There are some great food blogs out there, and with a mere 39 food blogs in my Feedly I know that I haven’t even scratched the surface. I keep discovering new ones and it’s so much fun to see the yummy and creative things people come up with and the amazing photos people take of their food! It’s both inspiring…and a little frustrating! Where do you find the time to make a meal in the middle of the day and photograph it so it looks beautiful?!
I came across Seasons and Suppers a few months ago and it never disappoints. The recipes always look and sound delicious. While some are totally approachable, others are those I plan to just drool over from afar rather than attempt myself. But this recipe for deep dish pizza was something I knew I had to try.
This pizza crust is crazy delicious and has a terrific chew thanks to the cornmeal. I didn’t make the pizza sauce from the original recipe, but plan to sometime! It seems simple and delicious. I used the sausage and bacon called for in the original recipe, but you could use any toppings (I guess they’re more like fillings in a pizza like this) that you like. Jennifer says to add a layer of pepperoni for a meatier pizza…genius.
I wouldn’t bake this ahead of time, it’s best right out of the oven, bu there are some things you can do to make dinnertime less stressful. Cook the bacon and the sausage and slice the cheese (if you need to) earlier in the day and store in the refrigerator. You can also do those things while the dough is rising.
I topped our slices of pizza with some fresh basil and a little extra parmesan. Paired with a green salad you have a dinner that won’t disappoint. Unless someone you’re serving doesn’t like pizza, in which case I’d reconsider your friendship…but not really…but maybe.
Check out Seasons and Suppers, you will not regret it. Thanks for the recipe, Jennifer!
Deep Dish Sausage & Bacon Pizza
From Seasons and Suppers
- 3/4 cup warm water (about 100°F)
- 1 tablespoon active dry yeast
- 1/4 cup cornmeal
- 2 cups all purpose flour
- 2 tablespoon olive oil
- 1 tablespoon sugar
- 12 ounces Italian sausage, cooked and drained
- 4-5 slices bacon, cooked and crumbled
- 8 ounces mozzarella cheese, sliced
- 14 ounce jar of pizza sauce (or make your own)
- Freshly grated Parmesan for topping, at least 1/2 cup, plus a little extra
- Freshly chopped basil for garnish
- Combine warm water, yeast and a pinch of sugar in a small bowl. Mix together then let sit for 5 minutes until it’s foamy.
- Fit your stand mixer with the dough hook. Combine 1 cup of the flour with the cornmeal and sugar in the bowl of the mixer. Add in the yeast mixture and stir on low to combine. Stir in the oil. Add in remaining flour, 1/4 cup at a time, until dough holds together and pulls away from the sides of the bowl.
- Oil a large bowl, then transfer the pizza dough to the bowl, cover with a clean towel and allow to rise for about an hour.
- Preheat your oven to 425°F.
- Grease a cast iron skillet with olive oil, then lightly dust with cornmeal.
- Flour a clean work surface and dump out the pizza dough. Knead a little to bring it together in a nice ball. Then roll it out in a circle just larger than your skillet. Fit the dough into the bottom and up the sides of the skillet. Tuck excess dough underneath or trim it off.
- Cover the bottom of the pizza with a layer of mozzarella cheese, but don’t use it all.
- Layer the sausage and bacon next, followed by the rest of the mozzarella.
- Pour the pizza sauce on top, then sprinkle with the parmesan cheese.
- Bake the pizza, uncovered, for 30 minutes. After 30 minutes check the crust, if it is getting too dark, then cover the pizza with foil and bake for 5-10 minutes more.
- Let cool for 10 minutes before slicing or removing from the skillet to a cutting board to slice.
- Serve sprinkled with some fresh basil and extra parmesan.