Deep Dish Pizzas in Chicago can probably be seen almost everywhere already and has been popularly known with its fulfilling depth that exceeds the usual pizza. Over 3 inches deep with the scrumptious ingredients filled in each slice; this pizza style can capture any hungry guest and bring them more than satisfaction.
Although this is a very popular dish, it is often mistaken to be difficult to make, but with Pillsbury’s three-step recipe, making Chicago-style pizzas would be easy.
1 lb bulk Italian pork sausage
½ cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 ½ cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
¼ cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)
1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
2. Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
3. Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.