Deep-Dish Chicago Sausage Extravaganza
This delectable deep-dish pizza is a tribute to Chicago's iconic culinary scene, crafted especially for my brother-in-law, a true Chicagoan at heart. The combination of savory pork sausage, vibrant vegetables, and a rich layer of gooey cheeses are enveloped in a buttery cornmeal crust that cradles all the deliciousness. Perfect for family gatherings, this hearty pizza captures the essence of the Windy City, making every bite a slice of nostalgia. Treat your loved ones to an unforgettable pizza experience that brings the flavors of Chicago directly to your table!
8
Servings
375
Calories
17
Ingredients
Ingredients
Sugar
1 teaspoon (none)
Dry Yeast
1 (1/4 ounce) package (none)
Warm Water
1 cup (heated to about 105°F)
All-Purpose Flour
2 1/2 cups (none)
Yellow Cornmeal
1/2 cup plus 2 tablespoons (none)
Salt
1/4 teaspoon (none)
Olive Oil
2 tablespoons (measured for cooking)
Green Bell Peppers
1 1/2 cups (chopped)
Onions
1 1/2 cups (chopped)
Garlic Clove
1 (crushed)
Sliced Mushrooms
2 1/2 cups (none)
Dried Oregano
2 teaspoons (none)
Pork Sausage
1 lb (casings removed, crumbled)
Canned Crushed Tomatoes
1 1/2 cups (none)
Reduced-Fat Monterey Jack Cheese
1 1/4 cups (shredded)
Provolone Cheese
3/4 cup (shredded)
Oregano Sprig
optional (for garnish)
Instructions
1
To prepare the crust, mix sugar and dry yeast in a small bowl with warm water. Let it stand for about 5 minutes until foamy.
2
In a food processor, combine all-purpose flour, yellow cornmeal, and salt. Pulse twice to blend. With the processor running, gradually pour in the yeast mixture and olive oil. Process until the dough forms a cohesive ball, then continue processing for an additional minute.
3
Transfer the dough onto a floured surface and knead gently 4 to 5 times. Place the dough in a bowl coated with cooking spray, ensuring the top is also coated. Cover it with a clean cloth and let it rise in a warm, draft-free area (around 85°F) for approximately 45 minutes, or until it has doubled in size.
4
While the dough rises, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add diced green bell peppers, onions, and crushed garlic, sautéing for about 5 minutes until softened.
5
Incorporate the sliced mushrooms, pork sausage, dried oregano, and salt into the skillet, sautéing for an additional 3 minutes, until everything is perfectly tender. Remove from heat and let it cool slightly.
6
Once the dough has risen, punch it down, cover and let it rest for another 5 minutes. Divide the dough in half.
7
Roll each half into an 11-inch circle on a lightly floured surface. Place each dough circle into two greased 9-inch round cake pans, pressing the dough up the sides. Sprinkle each pan with 1 tablespoon of yellow cornmeal before covering and letting the dough rise again for 20 minutes, until puffy.
8
After the second rise, spread half of the cooled vegetable and sausage mixture over each crust. Top each with 3/4 cup of crushed tomatoes and an even sprinkle of Monterey Jack and Provolone cheeses.
9
Bake the pizzas in a preheated oven at 475°F for 15 minutes. Then, lower the temperature to 375°F and bake for an additional 15 minutes. When ready, remove from the oven, slice each pizza into 8 wedges, and garnish with fresh oregano sprigs if desired.
Nutrition Information
17.5
Fat
45
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Deep-Dish Chicago Sausage Extravaganza?
It is a hearty Chicago-style deep-dish pizza featuring a buttery cornmeal crust, savory pork sausage, vibrant vegetables, and rich cheeses like Monterey Jack and Provolone.
How many calories are in a serving of this pizza?
Each serving contains 375 calories.
What are the primary ingredients for the crust?
The crust is made from sugar, dry yeast, warm water, all-purpose flour, yellow cornmeal, salt, and olive oil.
How many servings does this recipe provide?
This recipe makes 8 servings.
What are the baking temperatures for this recipe?
The pizza is baked first at 475 degrees Fahrenheit for 15 minutes, then the temperature is reduced to 375 degrees Fahrenheit for another 15 minutes.
What kind of sausage is recommended?
The recipe calls for one pound of pork sausage with the casings removed and crumbled.
How long should the dough rise initially?
The dough should rise for approximately 45 minutes or until it has doubled in size.
What vegetables are used in the pizza topping?
The topping includes green bell peppers, onions, garlic, and sliced mushrooms.
How many grams of protein are in each serving?
There are 15 grams of protein per serving.
What specific cheeses are used?
The recipe uses 1 1/4 cups of shredded reduced-fat Monterey Jack and 3/4 cup of shredded Provolone.
How long is the second rise for the dough?
The second rise lasts for 20 minutes until the dough becomes puffy.
What size pans should be used for baking?
The recipe requires two greased 9-inch round cake pans.
What type of tomatoes are used in the topping?
The recipe calls for 1 1/2 cups of crushed canned tomatoes.
What is the ideal temperature for the yeast water?
The water should be heated to approximately 105 degrees Fahrenheit.
How much fat is in one serving?
Each serving contains 17.5 grams of fat.
How many grams of carbohydrates are in a serving?
There are 45 grams of carbohydrates per serving.
How do you prepare the filling?
Sauté green bell peppers, onions, and garlic in olive oil, then add mushrooms and sausage until tender.
How much flour is used in the dough?
The recipe uses 2 1/2 cups of all-purpose flour.
What is the total baking time?
The total baking time is 30 minutes in two temperature stages.
How much yellow cornmeal is needed?
The recipe uses 1/2 cup plus 2 tablespoons for the dough and extra for the pans.
What is used to garnish the finished pizza?
Fresh oregano sprigs can be used for garnish if desired.
What size should the dough be rolled into?
Each half of the dough should be rolled into an 11-inch circle.
How long does the yeast stand before mixing?
The yeast mixture should stand for about 5 minutes until it becomes foamy.
What herb is used to season the meat and vegetable mixture?
The recipe uses 2 teaspoons of dried oregano.
How much Monterey Jack cheese is needed?
The recipe uses 1 1/4 cups of shredded Monterey Jack cheese.
How much Provolone cheese is needed?
The recipe uses 3/4 cup of shredded Provolone cheese.
What is the recommended environment for the dough to rise?
The dough should rise in a warm, draft-free area around 85 degrees Fahrenheit.
How many wedges should each pizza be sliced into?
Each pizza should be sliced into 8 wedges.
How do you prepare the baking pans?
Grease the pans and sprinkle each with 1 tablespoon of yellow cornmeal.
What tool is used to mix the dough?
A food processor is used to blend the dry ingredients and incorporate the yeast mixture and oil.