Rustic Deep-Dish Pizza

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This pizza dough initially hangs over the side of the springform pan, and once filled, you fold the edges over the top of the pie to make a very rustic - looking pie.
1 lb bulk Italian style sausage
1 large onion, minced
1 lb mushrooms, quartered
2 tsp chopped fresh basil leaves
2 tsp chopped oregano leaves
1 pkg sliced pepperoni
1/2 tsp freshly ground black pepper
2 (14-1/2 oz can) chopped tomatoes
1 recipe Quick-Rising Pizza Dough
2 cup shredded Mozzarella cheese
1/4 cup freshly grated Asiago or Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil
1. Crumble the sausage into a heavy, nonstick skillet; add the onion and cook over medium-high heat, stirring occasionally, unitl the meat is cooked through and the onion is tender, about 5 minutes.  Add the basil, oregano, thyme, pepper, and tomatoes.  Heat the mixture to boiling and cook until most of the liquid has evaporated, about 5 minutes.  Turn into a bowl to cool.  Add mushrooms and pepperoni; stir to combine.
2. Preheat oven to 375 degrees.  Oil a 10-inch springform pan that is 2-1/2 to 3-inches deep.  On a floured surface, roll out the dough into a 20-inch circle.  Carefully fit the dough into the prepared pan so that the edges overhang equally all around.  Spoon the meat filling into the center and spread to the edges of the pan.  Sprinkle with the Mozzarella, Asiago or Parmesan, and parsley.  Fold the overhanging dough over the filling, leaving a hole in the center.  Brush the top with olive oil and bake for 35-45 minutes, until golden brown.  Serve hot or at room temperature, cut into wedges.
Makes:  1 deep - dish pizza (8 servings)
Meal   DinnerDish   Main Dish
Cooking Method   BakedPrep Time   1 hour
Cooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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