Chicago Deep-Dish Sausage Pizza

Nothing is better than a Chicago Deep-Dish Pizza. Especially one you can make at home in less than an hour.


  • 1 lb bulk Italian pork sausage
  • 1/2 cup chopped green bell pepper
  • 1 cup sliced fresh mushrooms
  • 1 can (8 oz) pizza sauce
  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1/4 cup sliced ripe olives, if desired
  • 2 tablespoons chopped green onions (2 medium)


  • Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
  • Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
  • Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.