Tag Archives: onion

Chicago-style Deep Dish Pizza

Red checkered tablecloth sold separately.

Living in New York we’ve come to realize that pizza allegiances border on religious zealotry to which we say, why restrict yourself when it comes to pie? Thanks to Jake’s friend Sandy’s suggestion we tried making a deep dish pizza in a cast iron skillet and, to no one’s surprise, the woman was right. It’s almost too easy, which is to say, why aren’t you making one right now?

Equipment Needed: Cast Iron Skillet, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board, Microplane,Wooden Spoon

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chianti, Montepulciano d’Abruzzo, Cabernet Sauvignon

Suggested Beer Pairing: Red Ales, less-hoppy Pale Ales, Brown Ales, Amber Ales

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1 lb Italian sausage ($3.99/lb)
  • 1 small bunch of broccoli ($2.99/bunch)
  • 1  small onion ($0.99/lb)
  • 1 small red bell pepper ($2.99/lb)
  • 1 lb fresh mozzarella ($7.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 2 TBSP fresh rosemary ($1.50/bunch)
  • 1 – 28 oz cans of crushed tomatoes ($2.19/each)
  • 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
  • extra virgin olive oil ($9.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F.
  • Mince your garlic cloves and rosemary together to get them as fine as possible.
  • Put a frying pan over medium heat and add a little olive oil to the bottom to help keep things moving. Remove the sausages from their casings, throw them in the pan and break them up with your spoon. Toss in the garlic and rosemary and cook until lightly browned (about 5-8 minutes).

Be careful not to overcook the sausage, it's still going in the oven once you're done here.

  • While the sausage is cooking away, pour about 2 tablespoons of olive oil into your cast iron skillet. Rub the oil around the pan so the sides and bottom are evenly coated. Proceed to spread the pizza dough across the bottom and up to the top of the skillet’s rim. Remember, this is a deep dish so you want to make a crust that can support the mountain of toppings you’re about to add.

You're gonna need to work the dough a bit to get it to stay up along the sides.

  • Cut your mozzarella into 1/8th inch – 1/4 inch slices and line the bottom of the crust. That’s right, traditional Chicago deep dish puts the cheese on first. Here’s a towel to wipe up your mind that just got blown all over.

We highly recommend splurging on the freshest mozzarella you can find for this one; it's a noticeable difference.

  • Slice up your onion and pepper into thin strips and cut your broccoli into small florets. Spread these veggies evenly over the top of the cheese.
  • Open the can of tomatoes and pour them into a large mixing bowl. Add a pinch of salt and pepper, and some crushed red pepper if you want to give it a little kick. When the sausage is done pour it in with the tomatoes and stir everything together. Spoon it into the pie to cover everything and make sure to distribute the sauce evenly for uniform cooking.

Spread the sauce evenly and fill every space not occupied by cheese or veggies.

  • Pop that monster into the oven for about 20 minutes. You’ll have to check in on your pizza around 18 minutes and every couple of minutes after that to make sure things are cooking evenly. The crust should be crispy and the sauce should be bubbling when it’s done. Grate on some Parmigiano to finish things off and let it rest for about 10 minutes to allow the toppings to set up a bit for easier serving and eating; the skillet will keep it warm.