- 1-¼ teaspoons dry yeast
- ½ teaspoon brown sugar
- ¾ cups warm water
- 3 tablespoons olive oil
- 2 cups flour, divided
- ¼ cup cornmeal
- ½ teaspoon salt
- Cooking Spray
- 1 lb hot Italian sausage links, casing removed
- 1 large garlic clove, minced
- 1-½ cups thinly vertically sliced onion
- 1-8 ounce package sliced mushrooms
- ¾ cup marinara sauce
- ¼ cup Parmesan Cheese, grated
- 1-¼ cup part skim mozzarella cheese, shredded
- In kitchen aid mixer bowl, dissolve yeast and sugar in ¾ cup warm water. Add 3 tablespoons oil. Gradually add aboue 1-¾ cups flour, cornmeal, and salt into yeast mixture and mix at medium low speed with dough hook until smooth. Scrape sides of pan down as needed.
- Knead about 5 minutes with dough hook, gradually adding remaining flour. Turn dough out onto floured board and knead until dough is no longer sticky. You may need to use more flour than the recipe called for. I used about ½ cup more flour. Place dough in bowl coated lightly with olive oil and cover. Let rise until doubled.
- While dough is rising, prepare filling. Break up sausage links in hot skillet and cook until browned. Remove sausage from pan and drain all but 1 tablespoon of fat. Add garlic, onions, and mushrooms and sautee until onions are translucent and mushrooms have released their moisture. Return sausage to pan, turn off heat, and add ½ cup of marinara sauce.
- Spray a springform pan with cooking spray on bottom and sides of pan. Turn dough out onto a floured board and press into a 13 inch circle. Carefully lift dough and place in spring form pan pressing dough onto bottom and up sides of the pan. Sprinkle Parmesan evenly over dough.
- Top with mushroom mixture. Spread marinara mixture over mushroom mixture. Sprinkle with mozzarella. Bake at 425° for 28 minutes or until crust and cheese are browned. Let stand 10 minutes. Release sides of spring form pan and slide pizza onto cutting board. Cut into 6 wedge servings.
- Prep and cook times are approximate. Please go by the size of the dough (should double in size) and the color of the pizza dough and cheese.
Holy Smokes that is an incredible pizza
I think you made it better than Cooking Light! I love deep dish pizza and this one looks like a must try!
I haven't had a deep dish pizza in years, and never would have thought to make it at home! This looks incredible and I love that you compromised and have the veggies in there, too!
From Valeries Kitchen
Oh man, I'm so hungry and this is just about killing me! I love Cooking Light. I find so much inspiration in every issue. This is a great one, Shelby! My guys would love it, no doubt.
Oh my gosh! I want this so bad! This might be what I make for football tomorrow! Thanks!
Make it a gluten free deep dish mushroom pizza and I'm in. 😉
Michele @ Flavor Mosaic
I love deep dish pizza. This looks fantastic.
Kristin @ Dizzy Busy and Hungry!
I like mine thin and crispy, too, but the family likes it thick. I will definitely have to try this as it seems to be the best of both worlds!
Shelby that looks so delicious!
I just love a good deep dish pizza, and this one looks delicious! And this also reminds me that it has been MONTHS since I have made a deep dish pizza at home, lol! 😉 Pinned.
This looks awesome!! My "grumpy" would have wanted sausage too! lol
Love the addition of sausage - looks like the perfect Friday night dinner.
oh wow... and ... conveniently enough it's pizza night here...
I have a mortal weakness for stuffed pizza. NOMNOM.