It’s National Deep Dish Pizza Day! 🍕 Deep dish pizza originated in good ol’ Chicago (aka Chi-Town). Chi-Town is one of many cities that has the best food. I was reminiscing a trip to Chicago. It was the first time I tried deep dish pizza. Chicago style deep dish pizza is unlike any other pizza. The thick deep crust in a cast iron skillet topped with fresh ingredients and amazing cheese. So good and worth every bite.
Chicago Deep Dish Pizza
Chicago style deep dish pizza is unlike any other pizza. The thick deep crust in a cast iron skillet topped with fresh ingredients and amazing cheese. So good and worth every bite.
Ingredients
For the Sauce:
- 2 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/3 cup onion, chopped
- 1 (28 oz) can whole peeled plum tomatoes
- 1 tsp Italian seasoning
- Kosher salt & ground pepper, to taste
For the Crust:
- 1 1/4 lb refrigerated pizza dough, at room temperature
- 1/2 cup cornmeal
For the Toppings:
- 2 cups mozzarella cheese, shredded
- 2 Tbsp Parmesan cheese
- 2 cups Italian sausage crumbles
- 2 cups mini pepperoni
- 1/2 cup green onion, chopped
- 1/2 cup fresh basil leaves, for garnish
Instructions
- Preheat oven to 450°F. Move oven rack to the lowest part of the oven.
For the Sauce:
- In a medium sauce pan, heat 1 Tablespoon of olive oil on medium high heat. Add garlic and onion. Stir occasionally until onion turns transparent, about 3 minutes. Stir in the tomatoes, Italian seasoning. Season with Kosher salt and pepper, to taste. Boil and then simmer until tomato sauce has thickened. Set aside to cool.
For the Crust:
- Lightly coat a 10-inch cast iron skillet with remaining olive oil. Add cornmeal to the bottom of skillet.
- Working on a surface sprinkled with cornmeal and some flour. Roll out pizza dough into a 12-inch round diameter. Transfer to skillet. Press dough into the bottom and up the sides.
For the Toppings:
- Top with sauce mixture, mozzarella, Parmesan, sausage, pepperoni and green onions.
- Place into oven to bake at 450°F for 20-22 minutes. Remove from oven. Let stand for 5 minutes. Serve immediately. Garnish with fresh basil.
For travel and food recommendations for Chicago, read my travel post from a visit to Chicago in 2015. See post below.
