Italian Sausage Deep Dish Pizza

5 of 5 Average Rating (1 total reviews)
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Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you’re looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you’re good to go!

  • Servings: 4 to 6

Italian Sausage Deep Dish Pizza

What you need

  • 1 package
    (19 ounce) JOHNSONVILLE® Mild or Hot Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 1 tablespoon
    olive oil
  • 1 small
    green pepper, seeded and thinly sliced
  • 4 ounces
    mushrooms, sliced
  • 1 can
    (2.25 ounces) sliced black olives, drained
  • 1 tablespoon
    butter, divided
  • 4 teaspoons
    cornmeal
  • 2 13.2 ounces
    Pillsbury Country Italian Bread Refrigerated Dough (Can use two 1 pound bags of another favorite brand or homemade)
  • 6 slices
    Provolone Cheese (about ½ pound)
  • 3 cups
    mozzarella cheese, shredded
  • 1/2 cup
    Parmesan cheese, shredded
  • 1 1/2 cups
    (12 ounces) pizza sauce

Preparation

  • 1
    Cook sausages in skillet according to package directions. Cool slightly, coin slice and set aside.
  • 2
    In a medium skillet over medium heat add olive oil and green pepper slices. Cook until soft and lightly caramelized, 5 minutes.
  • 3
    Transfer the peppers to a bowl. In the same pan, sauté mushrooms for 5 to 7 minutes to brown slightly and release some of the moisture.
  • 4
    Position a rack in the lower third of the oven and preheat to 400°F.
  • 5
    Butter the bottom and sides of two 9 inch diameter deep dish pans. (Can use 9 inch round straight edged cake pans.)
  • 6
    Sprinkle the cornmeal on the bottom of each pan.
  • 7
    Remove the dough from its package unroll it and using your fingers, spread it on the bottom and up the sides of the pan folding it over and pressing it in place as necessary.
  • 8
    Place 3 slices of provolone cheese as the first layer on top of the dough in each pizza pie. Top the provolone with the mozzarella and shredded Parmesan.
  • 9
    Spread about ¾ cup of the pizza sauce on each pizza, top with bell peppers, mushrooms, olives and coin sliced sausage, dividing evenly.
  • 10
    Bake the pizzas until the crusts are golden, 30 to 35 minutes.
  • 11
    Remove the pizzas from the oven and let stand for 5 minutes before serving.

5 of 5 Average Rating (1 total reviews)
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Deep Dish Rocks!

by Kat927 7 months ago
I have been making this pizza for 15yrs and no matter what ingredient, the meat has always been johnsonville. This is an excellent pizza to make at home, especially when you grew up on Chicago Deep Dish and moved away! I love making this pizza and my friends do too. For some additional flavor, make it meatlover's style and add bacon, canadian bacon, and pepporoni. Great pizza! I have also tried it with the Chicken sausage and its flavorful and healthier. Keep up the good work!
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