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Chicago Deep-Dish Sausage Pizza

Chicago Deep-Dish Sausage Pizza
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Chicago-style deep dish pizza ready in just 45 minutes? Yes, thanks to refrigerated pizza crust and simple, traditional toppings.

Prep Time:
25 Min
Total Time:
45 Min
Makes:
6 servings
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INGREDIENTS
1lb bulk Italian pork sausage
1/2cup chopped green bell pepper
1cup sliced fresh mushrooms
1can (8 oz) pizza sauce
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2cups shredded mozzarella cheese (6 oz)
2medium plum (Roma) tomatoes, chopped
1/4cup sliced ripe olives, if desired
2tablespoons chopped green onions (2 medium)
DIRECTIONS
1.Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
2.Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
3.Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.
High Altitude (3500-6500 ft):

Bake 20 to 25 minutes.

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