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Visit the printable recipe here: Deep Dish Pizza Pie
Deep Dish Pizza Pie
Prep Time: 30 minutes
Cook Time: 25 minutes
- 1 1/2 loaves frozen bread dough, thawed
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded, fresh, Parmesan cheese
- 5 slices of bacon
- 5 chorizo sausages, casings removed
- 1/2 cup diced white onions
- 1/4 cup diced green pepper
- 5 slices each, pepper salami, capicola, calabrese salami
- 1/4 tsp Italian seasoning
- 1/4 tsp dried chiles
- Fry the bacon over medium heat in a non-stick skillet, turning every minute and a half so they don't curl up.
- In the same pan, saute the Chorizo sausages until they're almost cooked through.
- Add the diced onions and green peppers and continue to saute until the chorizo is completely cooked and the vegetables have softened. Set that aside.
- Roll out a loaf of thawed bread dough - use a little cornmeal to keep it from sticking - and then place into a well oiled deep dish pie plate. Press it down but don't worry if there's a little air in the bottom, your other ingredients are going to weigh it down.
- Brush the dough with a quarter cup of pizza sauce and then cover with 1 cup of grated mozzarella cheese, and a quarter cup of Parmesan cheese. Top that with the cooked onions, peppers, and Chorizo and, using your hands, press it all down into the plate.
- Lay the slices of Italian meats over top.
- Roll out another half loaf of bread dough and stretch it across the top of the pie. Seal, cut off any additional dough, and crimp the edges.
- Cover the top with another quarter cup of pizza sauce, the remaining shredded mozzarella cheese and Parmesan cheeses, the Italian seasoning and the chilies.
- Bake in a pre-heated 400 degree (200 c, or gas mark 6) for 22-25 minutes until golden (don't worry if you get a little air into the top, just make a slit with a sharp knife and let it out).
- Let cool 10-15 minutes and than place a plate over top and flip to remove from the pan. Flip again onto a cutting board and, using a sharp knife, cut into wedges.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.