Italian Sausage Deep Dish 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.

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!

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.

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!

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!)

Really hearty and tasty! I didn't have the dough so instead, I stacked two pre-made, raw, pizza crusts and glued together with the provolone cheese to create a deep dish stuffed pizza. It worked out pretty good!

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 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!

I precooked the crust like other reviewers recommended, but still ended up having to cook it longer than stated. This was good, but nothing out of the ordinary. Nice for a quick to put together meal to do with kids or grandkids.

Oh, my, GOODness!! This turned out so yummy!! I made one according to the directions, but added chopped red onions and "forgot" the black olives (sorry, dear hubby!). For my non-veggie-loving son, I made the other with the sausage and cut up pepperoni. Sliced to serve, they were not pretty, but they were so delicious!! I will definitely make this again!

My Husband went nuts for this pizza! I I did pre bake my crust for a few and omitted the mushrooms (just personal preference) and added sliced onions! I used the mild Johnsonville sausage! Delicious! This recipe will definitely be added to our pizza rotation!

the best - my husband loved it. will be making regularly

Absolutely delicious!!! I followed the recipe almost exactly. The only thing I did differently was that I made my own pizza crust. I'm not sure if my crust was extra fluffy, but there was way more topping than needed, even for two pizzas it was falling off everywhere because there was so much! I will be making this again, for certain!

This was great, super easy to do and delicious! I made two to satisfy everyone's taste. Made one according to recipe and one with just meat (sausage and pepperoni) everyone really enjoyed them both.

My family loved this deep dish pizza, I followed the recipe completely, I just added some white onions , it was very easy to make definitely a keeper.

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.

It was a good pizza. I used New Orleans Smoked sausage and it gave the pizza a nice spicy flavor. We like red and green peppers so I used half and half and added some red onions. To avoid sogginess of the dough, I pre-baked it for 10 minutes before adding all the toppings. The texture was perfect.