Hunger-inducing. That’s one good description of a Chicago-style deep-dish pizza when it’s pulled out of the oven.
The fact that it takes only a handful of inexpensive store-bought ingredients to put together makes it even more appetizing.
Chicago-style Deep-dish Pizza
Olive oil
1 bag (16 oz.) refrigerated pizza dough, brought to room temperature
1/2 to 3/4 lb. fresh mozzarella, sliced 1/4 inch thick
1/2 to 3/4 lb. ground Italian sausage, browned and drained
1 jar (14 oz.) pizza sauce
3 tablespoons grated parmesan cheese
Directions:
Brush an 8- to 10-inch cast iron skillet with olive oil. Stretch the dough enough so that it covers the bottom of the skillet and comes up the sides an inch or two. Arrange mozzarella slices over bottom. Top with browned sausage, then pour over the pizza sauce and sprinkle with parmesan. Brush exposed edge of dough with olive oil.
Bake at 350 degrees about 30 minutes, or until crust is golden brown and sauce is bubbly. Serve the pizza from the pan or slide it out with a spatula after letting it rest for a few minutes.
