Over the past several weeks, Michael and I have been working on improving our homemade pizza — and this deep dish pan pizza was our first project. After several iterations, we’ve come up with a go-to method and picked out our favorite ingredients. Like Papa John’s says: “Better ingredients, better pizza.”
One of the keys to getting a delicious, crispy crust is to use non-stick, 9-inch cake pans to bake the pizza. Also, we’ve found that buttering the pan and using butter in the pizza dough both give the crust a great flavor.
We chose sausage and diced tomatoes as our toppings, based on our favorite pizza from The Italian Pie Shoppe in St. Paul, and it was delicious. If you do want to change the toppings, however, I would recommend sticking with a 1 meat-1 veggie combination so you don’t overwhelm the pizza.
Deep dish pan pizza with sausage and tomatoes
Serves 3 (4 slices each)
By Jane and Michael’s Gourmet Extravaganza
- 1 recipe homemade pizza dough (about 21 oz of dough) — recipe coming soon!
- 1/2 lb bulk Italian sausage
- Fennel seeds
- Dash of pepper flakes
- 1 – 14oz can of Red Gold diced tomatoes with basil, garlic, and oregano
- Sea salt
- 2 tsp olive oil
- 1 cup of your favorite pizza sauce
- 8 oz of Sargento shredded mozzarella cheese
- Grated Parmesan cheese
Preheat oven to 475 degrees. Divide the pizza dough into two equal portions and let rest for 5 minutes. Gently stretch each piece of dough into a 10-inch circle, and press into a buttered, 9-inch, non-stick cake pan, pressing the dough about 1 inch up the sides to form a crust. Let rise for 15 minutes.
Meanwhile, brown the Italian sausage in a small skillet, seasoning with fennel seeds and pepper flakes to taste.
Also, drain the diced tomatoes in a small colander. Season with a pinch of sea salt. (You will have enough tomatoes for 3 pizzas, so you can save the remainder for another use.)
For each pizza, drizzle the crust with 1 tsp of olive oil. Top with 1/2 cup pizza sauce, spreading it evenly with the back of a spoon. Top with 3 oz. of shredded mozzarella, half of the browned sausage, and 1/2 cup of diced tomatoes. Sprinkle with Parmesan cheese and 1 oz. of mozzarella. Repeat for the second pizza.
Bake pizzas for 12-14 minutes, or until the crust slightly pulls away from the pan and the cheese is golden brown. Using a wooden spatula, remove each pizza to a wire rack and let cool for 5 minutes. Cut each pizza into 6 equal slices. Serve and enjoy!
Pairs well with:
Garden-fresh summer salad