Easy Deep Dish Pizza Pie Recipes

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
• In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
• Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.

Steps:

• Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.

Steps:

• Cook the spaghetti according to the package directions, then drain and set aside to cool.
• Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray.
• In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese.
• Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

Steps:

• Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
• Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
• Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
• Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
• You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.

Steps:

• Heat oven to 375°F. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat.
• Spread mixture in ungreased 9-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
• Bake 22 to 28 minutes or until golden brown and bubbly.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

Steps:

• Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes., On a floured surface, roll into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Sprinkle with beef. , In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese., Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned. Freeze option: Cover and freeze unbaked pizza. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake pizza as directed, increasing time as necessary.

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

Steps:

• In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Steps:

• Preheat oven to 400°F.
• Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
• Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
• Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
• Bake for 30 minutes. Let cool for at least 5 minutes before serving.

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

Steps:

• In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. , Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture., Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Steps:

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
• Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
• Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
• Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
• Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
• Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
• Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
• Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
• Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

Steps:

• Grease a 14" deep dish pie pan and sprinkle with cornmeal.
• Mix your yeast, sugar and warm water.
• Let stand 10 min.
• until it becomes bubbly.
• Add flour, salt, and oil.
• Knead until it is smooth.
• A food processor can be used for this using the metal blade.
• If the dough is too sticky add more flour, but only 1 tblsp.
• at a time until it is the right consistency.
• Place the dough into an oiled bowl with a plastic covering it.
• Refrigerate it at this point for 1 to 10 hours.
• To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
• Drain.
• Saute the onion, peppers, and mushrooms.
• Add to the sausage.
• Add the rest of the ingredients except the cheeses.
• Mix.
• grate the cheese.
• A food processor can be used for coarse chop.
• Topping: Mix all the topping ingredints in a bowl.
• Put aside.
• To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
• Place in a greased pan with cornmeal.
• Leave a high rim all around.
• Place cheese directly on dough, next filling, sauce on top.
• Carefully place this pan into a pre-heated 425* oven for 45-50 min.
• NOTE:A Vegetarian Pizza can be made easily without the meat.

Steps:

• Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.
• Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese.
• In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.
• Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.

Steps:

• Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to "form a head" (like on a beer), which takes about 15 minutes.
• Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time.
• For the filling:
• Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly.
• Preheat oven to 450 degrees F.
• On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately.

Steps:

• Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn't holding its shape, let rest a few minutes).
• Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
• Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
• Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.

Steps:

• To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
• Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
• Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
• Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.

Steps:

• Heat oven to 400 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Sprinkle onion and parmesan cheese in bottom of pie pan.
• Stir bisquick, milk and eggs til blended.
• Pour into pie pan.
• Bake 20 minutes.
• Spread with pizza sauce and top with remaining ingredients.
• Bake 10 to 15 minutes until cheese is light brown.
• Cool five minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray.
• Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust.
• Beat cream cheese and eggs with an electric mixer until smooth. Stir in cream, Parmesan, Italian seasoning, and garlic powder. Pour into the pie dish.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and top with marinara sauce and remaining 1 cup mozzarella. Bake until bubbly, 10 to 12 more minutes.
• Let sit for 10 minutes before slicing and serving.

Steps:

• For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides.
• For pizza: Preheat oven to 400°F. In a small skillet, sauté onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.