Hey y'all! If you’re craving that iconic deep-dish comfort but don’t have hours to spare, this Quick Chicago-Style Deep Dish Pizza Recipe for Busy Nights is for you. Thick, buttery crust, gooey cheese, and a robust tomato sauce make this an irresistible weeknight dinner or the star of your weekend movie night. It’s fast, fuss-free, and sure to satisfy everyone around the table. Let’s get cooking!
Why You'll Love This
- Ready in under 1 hour for busy schedules or pizza emergencies.
- Decadent layers of gooey cheese and savory toppings in every bite.
- Simple ingredients and minimal prep for maximum flavor.
- Versatile—customize with your favorite meats, veggies, or keep it classic.
- Leftovers (if any!) reheat beautifully for next-day lunches.
Ingredients
- 1 lb (455g) refrigerated pizza dough (store-bought or homemade)
- 3 tablespoon (45g) unsalted butter, melted
- 2 cups (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 lb (450g) cooked Italian sausage, crumbled
- 1 small green bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 2 cups (500g) chunky marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil (for greasing the pan)
Directions
Prep & Preheat
- Preheat your oven to 425°F (220°C). Lightly grease a 9-inch cake pan or deep-dish pizza pan with olive oil.
Shape the Dough
- Stretch or roll the pizza dough into a 12-inch circle. Press the dough into the prepared pan, making sure it comes up about 1.5 inches on the sides to hold all those tasty layers.
Brush & Layer Cheese
- Brush the melted butter all over the dough (especially up the sides). Sprinkle mozzarella and half of the Parmesan evenly over the bottom of the crust.
Add Toppings
- Evenly layer cooked sausage, green bell pepper, and red onion over the cheese layer.
Top with Sauce & Season
- Spread the chunky marinara sauce evenly over the entire pizza, up to the edges. Sprinkle with the remaining Parmesan, oregano, garlic powder, and red pepper flakes if desired.
Bake
- Bake on the bottom rack for 25-30 minutes, or until the crust is golden and the cheese is bubbly. If the edges brown too quickly, cover them loosely with foil.
Cool, Slice & Serve
- Let the pizza cool in the pan for 10 minutes before slicing. Use a sharp knife or pizza cutter to serve generous wedges!
Notes
- For best results, let refrigerated dough rest at room temperature for 15 minutes before shaping—it will stretch easier.
- You can sub in a 10-inch skillet for the baking pan if needed.
- For a crispier base, bake the pan directly on a preheated baking stone or steel.
Variations
- Veggie Lover's: Swap sausage for mushrooms, zucchini, and spinach.
- Pepperoni Supreme: Replace sausage with 1 cup sliced pepperoni and add black olives.
- BBQ Chicken: Use cooked chicken, BBQ sauce instead of marinara, and add sliced red onions.
Required Equipment
- 9-inch cake pan or deep-dish pizza pan
- Rolling pin (or your hands for shaping dough)
- Basting brush
- Large mixing spoon or spatula
- Measuring cups and spoons
Storage Instructions
- Store leftover deep-dish pizza in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake slices in a 350°F (175°C) oven for 10 minutes or until warmed through.
- For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.
Suggested Pairings & Serving Recommendations
- Serve with a crisp Caesar or Italian salad for balance.
- Pair with a chilled glass of soda, Italian lemonade, or your favorite beer.
- Garlic breadsticks or roasted veggies round out the meal perfectly.
Pro Tips
- Don't skip preheating the oven—a hot oven ensures a crispy-bottomed crust.
- Letting the pizza cool before slicing helps the layers set and keeps slices neat.
- Layer cheese first to prevent a soggy crust from the sauce.
FAQ
- Can I make this recipe vegetarian?
- Absolutely! Simply omit the sausage or replace with your favorite vegetables or meat alternatives.
- Can I use homemade pizza dough?
- Yes, homemade dough works beautifully; just make sure it’s well rested so it’s easy to stretch into the pan.
- What’s the best way to keep the crust from getting soggy?
- Always put cheese down before sauce, and avoid overloading with too much sauce or overly wet toppings.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Ingredients
- 1 lb (455g) refrigerated pizza dough (store-bought or homemade)
- 3 tablespoon (45g) unsalted butter, melted
- 2 cups (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- 1 lb (450g) cooked Italian sausage, crumbled
- 1 small green bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 2 cups (500g) chunky marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil (for greasing the pan)
Instructions
-
1Preheat your oven to 425°F (220°C). Lightly grease a 9-inch cake pan or deep-dish pizza pan with olive oil.
-
2Stretch or roll the pizza dough into a 12-inch circle. Press the dough into the prepared pan, making sure it comes up about 1.5 inches on the sides to hold all those tasty layers.
-
3Brush the melted butter all over the dough (especially up the sides). Sprinkle mozzarella and half of the Parmesan evenly over the bottom of the crust.
-
4Evenly layer cooked sausage, green bell pepper, and red onion over the cheese layer.
-
5Spread the chunky marinara sauce evenly over the entire pizza, up to the edges. Sprinkle with the remaining Parmesan, oregano, garlic powder, and red pepper flakes if desired.
-
6Bake on the bottom rack for 25-30 minutes, or until the crust is golden and the cheese is bubbly. If the edges brown too quickly, cover them loosely with foil.
-
7Let the pizza cool in the pan for 10 minutes before slicing. Use a sharp knife or pizza cutter to serve generous wedges!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!




Leave a Reply