Recipe⤵️ Would you eat this?
Deep Dish Pizza
Makes: 1 6-inch
Ingredients:
For the Tomato Sauce:
½ tbsp avocado oil
1 large clove garlic
14 oz canned whole tomatoes
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
¾ tsp salt, or to taste
½ tsp black pepper, or to taste
To Assemble:
½ ball pizza dough
¼ cup Parmesan cheese, grated
¼ cup Pecorino Romano, grated
½ tbsp olive oil
½ onion, chopped
Pinch of salt
½ Italian sausage
Directions:
For the Tomato Sauce: In a nonstick pan, heat the oil and cook the garlic until browned and fragrant, around 1-2 minutes
Add in the tomatoes, oregano, basil, parsley, salt, and black pepper
Break up the tomatoes with a spatula, then bring the mixture to a simmer
Cook for 10-15 minutes, until thickened, then remove from the heat
To Assemble: Preheat the oven to 400 F
Remove the sausage casing, then break apart with a spatula and cook until browned
In a saucepan, cook the olive oil, onion, and salt on low heat, stirring occasionally, until browned and caramelized
Roll out the pizza dough flat, then place in a 6-inch cast iron pan
Add the cheese on top, then the caramelized onions, cooked sausage, then the tomato sauce
Bake for 20-25 minutes, until the crust is golden brown
Enjoy!!
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43 Comments
Please don’t use a metal spatula on that pan.
I can’t believe I got to “construction cr—“ in google before I got the joke 🤣
Ironically, the Italians already have their own equivalent to Deep Dish; it's called Pizza alla Campofranco, from Campania, Napoli.
metal in a non-stick pan 😬😬😬
As someone from Chicago, I’ve literally never seen caramelized onions on a deep dish pizza and I work in a pizza place
Uhhhh … we don’t like deep dish we prefer tavern style
but like you don't have to add the grilled onions in it nobody has ever cared about that it's literally just the ketchup on a hotdog
You I understand that the new hex pans are relatively strong to scratches but doesn't mean you should …
are you in jail now?
Tomato sauce should be drinked by the gallon. 😋
As an illini who ran a famous pizza restaurant for years. You missed the mark wildly on an authentic Chicago style. But if you like the taste that’s all that matters
if you really think everyone from il says they're basically from Chicago, you've like only ever been to Chicagoland area
Sausage goes on raw
Be original lady I have seen 3-4 older YouTube’s same concept same dish dislike
No horseshoe huh? That’s weird af man
It's the BEST pizza. Fuck Jon Stewart(Only time I'll ever say that)
No. No. Not everyone claims that be from Chicago. In Illinois thems fightin' words
Yiikes
Tavern is more iconic and taste better
That spatula or ladle your using, you are definitely from a Indian origin 😶
Actually, the concept of deep dish pizza came from Sicily
Sausage goes down first, then cheese, then the sauce
Nahhh wtf metal scrapping the non stick. Why tf
I love tomato sauce too omg
Scraping the teflon with the metal spatula is upsetting to say the least
I love deep dish too!
Thats not a pizza, thats a casserole
Feel like it’s the opposite. I constantly have to tell people I’m NOT from chicago
I think Chicago should be wiped from the map
Jesus, stop using metal instruments with metal pans, you’re going up ruin them.
Im from Chicago anyone
Yess I love a saucy pizza 🤭😋
The pounds of garlic with random herbs an Italian would die
None of the American styles of pizza are actually from italy, and to be frank I don't care what Europeans think about deep dish. Tavern style is the best though.
I'm sorry but Chicago style should be considered its own thing. I find it disgusting
Deep dish IS the best pizza, can’t convince me otherwise!
The nonstick cancer flakes add extra flavor
As someone from “Chicago” I only eat deep dish when I have family or friends visiting out of state. Tavern style thin crust is superior.
My favorite pizza style is Detroit!!! It offers the best of both worlds.
At first I didn’t believe her but then a issue for my self she is indeed actually literally a writer who likes food
You actually do need at least twice as much cheese, the best shit got like an inch of mozzarella and provolone
Not nearly enough cheese bb
Never use metal spatula on non-stick pans. It hurts my soul and you're ruining the pan. And you also make toxic compounds leak into the food