RECIPE: CHICAGO DEEP DISH PIZZA (Baked in a Cast Iron Skillet)

Photo and recipe by: Paul Pizzano

Home Made Chicago Deep Dish Pan Pizza

Fix'ins

1lbs sweet or hot Italian sausages

2lbs 80% lean ground beef

Image and Recipe Compliments of Paul Pizzano

4 package pop and fresh home style biscuits

1lbs grated mozzarella cheese

28 oz tomato puree

2 tsp granulated garlic

2 tsp granulated onion

2 tsp ground oregano

½ cup water

1 tbsp corn or peanut oil

1 medium onion

1 15” Lodge frying pan

Directions

            Place ½ cup of water in a medium sauce pan on a low flame. Add the Granulated garlic, onion and ground oregano. Let this simmer in an open pan until the water is all but evaporated leaving a liquid paste. Add the tomato puree and simmer on low for the time it takes to prepare the meat and crust.

            Brown you sausage in a 10” cast iron frying pan, the slice them in half length wise and again into thin half round discs. Set them aside.

            Brown you ground beef in a 10” cast iron frying pan. While the meet is brown dice your onion into 1/8” or smaller pieces with a good chefs knife, do not use a food processor. Once the beef is browned pull it to the side of the frying pan and drain the fat to one side. Cook your onion in the fat on a low flame or with the remaining heat in the pan until they are soft and change color. Mix the onion and ground beef together and set aside

            Place the oil in the 15” frying pan and spread it evenly all over the inside of the pan with a paper towel or napkin. Divide each biscuit in half and press into the pan creating the crust, press them flat and overlap them. The crust should cover the pan all the way up the sides.

            Place the ground beef in the pan and spread it evenly across the bottom of the pan and cover it with ½ of the sauce then 1/3 of the grated Mozzarella cheese.

            Place the sausage on top of the cheese and cover them wit the remaining sauce then the remaining cheese.

            Bake in a preheated oven at 400-450, depending on your oven, for 20 minutes or until the cheese is melted and golden brown. Remove from the oven and let it rest for 5-10 minutes before serving.