pizza ala ditka
(2 ratings)
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 ratings)
prep time
30 Min
cook time
30 Min
Ingredients For pizza ala ditka
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1refrigerated pizza crust or frozen bread dough
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1 lbitalian sausage (sweet, hot or combo)
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1/2 lbpepperoni slices (good quality)
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1 smgreen pepper
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1 mdonion
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8 ozfresh mushrooms
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1 can28 oz. diced tomatoes, drained
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salt, pepper, fennel seed, italian seasoning, garlic powder, red pepper flakes
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2 tspminced garlic
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1/4 cfresh basil
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1/8 cfresh parsley
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1splash, red wine
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2 cmozzarella cheese, shredded or about 10 slices
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1/2 cfreshly grated parmesan
How To Make pizza ala ditka
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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.
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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