Savory Deep-Dish Spinach & Sausage Pizza
Indulge in the savory pleasures of this comforting deep-dish pizza, a family-favorite that has graced our table for years. This dish features a delightful combination of rich Italian sausage, earthy spinach, and creamy mozzarella, all housed in a perfectly crispy crust that’s sure to impress even the pickiest eaters. While some kids may shy away from spinach and mushrooms, the robust flavors and cheesy goodness make it a worthy challenge. This recipe requires a bit of patience and multiple steps, but the results are incredibly satisfying. After mastering this foundational recipe, feel free to experiment with different toppings and seasonings. Whether served hot or enjoyed cold from the fridge, leftovers bring just as much joy. Ideal for a leisurely weekend when you have time to enjoy the cooking process, this recipe can also be streamlined with pre-shredded cheese and bulk sausage. If whole wheat isn’t your preference, swap it with white flour for a lighter crust. Embrace the crunch and flavor with this delicious deep-dish pizza!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
White cornmeal
1/2 cup (For dusting the pan and mixing into the dough)
Cornmeal
4 teaspoons (For dusting the pan)
Active dry yeast
1 (1/4 ounce) package (To be dissolved in warm water)
Warm water
1 cup (To dissolve yeast)
Sugar
1 tablespoon (To activate the yeast)
Olive oil
1 tablespoon (For the dough mixture)
Salt
1 1/2 teaspoons (For seasoning the dough)
White flour
2 cups (To create the dough)
Whole wheat flour
1/2 cup (To create the dough)
Mild Italian sausage
1 lb (Remove from casing if necessary and brown in skillet)
Frozen chopped spinach
1 (10 ounce) package (Thawed and moisture squeezed out)
Chopped onion
1/2 cup (For sautéing with sausage)
Garlic clove
1 (Minced for flavoring the filling)
Mozzarella cheese, shredded
16 ounces (Spread over the crust)
Sliced mushrooms
1 (4 1/2 ounce) jar (Drained and layered over the pizza)
Pizza sauce
2 (8 ounce) cans (Combined with water for spreading)
Water
1/4 cup (For mixing with pizza sauce)
Grated Parmesan cheese
1/2 cup (Sprinkled on top before the final bake)
Instructions
1
Preheat your oven to 450°F (230°C).
2
Grease a 14-inch deep-dish pizza pan (or two 9-inch square baking pans) and sprinkle the base with 4 teaspoons of cornmeal to create a flavorful crust base.
3
In a mixing bowl, dissolve the active dry yeast in warm water and add sugar, letting it sit for about 5 minutes until bubbly.
4
To the yeast mixture, stir in 1/2 cup cornmeal, olive oil, 1 1/2 teaspoons salt, and 1/2 cup whole wheat flour, along with 1 cup of white flour. Mix until combined.
5
Gradually add additional white flour until the mixture creates a soft dough. Knead the dough on a floured surface for approximately 5 minutes until smooth and elastic.
6
Shape the dough into a ball, place it into a greased bowl, and turn to coat. Cover with a clean towel and let rise in a warm place for 45 minutes or until doubled in size.
7
Once risen, punch the dough down and let it rest for 10 minutes. Roll or stretch the dough to fit the prepared pan, ensuring it comes up the sides and forms a 1-inch rim. Allow the dough to rise for an additional 5 to 20 minutes based on your preference for chewiness.
8
While the dough is rising, microwave the frozen spinach until thawed. Squeeze out any excess moisture and set aside.
9
In a large skillet over medium heat, brown the Italian sausage with chopped onion and minced garlic, breaking it apart as it cooks. Drain the fat.
10
Stir in the thawed spinach and cook for another 10 minutes, mixing well.
11
Spread the shredded mozzarella cheese evenly over the risen crust. Layer the sausage and spinach mixture over the cheese, followed by the sliced mushrooms.
12
In a separate bowl, combine the pizza sauce with 1/4 cup water and mix well. Spread the sauce evenly over the toppings.
13
Bake in the preheated oven for 15 to 18 minutes, or until the crust edge is golden brown. After baking, sprinkle the grated Parmesan cheese over the pizza and return it to the oven for an additional 5 to 10 minutes.
14
Once baked, allow the pizza to rest for 5 to 10 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pan is recommended for this deep-dish pizza?
You should use a 14-inch deep-dish pizza pan or two 9-inch square baking pans.
How do I prepare the pan to ensure a flavorful and crispy crust?
Grease the pan and sprinkle the base with 4 teaspoons of cornmeal before adding the dough.
What temperature should the oven be set to?
Preheat your oven to 450°F (230°C).
How long should the yeast mixture sit before adding other ingredients?
The yeast should dissolve in warm water with sugar and sit for about 5 minutes until it becomes bubbly.
Can I substitute the whole wheat flour in the crust?
Yes, if you do not prefer whole wheat, you can swap it with white flour for a lighter crust.
How long does the dough need to rise initially?
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 45 minutes or until it has doubled in size.
What is the process for preparing the frozen spinach?
Microwave the frozen spinach until thawed, then squeeze out all excess moisture before setting it aside.
How should the Italian sausage be cooked?
Brown the sausage in a large skillet over medium heat with chopped onion and minced garlic, breaking it apart as it cooks, and then drain the fat.
What is the order of layers for the pizza toppings?
First, spread the shredded mozzarella over the crust. Layer the sausage and spinach mixture next, followed by the sliced mushrooms, and finally the pizza sauce mixture.
Why is water added to the pizza sauce?
1/4 cup of water is mixed with the pizza sauce to ensure it spreads evenly over the other toppings.
How long is the initial baking time before adding the Parmesan?
Bake the pizza for 15 to 18 minutes until the crust edge is golden brown.
When should the grated Parmesan cheese be added?
Sprinkle the Parmesan over the pizza after the initial 15-18 minute bake, then return it to the oven for another 5 to 10 minutes.
How long should the pizza rest after it is finished baking?
Allow the pizza to rest for 5 to 10 minutes before slicing and serving.
Is this recipe suitable for a quick weeknight meal?
It is ideal for a leisurely weekend due to the multiple steps and rising time, though it can be streamlined using pre-shredded cheese and bulk sausage.
Can I use fresh mushrooms instead of jarred?
The recipe specifies jarred sliced mushrooms, but you can experiment with fresh toppings once you master the foundational recipe.
How much cornmeal goes into the actual dough mixture?
The dough mixture requires 1/2 cup of white cornmeal.
What should I do after punching the dough down?
After punching the dough down, let it rest for 10 minutes before rolling or stretching it to fit the pan.
How high should the dough come up the sides of the pan?
The dough should be stretched to fit the pan and form a 1-inch rim up the sides.
Does this pizza taste good as leftovers?
Yes, leftovers bring just as much joy and can be enjoyed hot or cold from the fridge.
How much mozzarella cheese is needed?
You will need 16 ounces of shredded mozzarella cheese.
How long should the sausage and spinach cook together in the skillet?
Once the spinach is added to the cooked sausage, cook them together for another 10 minutes, mixing well.
What kind of yeast is used in this recipe?
One 1/4 ounce package of active dry yeast is used.
How much white flour is used in total?
The recipe starts with 1 cup of white flour and suggests gradually adding more (up to a total of approximately 2 cups) until a soft dough forms.
What is the second rise time after the dough is in the pan?
Allow the dough to rise in the pan for an additional 5 to 20 minutes depending on your preference for chewiness.
How many cans of pizza sauce are required?
You will need two 8-ounce cans of pizza sauce.
How much olive oil is in the dough?
The dough mixture includes 1 tablespoon of olive oil.
How long should I knead the dough?
Knead the dough on a floured surface for approximately 5 minutes until it is smooth and elastic.
What should I do if my kids don't like spinach or mushrooms?
While some kids may shy away, the robust flavors and cheesy goodness make it worth a try; alternatively, you can experiment with different toppings.
Is the onion sautéed with the sausage?
Yes, 1/2 cup of chopped onion is browned in the skillet along with the Italian sausage and garlic.
What type of sausage is recommended?
The recipe calls for 1 lb of mild Italian sausage, removed from the casing if necessary.