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Loaf Pan Deep-Dish Pizza

loaf pan deep-dish pizza Appetizer
Loaf Pan Deep-Dish Pizza
  • Prep 25 min
  • Total 55 min
  • Ingredients 8
  • Servings 8

Perfect for smaller families that have the craving for deep-dish pizza, this genius recipe is baked in a loaf pan, yielding fewer servings of the Chicago classic. We filled ours with Italian sausage, onion, green bell pepper, pepperoni, shredded mozzarella and plenty of sauce, but you can easily customize the filling to your family’s tastes! MORE+ LESS-

Updated January 4, 2019

Ingredients

1
tablespoon olive oil
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2
lb bulk Italian sausage
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1
package (8 oz) shredded mozzarella cheese (2 cups)
3/4
cup Muir Glen™ organic pizza sauce (from 15-oz can)
10
slices pepperoni

Steps

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  • 1
    Heat oven to 400°F. Brush bottom and sides of two 8x4-inch shiny aluminum loaf pans with olive oil.
  • 2
    Unroll dough onto large cutting board; cut in half crosswise. Let stand 5 minutes. Press each piece of dough firmly into bottom and at least 2 inches up sides of each pan. Bake 10 minutes.
  • 3
    Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Cook sausage, onion and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Remove from heat. Stir in 1/2 cup of the shredded cheese and the pizza sauce until cheese is melted.
  • 4
    Sprinkle bottom of each partially baked crust with 1/2 cup of the shredded cheese. Divide sausage mixture evenly, and spoon onto cheese layer in each of the pans. Top each evenly with pepperoni slices and remaining 1/2 cup cheese.
  • 5
    Bake pizzas 12 to 15 minutes or until crust is deep golden brown and cheese is melted. Let stand 5 minutes. Run metal spatula or sharp knife around edges of pan to loosen, and carefully remove pizzas from pan to cutting board. With sharp knife, cut each pizza into 4 wedges.

Expert Tips

  • This deep-dish pizza can be customized with your favorite toppings. Try swapping sliced mushrooms for the chopped green bell pepper, or adding sliced ripe olives. Since this recipe makes 2 pans of pizza, you can make 1 pan with toppings for the adults and 1 pan for the kids!
  • Allowing the pizza to stand before removing from the pans to serve helps the filling stay together when cutting. Slightly tip one side of the pan after loosening the crust, and use your hands or an offset metal spatula to get underneath the crust to remove.
  • Before serving, sprinkle with chopped fresh basil, crushed red pepper flakes or grated Parmesan cheese for extra flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 wedge
Calories
330
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
760mg
32%
Potassium
270mg
8%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Deep-dish pizza was invented in Chicago and remains a famous dish there today. Explore our recipes for all different types of pizza.

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