Pizza ala Ditka

Michelle Koletar/Mertz


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 votes

30 Min
30 Min


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refrigerated pizza crust or frozen bread dough
1 lb
italian sausage (sweet, hot or combo)
1/2 lb
pepperoni slices (good quality)
1 small
green pepper
1 medium
8 oz
fresh mushrooms
1 can(s)
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
splash, red wine
2 c
mozzarella cheese, shredded or about 10 slices
1/2 c
freshly grated parmesan

How to Make Pizza ala Ditka


  • 1Press 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.
  • 2Add 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.
  • 3Sautee 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.
  • 4Top 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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