Classic Chicago Deep Dish Pizza

Time Involved

< 50 min

# of Ingredients

8

Skill Level

Basic

Serves

6

Ingredients

2 

Tenderflake^® All Vegetable Deep Dish Pie Shells

4 

Italian sausages, casings removed

½ cup (125mL) 

Sliced pepperoni

1 

Medium green pepper, seeded and diced

1 (213mL) 

Can Pizza sauce

1 ½ cups (375mL) 

Shredded Mozzarella cheese, divided

¼ cup (50mL) 

Grated Parmesan cheese, divided

2 tbsp (30mL) 

Fresh Basil, chopped (optional)

Directions

PREHEAT oven to 400°F (200°C), and bake one pie shell according to package directions for a baked pie shell. Set aside. Allow second pie shell to defrost at room temperature. Set aside.

SAUTÉ the sausage meat in a large pan on medium high heat until fully cooked, approximately 10 to 12 minutes. Drain meat mixture and return to pan. Add pepperoni and green pepper and continue to cook until pepperoni is crisp and peppers are slightly softened approximately 5 minutes. Add 1/3 cup (75 mL) pizza sauce and stir to combine.

LAYER the sausage mixture into baked pie shell. Top with ½ the mozzarella cheese and ½ the Parmesan cheese. Sprinkle with fresh basil, if using.

TOP the meat mixture carefully with the thawed pie shell pressing down gently. It will crack slightly at the edges. Trim any excess pie shell hanging over the edge of the pie plate with a sharp knife. Spread remaining pizza sauce over the top crust and sprinkle with remaining Mozzarella and Parmesan cheese.

BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and golden. Allow to stand for 5 minutes before serving.

TIPS: • For future fast meals prepare several pies at one time, up to the point of baking the filled pies. Freeze the unbaked filled pies. Bake from frozen at 400°F (200°C) for 40 to 45 minutes. • Add up to ¾ cup (175mL) of your favorite veggies to the sausage mixture. • Try your favorite cheese combinations.