Chicago-Style Deep Dish Sausage and Peppers Pizza

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty deep dish pizza featuring spicy Italian sausage, roasted bell peppers, and a rich tomato sauce baked in a buttery crust. This Italian-inspired pizza recipe, ready in about 85 minutes, pairs all-purpose flour, cornmeal, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (110°F) warm water
• 1/4 cup plus 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 lb, casing removed Italian sausage
• 1 medium, sliced into 1/4-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch strips green bell pepper
• 1 small, thinly sliced yellow onion
• 3 cloves minced garlic
• 28 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 1 packet (2 1/4 tsp) active dry yeast in 1 cup warm water (110°F) along with 1 tsp sugar. Let sit for 5-7 minutes until foamy.
2. Step 2: In a large bowl, combine 3 1/4 cups all-purpose flour, 1/4 cup cornmeal, and 1 1/2 tsp salt. Add the yeast mixture and 1/4 cup olive oil, stirring until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled.
4. Step 4: While dough rises, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 lb sausage, breaking it apart, and cook for 5 minutes until browned but not fully cooked.
5. Step 5: Add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 small thinly sliced yellow onion, and 3 minced garlic cloves. Sauté for 5-7 minutes until vegetables are tender and fragrant.
6. Step 6: Stir in 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp sugar. Simmer over low heat for 20 minutes until sauce thickens.
7. Step 7: Preheat oven to 425°F. Oil a 12-inch deep dish pan with olive oil. Press dough evenly into the pan, pushing up the sides about 2 inches.
8. Step 8: Sprinkle 1 1/2 cups shredded mozzarella cheese over the dough. Pour half of the sausage and pepper sauce evenly over the cheese.
9. Step 9: Add remaining 1 1/2 cups mozzarella cheese and then the rest of the sauce on top. Sprinkle 1/2 cup grated Parmesan cheese over everything.
10. Step 10: Bake for 35-40 minutes until crust is golden and sauce bubbles. Let cool for 10 minutes before slicing and serving.