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slice of deep dish Chicago pizza on a plate

Deep Dish Chicago Pizza

Deep Dish Chicago Pizza is a hefty pie made with a double layer of crust stuffed with pepperoni, cheeses, and a trifecta of veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Bake Time + 5 minutes Resting 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 to 8 servings

Equipment

  • cast-iron skillet
  • cutting board
  • chef's knife
  • measuring cups
  • measuring spoons
  • mixing bowl

Ingredients
  

Pizza Sauce

  • 15 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sugar

Pizza Crust and Toppings

  • 2 8oz pre-made 11" round roll out pizza crusts
  • 6 ounces sliced pepperoni
  • 8 ounces shredded mozzarella cheese
  • 4 ounces sliced provolone cheese
  • 2 cups chopped red onions (8 ounces)
  • 2 cups chopped green pepper (8 ounces)
  • 2 cups chopped mushrooms (4 ounces)
  • 1/4 teaspoon sea salt
  • 1 Tablespoon olive oil for veggies + extra to coat the pizza crust

Instructions
 

  • Preheat. Preheat the oven to 425 °F
  • Crust. Also, get 1 of the crusts out so it can warm up a bit. This will make it easier to unroll for the bottom crust. Keep the top in the fridge a bit longer, you'll want that one a bit stiffer to poke holes in it later.
    2 8oz pre-made 11" round roll out pizza crusts
  • Onions. Peel and chop the onions. Cut them into 1/2" strips, then again into 1/2" pieces.
    2 cups chopped red onions (8 ounces)
  • Peppers. Remove the stem and seeds from the green pepper. Cut the pepper into 1/2" strips, then again into 1/2" pieces.
    2 cups chopped green pepper (8 ounces)
  • Mushrooms. Cut the end of the mushroom stem off. Rinse the mushrooms. Cut them into 1/2" slices, then again into 1/2" pieces.
    2 cups chopped mushrooms (4 ounces)
  • Cook the veggies. In a large skillet, add olive oil. Add all the vegetables to the skillet and salt. Cook over medium heat for 10 minutes, until the vegetables are tender. While these are cooking... make the sauce. But don't forget about how long these veggies are cooking!
    1/4 teaspoon sea salt, 1 Tablespoon olive oil for veggies + extra to coat the pizza crust
  • Make the sauce. To make the sauce, mix all the ingredients in a mixing bowl. (Check your time on the veggies!)
    15 ounce can tomato sauce, 6 ounce can tomato paste, 1 teaspoon dried oregano, 1 teaspoon basil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sugar
  • Assemble the pizza. Place one of the round pre-made pizza into the bottom of a cast-iron skillet. Push the dough up the sides of the pan.
  • Place 1/2 of the pepperoni in the bottom of the pizza pan.
    6 ounces sliced pepperoni
  • Next, add the provolone cheese. Then, add the vegetables. Add the mozzarella cheese. Last, add the rest of the pepperoni.
    4 ounces sliced provolone cheese, 8 ounces shredded mozzarella cheese
  • Add the top crust. Roll out the second crust, using a fork, poke holes all over. Then, place the second round of crust over the toppings. Pinch the two crusts together to seal. There should be a bit of room left for the sauce, which you will add later.
  • Brush the edges with olive oil.
  • Bake. Bake the pie for 20 minutes. Remove the pizza from the oven and add the sauce. Bake for another 15 minutes (total 35 minutes cook time).
  • Rest and slice. At the end of the cook time, remove the pizza from the oven. Allow the pizza to stand for 5 minutes before slicing and serving.
Keyword cast-iron, pizza