There’s no need to trek to Chicago for some delicious deep dish pizza. This pie is filled with layers of creamy bechamel, spicy Italian sausage, and garlicky broccoli rabe. Whether you decide to use homemade dough or frozen, we promise you’ll be going back for seconds.
1 10” pizza
Prep Time: 1+ hour for the dough, 30 min for fillings Cook Time: 35-45 min
Ingredients for Pizza Dough
- 4 ⅓ cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 1 tablespoon instant active dry yeast
- 1/3 cup extra-virgin olive oil
- 1 1/2 cups warm water
Ingredients for Pizza Filling
- 3 tbsp olive oil, divided
- 8 oz. spicy italian sausage, casings removed
- ½ bunch broccoli rabe, cut into 1 ½” pieces
- 6 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cup whole milk
- ½ tsp nutmeg
- 1 ½ cups ricotta cheese
- 5 oz. fresh mozzarella, torn into bite-sized pieces
In the bowl of an electric mixer fitted with the dough hook, mix flour, salt, and yeast to combine. Add olive oil and water and mix on low, until the dough looks fully saturated, about 3 minutes. Increase speed to medium, and mix for another 3 minutes, until dough comes together. Transfer dough into a well oiled large bowl and cover with plastic wrap. Let rise at room temperature for 1 hour, until the dough doubles in size. Dough can be used now, or tightly wrapped and stored in the fridge for a few days.
Preheat oven to 375°F. Heat 1 tbsp olive oil in the Essential Pan over medium heat. Add sausage and use a wooden spoon to break apart into bite-sized pieces. Stir occasionally, until the sausage becomes crisp and brown on the outside, 7-9 minutes.
Using a slotted spoon, transfer the cooked sausage into a small bowl, allowing the excess oil to drip off and remain in the pan. Add broccoli rabe and garlic into the leftover oil and saute until tender, 6-8 minutes. Season with red pepper flakes, salt, and pepper. Transfer into another small bowl and wipe down the pan with a paper towel to remove any remaining oil and brown bits.
To make the bechamel, melt butter in the Sauce Pan over medium heat. Once melted, whisk in flour. Stir constantly until mixture becomes lightly golden and smells nutty, 2-3 minutes. Add milk in 3 additions, stirring in between to smooth out any clumps. Simmer until sauce thickens, 4-5 minutes. Season with nutmeg, salt, and pepper to taste. Remove from heat.
Generously oil the Essential Pan with 1 ½ tbsp olive oil. With lightly floured hands, press dough into a large circle and stretch until dough is about 16" in diameter. Transfer the dough to the pan, press the dough into the pan's base, and use your fingers to pull the dough up the sides. Lightly oil the surface of the dough with ½ tbsp olive oil.
Add ⅓ of the bechamel to the base of the dough and spread into an even layer. Then layer ½ of the sausage, ½ of the broccoli rabe, and ½ of the ricotta on top of the sauce. Repeat to create more layers with the remaining sausage, broccoli rabe (save a few pieces for the last layer), and ricotta. Evenly sprinkle the mozzarella over the entire thing and spread the remaining bechamel on top. Scatter the reserved pieces of broccoli rabe over bechamel. If the dough hangs over the edge, cut or fold down to create a crust.
Bake pizza until the crust is golden brown and the sauce is bubbly with lightly charred areas on the surface, 35-45 minutes. Let cool for at least 10 minutes before slicing.
Still hungry? Our extra-crispy Bacon & Fennell Pizza makes for the perfect combo. Grab your leftover dough, and check out the recipe here.