Deep Dish Pizza

This Deep Dish Pizza is a thick, cheesy, Chicago-style pizza made entirely in the slow cooker with homemade Italian sausage and a rich herbed tomato sauce.

Course Main Course

Cuisine Italian

Keyword deep dish pizza

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 656kcal

Author Jason Decker

Equipment

8 quart slow cooker

Ingredients

For the sausage

1/2 pound ground pork
2 cloves garlic minced
1 & 1/2 teaspoons fennel seeds crushed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For the sauce

14 ounces crushed tomatoes
1 tablespoon grated parmesan cheese
1 & 1/2 teaspoons dried basil
1 & 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For assembly

1 pound pizza dough thawed
8 ounces sliced mozzarella cheese
2 tablespoons grated parmesan cheese plus more for serving
drizzle of olive oil
fresh chopped parsley for garnish, optional

Instructions

First, make the Italian sausage. Mix together the ground pork, garlic, fennel, dried basil, dried oregano, salt, and pepper in a medium mixing bowl.
Place a medium to a large skillet over medium-high heat and let it get hot. Add the meat mixture, break it up into crumbles, and cook it until there is no pink left, stirring often. Let it drain on paper towels to absorb any excess grease.
Stir together the crushed tomatoes, parmesan, dried basil, dried oregano, garlic powder, and onion powder in a medium mixing bowl, and set aside.
Lay out a large piece of parchment paper. Place the thawed pizza dough in the center. Stretch it out to an oval shape or roughly into the shape of your 8-quart slow cooker.
Place the dough into the slow cooker insert, using the parchment paper to help lift it. You may have to adjust it more in the slow cooker so it will fit, do so now.
Press the mozzarella slices into the dough and leave about a ½-inch border.
Add the cooked crumbled sausage on top, followed by the pizza sauce you made.
Add the 2 tablespoons of grated parmesan and, finally, a drizzle of olive oil.
Carefully lift the edges of the crust, so it sits above the fillings.
Place a large piece of paper towel over the slow cooker and put the lid on. Place on high for 2-3 hours or low 4-5 hours.
Lift the pizza out by the parchment once it is done, and let it sit for 15 minutes. Slice and serve with more parmesan and fresh chopped parsley if desired.

Notes

Makes one pizza, but easily double the recipe and make two simultaneously.

Tons of custom options, see my tips above on that.

This freezes well, see my tips above on how to store.

Use homemade or store-bought thawed pizza dough.

Nutrition