Last Sunday was a sad day. My boyfriend was in mourning—the Chicago Bears missed out on their playoff chances. In honor of our beloved Bears disappointing season (and to take Max out of his deep state of depression), I took it upon myself to bring Chicago happiness into our household—with a Chicago-style deep-dish meat-lover’s pizza. Let’s just say it brought smiles, sunshine, and rainbows back into the Daytilwain house—and left us with extremely stuffed bellies!
I’ll be honest, I would take thin and crispy crust over deep-dish any damn day, but since I’m a thoughtful person, I took one for the team with this recipe—and I will never diss deep-dish za again! The crust was crisp, the flavors were delicious…I would definitely make this recipe again. Kudos to my good friend and food editor Carrie Boyd for introducing me to this recipe and opening my eyes to the wonders of deep-dish!
Meat-Lovah’s Deep-Dish Pizza
(Modified from Meals Made Easy 2014)
- 1 16-oz frozen multigrain pizza dough, thawed (We got ours from Whole Foods. Delish!)
- 1 ball of mozzarella, shredded
- 12 ounces bulk sausage (or Italian sausage, but I don’t like fennel so I got plain)
- 1/2 white onion, chopped
- one 8-oz can pizza sauce
- one 4-oz can mushrooms, drained
- 1/2 lb large pepperonis, quartered (If you live in Des Moines, the Graziano’s pepperonis can’t be beat!)
- 1 tablespoon Italian seasoning (or a mixture of dried basil and oregano)
- one 10-oz package frozen spinach, thawed and well drained
- 1 egg, lightly beaten
- Olive oil
- Grated Parmesan
- Preheat oven to 375 degrees F. In a skillet, cook sausage and onion until sausage is no longer pink. Add pizza sauce, mushrooms, pepperonis, and Italian seasoning; stir together. Remove from heat and set aside.
- On a lightly floured surface, roll out 3/4 of dough until thin enough to fit in a greased circular cake pan (or desired baking pan). Press dough up sides of pan. Sprinkle with 1/3 of shredded mozzarella cheese. Top with sausage filling. Mix spinach, egg, and remaining mozzarella cheese. Spread spinach mixture over sausage filling.
- Roll remaining dough into a circle. Cut into eight wedges, and lay wedges over spinach mixture until covered, slightly overlapping sides. Brush top with olive oil and sprinkle with Parmesan cheese.
- Bake for 45-55 minutes our until hot and crust is no longer doughy. Cover with foil if necessary to prevent the crust from overbrowning. Remove and let cool. Cut into eight wedges.