Meal Kit
With Italian Sausage and Two Cheeses
Prep & Cook Time:45-55 min.
Difficulty Level:Expert
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Home Chef HQ is based in Chicago, meaning we're in the delivery zone of the world's best deep-dish. However, even we couldn't resist this at-home version, topped with fresh sausage, two types of cheeses, red onion, and crushed tomatoes. Here's the deal: you roll out the dough, we provide the pan (and everything else.) This thick-crusted Windy City treat will become your new favorite meal, and it’s easy to make completely from scratch.
My first deep dish but not my last. I really liked how easy the dough came together.
Super easy, extremely tasty, and it even came with a pan to cook it!
This was so yummy! I was amazed and how few ingredients in the crust there were and yet it was amazing! The whole pizza was so good!
We loved it!! As a native of Chicago - I was skeptical. This was easy to put together and delicious! I'll be repeating this one!
Wow!!! You guys hit it out of the park with this one!!! It was flipping excellent!! It also was very hearty!!! Please do this one again!!
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- 10oz.Crushed Tomatoes
- 8⅘oz.Self Rising Flour
- 8oz.Plain Greek Yogurt
- 8oz.Italian Sausage
- 1Red Onion
- 5oz.Shredded Mozzarella
- ⅗oz.Butter
- ¼oz.Grated Pecorino Cheese
- 1tsp.Dried Oregano
- 18" Pie Pan
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)EOdYJ23G
Calories
900Carbohydrates
113gNet Carbs
106gFat
24gProtein
45gSodium
2790mg
- Olive Oil
- Salt
- Pepper
- 1Baking Sheet
- 1Mixing Bowl
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Start Dough
Preheat to 375 degrees. Prepare a baking sheet with foil. Melt butter in microwave for 30 seconds or in a small pan. Thinly slice red onion. Grease inside of pie pan with 2 tsp. olive oil. Measure and separate ½ cup of self rising flour and reserve. This separated flour will be used to prevent pizza dough from sticking to your work surface in the next step - it’s called bench flour. Place remaining flour in a mixing bowl with melted butter, all but 2 Tbsp. yogurt (one heaping spoonful), and a pinch of salt.
Knead Dough
Mix with hands for 1-2 minutes, or until a loose crumbly ball is formed. (The dough will be fragmented until you turn it out and start kneading it.) Slightly coat a work surface with reserved bench flour. Turn dough onto dusted surface and knead for 5 minutes, folding the dough in half and pressing down with the heel of your hand. Dough may be slightly sticky, this is OK. If dough feels too wet, use a little of the reserved bench flour to dry it out. If dough seems too dry and crumbly, add reserved yogurt.
Roll Out Dough and Prepare Pan
Using a rolling pin or wine bottle, roll dough into a 13” circle that's about ¼" thick, dusting underneath the dough with more bench flour as needed to prevent sticking. Carefully lift dough into oiled pie pan and press it into the corners snugly (avoid stretching dough, instead lifting excess dough from sides further down into the pan.) Trim any dough overhanging the pan.
Layer Toppings
Layer shredded mozzarella on dough. (Chicago deep-dish pizzas are "upside-down" and have cheese on the bottom and sauce on top.) Remove sausage from casing by cutting down lengthwise. Form an even layer of sausage on cheese. Arrange red onion (to taste- you may not need all the onion) over sausage. Top sliced onions with crushed tomatoes and season with a pinch of salt and pepper. Sprinkle top of pizza with dried oregano.
Bake the Pizza
Place pizza pan on prepared baking sheet and bake for 35-40 minutes, or until internal temperature of the pizza reaches 165 degrees and crust is golden brown. Remove from oven and let cool for 5 minutes (this allows the pizza to hold together better for easier removal from the cake pan.)
Plate the Dish
If you're a pizza-blotter, grab your napkin and blot the top of the your pie, because this is some good sausage. Carefully remove the pizza from the cake pan with a spatula; you may have to bend or cut the the disposable pan with scissors to release the pizza. Garnish with grated Pecorino.
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