Chicago-Style Deep Dish Spinach and Sausage Pizza

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty deep dish pizza featuring a rich sausage and spinach filling, layered under a thick blanket of mozzarella and tangy tomato sauce. This American-inspired pizza recipe, ready in about 115 minutes, pairs all-purpose flour, active dry yeast, warm water 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 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1/4 cup olive oil
• 1 tsp salt
• 12 oz Italian sausage
• 4 cups fresh spinach
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups canned crushed tomatoes
• 3 minced garlic cloves
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper

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 medium bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm water (110°F), then stir in 3 cups all-purpose flour, 1/4 cup olive oil, and 1 tsp salt. Knead for 7-8 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour until doubled.
2. Step 2: While dough rises, heat a skillet over medium heat and cook 12 oz Italian sausage, breaking it into small pieces, until browned and cooked through, about 6-7 minutes; remove and set aside.
3. Step 3: Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, then add 2 cups canned crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp black pepper. Simmer over low heat for 15 minutes until sauce thickens.
4. Step 4: Blanch 4 cups fresh spinach in boiling water for 1 minute until wilted, drain well and squeeze out excess moisture.
5. Step 5: Preheat oven to 425°F. Press risen dough into a well-oiled 12-inch deep dish pan, forming a 2-inch high edge.
6. Step 6: Layer half of the 3 cups shredded mozzarella cheese on the dough, then spread cooked sausage evenly, followed by the spinach.
7. Step 7: Pour the tomato sauce evenly over the spinach and top with remaining mozzarella and 1/2 cup grated Parmesan cheese.
8. Step 8: Bake for 30-35 minutes until crust is golden and cheese is bubbly and browned at the edges. Let rest 10 minutes before slicing.