Real Recipes From Real Home Cooks ®

pizza ala ditka

★★★★★ 2
a recipe by
Michelle Koletar/Mertz
Harrisburg, PA

I've never had a deep-dish pizza in Chicago, unfortunately, but I am a huge Chicago Bears fan & wanted to make something in the spirit of the town for my games. I researched authentic Chicago deep-dish pizzas & came up w/ my own version, that even my Philly Eagles' fan teenage son thinks is da best.

★★★★★ 2
prep time 30 Min
cook time 30 Min

Ingredients For pizza ala ditka

  • 1
    refrigerated pizza crust or frozen bread dough
  • 1 lb
    italian sausage (sweet, hot or combo)
  • 1/2 lb
    pepperoni slices (good quality)
  • 1 sm
    green pepper
  • 1 md
  • 8 oz
    fresh mushrooms
  • 1 can
    28 oz. diced tomatoes, drained
  • salt, pepper, fennel seed, italian seasoning, garlic powder, red pepper flakes
  • 2 tsp
    minced garlic
  • 1/4 c
    fresh basil
  • 1/8 c
    fresh parsley
  • 1
    splash, red wine
  • 2 c
    mozzarella cheese, shredded or about 10 slices
  • 1/2 c
    freshly grated parmesan

How To Make pizza ala ditka

  • 1
    Press pizza dough in 9 x 13" pan, including up along the sides. (Depending type of dough, make sure to spray w/ cooking spray 1st.) Bake dough according to directions.
  • 2
    Add some olive oil (abt 1-2 Tbs) to a skillet & heat. Remove casings from sausage & crumble. Fry until a golden brown. Remove sausage & sprinkle over pizza crust evenly. Sprinkle mozzarella all over the sausage & pizza crust. Layer pepperoni on top.
  • 3
    Sautee onions, mushrooms, & green pepper until tender. Drain juices. Add tomatoes, spices, (except for fresh parsley) & simmer all together. NOTE: Fennel seed is delicious, but strong -- you don't need much. Add splash of red wine & fresh parsley. Simmer a bit more. When cooked just enough, spoon over the mozzarella, covering the entire pizza.
  • 4
    Top with freshly grated parmesan reggiano. Bake at 350 degrees for about 30 minutes. Enjoy! This even tastes good straight from the refrigerator the next day cold.

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