floured surface and roll into a 14-inch circle, about 1/2-inch thick.

• Press the dough into a greased 12-inch deep-dish pizza pan.

• Sprinkle dough with 6 ounces of the grated cheese.

• Spoon 1/2 onion and pepper mixture over cheese.

• Sprinkle 1/2 of the sausage over onion mixture.

• Spread 1 cup of the tomato sauce over the top of all.

• Sprinkle pizza with 1 tablespoon oregano.

  See Also

  Grandma's Italian Meatball Recipe

• Place pizza in preheated oven and bake for 25 to 30 minutes or until golden brown.

• Remove pizza from the oven and cut into individual servings.

• 1 cup warm Water
• 1 package Active Dry Yeast
• 2 1/2 - 3 cups All-Purpose Flour
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt

• Combine water, yeast and 1 1/2 cups flour in a large bowl. Mix well.

• Add oil, salt and remaining flour.

• With large wooden spoon or your hands mix 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 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.