Recipe by The Kitchen at Johnsonville Sausage
"Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you're looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, Parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you're good to go!"
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1 (19 ounce) package
Johnsonville® Mild or Hot Italian Sausage Links, casings removed
green bell pepper, thinly sliced
olive oil, divided
1 (2.25 ounce) can
sliced black olives, drained
2 (13.2 ounce) tubes
refrigerated country Italian bread dough
shredded mozzarella cheese
shredded Parmesan cheese
1 (15 ounce) can
I too prebaked the crust. Otherwise, I followed the recipe exactly. I used the hot sausage and sliced it because that's how I like my sausage on my pizza. This was a great dinner and everyone was full and satisfied. Thanks for the recipe!
This was very tasty. I found pre-baking the crust worked better for us. The crust is soggy if you don't prebake. I placed the pan with the dough in the oven while the oven was preheating for about 10 minutes. This recipe is great for a busy night. It is easy and fairly quick too.
This couldn't have been simpler. I squeezed the sausage out of the casings to add a more rustic look. Added pepperoni for Sparky. I also skipped the peppers and I made my own pizza sauce. Easy and terrific pizza!
So much yum. Where could you go wrong? You'll be thankful you made two! I added diced red onions and sauteed them with the bell peppers and mushrooms. Sauteed in butter instead of olive oil and used home made pizza sauce in equal amount.
I made half a recipe for just the 4 of us. We don't eat green peppers, so I used red, yellow and orange peppers in place of the green, and added some onion as well. We enjoyed this "Chicago style" deep dish pizza with a nice side salad! Very tasty meal.
This was a really good pizza! I prebaked my crust and left off the mushrooms. I made one pizza with the sausage and one with pepperoni. Served both to five non-sausage eating family members and ALL of them (me included) preferred the sausage to the pepperoni! Thanks Johnsonville!
My family and I LOVED this one. Johnsonville Italian sausage is certainly the star of this recipe. I actually do not like sausage, as a general rule, but I always love Johnsonville products! I don't know what it is - they're just perfectly seasoned. Loved the pillowy crust, the sauciness, and the different blend of cheeses. Absolutely fantastic recipe. We will definitely use this one again (my son was already plotting to take leftovers cold for school lunch - and he never takes leftovers!)
This was a very easy dish. I would suggest cooking the dough for about 5-7 minutes before adding the other ingredients to the pizza because if not it will become doughy. I added a few more vegetables also.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage Deep Dish Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 381
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